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Mexican Jerk Chicken

Mexican Jerk Chicken

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We love jerk chicken and we had a sneaky suspicion that it might just work just as well with Gran Luchito chipotle chilli paste as it does with scotch bonnet, making for a slightly milder but equally delicious result. We weren’t disappointed!

We recommend serving with our Roasted Pepper and Halloumi Salad, Crispy Homemade Chips and Baked Mexican Elotes. Our Chipotle Chicken Marinade is also a great option for your summer BBQ.

Chef’s tip

If you’ve got the time, toasting the spices before grinding them will release more flavour.

  • Prep time

    20mins

  • Cook time

    40 mins

  • Total time

    1hr

  • Ideal for

    BBQ

  • Make it

    Mexican

  • Serves

    4

Nutrition: Per serving

kcal 105 fat 3.5g saturates 0.9g carbs 2.8g sugars 2.5g fibre 0.6g protein 15.3g salt 1.7g

This recipe uses

Chipotle Paste jar

Chipotle Paste
Gran Luchito.

Found in the
Mexican Section

Ingredients

FOR THE MARINADE

  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 tablespoon allspice berries (use allspice powder if you can’t get hold of these)
  • 1 tablespoon peppercorns
  • 1 tablespoon finely chopped thyme leaves
  • 4 spring onions
  • 2 teaspoons Gran Luchito chipotle chilli paste
  • 1 tablespoon dark brown sugar
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • Juice of 1 lime

FOR THE REST

  • 6 chicken legs/thighs

How to make it

https://youtu.be/zuWgbeXfOMs

  1. Put the cinnamon, nutmeg, allspice berries, peppercorns, thyme, spring onions, Gran Luchito chipotle chilli paste, sugar, salt, soy sauce and lime juice in a food processor (everything apart from the chicken).
  2. Blitz to a paste, then pour over the chicken. Massage in as much as possible (putting it all into a freezer bag is the easiest way).
  3. Leave covered in the fridge for as long as possible, preferably overnight.
  4. Place the chicken on a hot barbecue or grill until crispy and browned, moving around regularly to prevent burning. Move to the oven at 180°C / 350°F for 25 minutes or until cooked through (cut into a thick piece to check the colour). Remove and leave to rest for 5 minutes before serving.

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Comments / Questions / Tips
3 1 vote
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Amanda
Amanda
4 years ago
#292
Rating :
     

Hiya, just wondering how long you cook this on the stove before popping it in the oven? The recipe doesn’t give times for either action.

Thanks,
Amanda

0
Reply
Celia - Chica Chismosa - Gran Luchito
Admin
Celia - Chica Chismosa - Gran Luchito(@celia-abc)
4 years ago
#299
Reply to  Amanda

Hi Amanda, get it crispy and browned on a barbecue or griddle pan, then move to the oven at 180°C for 25 minutes, or until cooked through (cut open the thickest piece and make sure it’s not pink). Thanks for pointing out – I am going to add this to the instructions!

1
Reply
3 1 vote
Rating
Subscribe
Notify of
guest
2 Comments
oldest
newest most voted
Inline Feedbacks
View all comments
Amanda
Amanda
4 years ago
#292
Rating :
     

Hiya, just wondering how long you cook this on the stove before popping it in the oven? The recipe doesn’t give times for either action.

Thanks,
Amanda

0
Reply
Celia - Chica Chismosa - Gran Luchito
Admin
Celia - Chica Chismosa - Gran Luchito(@celia-abc)
4 years ago
#299
Reply to  Amanda

Hi Amanda, get it crispy and browned on a barbecue or griddle pan, then move to the oven at 180°C for 25 minutes, or until cooked through (cut open the thickest piece and make sure it’s not pink). Thanks for pointing out – I am going to add this to the instructions!

1
Reply
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