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Jerk Chicken with Caribbean Salsa
12-16 skin-on boneless chicken thighs, halved 24-36 baby gem or cos/romaine lettuce leaves, separated a squeeze of lemon or lime juice, to finish Jerk Marinade 3 cloves garlic, crushed 1 long red chilli, finely chopped juice and finely grated zest of 2 limes 2 tbsp worcestershire sauce 3 tbsp neutral oil 1 tbsp mustard powder 1 tbsp dried thyme 5 tsp allspice 2 tsp salt ½ tsp cinnamon Caribbean Salsa finely grated zest and juice of 1 juicy lime ½-1 long red chilli, or more to taste, very finely chopped ½ pineapple or 2-3 peaches or nectarines, finely chopped ¼ cup shredded coriander/cilantro or basil leaves ½ tsp salt ground black pepper, to taste
© Annabel Langbein Media
To make the Jerk Marinade, combine all the ingredients in a large roasting dish or clean plastic bag. Add chicken and turn to coat evenly. Cover and chill for at least 30 minutes or up to 12 hours.
To make Caribbean Salsa mix everything together gently. It can be prepared in advance without the coriander/cilantro or basil and chilled for up to 6 hours until needed. Stir in the coriander/cilantro 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 3 and arrange on top then add salsa and finish with a drizzle of lime or lemon juice.
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