Jamaican jerk chicken with mango salsa
Serves 4
Ingredients
For the marinade
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp dried thyme
- ¼ tsp freshly grated nutmeg
- 1 tbsp Muscovado sugar
- 2 garlic cloves, crushed
- 2 tbsp grated onion
- 1 tbsp red wine vinegar
- 2 tbsp vegetable oil
- 1 tbsp lime juice (bottle makes life easier)
- ½ tsp chilli powder
- Salt and freshly ground black pepper
For the mango salsa
- 1 large ripe mango, peeled, stoned, diced
- A small handful of mint leaves, chopped
- A small handful of coriander leaves, chopped juice of 1 lime
- 1 small red onion, peeled and diced
- 1 red chilli, deseeded and chopped
- 2 tomatoes, deseeded and diced
- Dash of extra virgin olive oil
- Salt and freshly ground black pepper
- A squeeze of lime juice
Method
- Combine all the marinade ingredients in a small bowl. Using a fork, mash them together well to form a thick paste.
- Lay the chicken pieces on a board and make several lengthways slits in the flesh. Rub the seasoning all over the chicken and into the slits.
- Place the chicken pieces in a dish and cover with clear film. Marinate overnight in the fridge.
- Brush off any excess marinade from the chicken. Brush with the oil and place on a griddle pan. Cook, turning often, for about 15-20 minutes.
- Meanwhile, make the salsa by combining all of the ingredients.
- Serve hot with salad leaves.
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