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    You are in: Home / Recipes / Fiery Jerk Chicken Thigh & Grilled Plantain Recipe
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    Fiery Jerk Chicken Thigh & Grilled Plantain

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    JinxTheCat's Note:

    Gorgeous, a little bit different and a super healthy meal option. Perfect for summer and dining al fresco, or winter months where the spice will warm you through.

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    Units: US | Metric


    1. 1
      1. Place all the ingredients in a food processor and blitz until smooth. Coat chicken and leave to marinade for at least 2 hours but preferably overnight.
    2. 2
      2. To make the salad mix the tomatoes, cucumber, shallots and fresh coconut together. In a pestle and mortar pound the red chilli with a pinch of salt. Mix in the lime juice and coconut milk. Toss into the salad and mix in the fresh coriander leaves.
    3. 3
      3. Heat a griddle on high until almost smoking. Spritz the chicken thighs with the oil then lay on the griddle and grill for 10 minutes, turning occasionally.
    4. 4
      4. Slice the plantain on the diagonal and griddle for 3 minutes turning halfway through. Serve the salad on a plate with two chicken thighs and some griddled plantain.

    Ratings & Reviews:


    Nutritional Facts for Fiery Jerk Chicken Thigh & Grilled Plantain

    Serving Size: 1 (91 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 107.5
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 8.4 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 1.6 g
    Sugars 19.7 g
    Protein 2.2 g

    The following items or measurements are not included:

    fresh thyme leaves

    oregano leaves

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