Fiery Jerk Chicken Thigh & Grilled Plantain
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 29.58 ml English mustard
- 29.58 ml red wine vinegar
- 2 limes, zest and juice
- 59.16 ml runny honey
- 3 habaneros (Scotch bonnet)
- 6 spring onions, roughly chopped
- 5 garlic cloves, chopped
- 1 few sprigs fresh thyme leave
- 1 few sprigs of fresh oregano leaves
directions
- 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. 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. 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. 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a a mother of one little boy who has Autism... this means I am a very busy lady but I still love to cook and enjoy spending hours in the kitchen with the little man. One day he'll be a chef! At just 3 years old, he knows (and does) make a beef casserole to die for and one of the best pasta sauces I've ever tasted!!! Anyhow... I've seen so many great recipes on here and so I've signed up to share my own and so I can use this shopping list feature too!