sweet and spicy jerk chicken
Prep:
10 mins
Cook:
5 mins
Serves:
6
method:
To marinate the chicken
Ideally prepare one day in advance.
1
In a bowl, combine all the marinade ingredients.
2
Make 3 slashes in each chicken breast, place in a non-metallic dish and add marinade making sure it gets into the cuts.
3
Cover and refrigerate overnight.
For the sauce
(Can be prepared one day in advance).
1
Place all sauce ingredients, except cornflour, in a saucepan and simmer for 2 minutes.
2
Blend cornflour with 2 tablespoons of water; add to pan and simmer, stirring until the sauce thickens a little.
3
Transfer sauce to a storage container, cool, cover and refrigerate until ready to use.
To complete and serve
1
In a small saucepan, reheat sauce.
2
Grill or oven roast chicken until cooked through and arrange on a serving plate.
3
Spoon sauce over each piece of chicken and garnish with slices of mango.
4
Serve with the steamed rice.
ingredients:
• 6 boneless, skinless chicken breasts
For the marinade
• 6 spring onions, trimmed and finely chopped
• 2 tbsp reduced salt soy sauce
• Juice of 1 lime
• 3 tsp jerk seasoning
• 2 cloves of garlic, peeled and finely chopped
• Pinch of salt
• 1 tsp light brown sugar
• Small bunch of fresh thyme, leaves removed from stems and chopped
• 1 tsp ground cinnamon
For the sauce
• 120g California Raisins
• 4 tbsp reduced salt soy sauce
• 3 tsp jerk seasoning
• 1 small can (227g) crushed pineapple with juice
• 1 tbsp fresh lime juice
• 1 tsp cornflour
To serve
• Steamed American long grain rice and sliced mango to serve
nutrition:
per serving
Calories
256
kcal
Total Fats
Saturated Fats
Protein
Carbohydrates
Fibre
Iron
2.6
mg
Sodium
1089
mg
