Mexican Jerk Chicken
We love jerk chicken and we had a sneaky suspicion that it might just work just as well with chipotle chilli paste as it does with scotch bonnet, making for a slightly milder but equally delicious result. We weren’t disappointed!
If you’ve got the time, toasting the spices before grinding them will release more flavour.
How to make it
- Put the cinnamon, nutmeg, allspice berries, peppercorns, thyme, spring onions, chipotle chilli paste, sugar, salt, soy sauce and lime juice in a food processor (everything apart from the chicken).
- 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).
- Leave covered in the fridge for as long as possible, preferably overnight.
- Place the chicken on a hot barbecue or grill for 10 minutes, moving around regularly to prevent burning. Move to a cooler spot and continue to cook for another 10 minutes, or until cooked through (cut into a thick piece to check the colour). Remove and leave to rest for 5 minutes before serving.
Have you tried these recipes?
Uses Chipotle Paste