Jerk chicken with Caribbean salsa
Photo by Annabel Langbein Media
This piquant marinade will transform your barbecues this summer - it's equally good with chicken or with pork. I prefer to use chicken thighs rather than breasts on the barbecue, as they don't dry out.
Here they are served in lettuce cups with fruity summer salsa for a vibrant fresh, barbecue vibe. I like to continue the theme with chargrilled corn on the cob and pumpkin wedges.
|12||Boneless chicken thighs, halved, use up to 16|
|24||Baby cos lettuce leaves, use up to 36|
|1 dash||Lemon juice, or lime juice|
|3 cloves||Garlic, crushed|
|1||Long red chilli, finely chopped|
|2||Limes, juice and finely grated zest|
|2 Tbsp||Worcestershire sauce|
|3 Tbsp||Neutral oil|
|1 Tbsp||Mustard powder|
|1 Tbsp||Dried thyme|
- To make the Jerk Marinade, combine all the ingredients in a large roasting dish or clean plastic bag. Add chicken to the dish or bag and turn to coat evenly. Cover and chill for at least 30 minutes or up to 12 hours.
- To make the Caribbean Salsa, mix everything together gently. It can be prepared in advance without the coriander or basil and chilled for up to 6 hours until needed. Stir in the coriander or basil just before serving.
- When ready to cook, preheat barbecue grill to a medium heat. Lift chicken pieces from marinade and grill, turning frequently, until fully cooked through (about 20 minutes).
- To serve, arrange lettuce leaf cups on a large serving platter. Slice chicken pieces into three and arrange on top then add salsa, finishing with a drizzle of lime or lemon juice.
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