An exotic, flavourful dish with a Caribbean twist.
1 x 1kg pack Chicken Thighs
6 Spring Onions
15g piece peeled Ginger
45g Dark Brown Soft Sugar
2 tbsp Dark Soy Sauce
1 large Green Chilli
4 cloves Garlic
5g fresh Thyme
Juice of 1 Lime
35ml Orange Juice
2 tsp Paprika
2 tsp Mixed Spice
Pre-heat the oven to 200°C/450°F/Gas Mark 6.
To make the jerk sauce, first wash and chop the spring onions.
Chop the ginger finely.
Peel and mince the garlic cloves.
Cut the chilli in half and then thinly slice.
For a milder taste, discard the seeds.
Chop the thyme.
Put all the ingredients except the chicken in a food processor and process to a thick chunky liquid.
Put the chicken thighs into a baking dish, then add a few slashes to the top of each thigh.
Pour over the jerk sauce and, with your fingers, rub into the chicken cuts.
At this point you can leave to marinate for a few hours or just continue to cook.
Bake in the oven for 45 minutes.
Remove from the oven and serve with rice for more filling meal.