JERK CHICKEN WITH CARIBBEAN SALSA
Ready in 1 hour + marinating. Serves 6-8
12-16 skin-on boneless chicken thighs, halved 24-36 baby gem or cos lettuce leaves, separated A squeeze of lemon or lime juice, to finish
Jerk Marinade
3 cloves garlic, crushed 1 long red chilli, finely chopped Juice and finely grated zest of 2 limes 2 Tbsp worcestershire sauce 3 Tbsp neutral oil 1 Tbsp mustard powder 1 Tbsp dried thyme 5 tsp allspice 2 tsp salt ½ tsp cinnamon
Caribbean Salsa
Finely grated zest and juice of 1 juicy lime ½-1 long red chilli, or more to taste, very finely
chopped ½ pineapple or 2-3 peaches or nectarines, finely
chopped ¼ cup shredded coriander or basil leaves ½ tsp salt ground black pepper, to taste To make the Jerk Marinade, combine all the ingredients in a large roasting dish or clean plastic bag. Add chicken to the dish or bag and turn to coat evenly. Cover and chill for at least 30 minutes or up to 12 hours. To make the Caribbean Salsa, mix everything together gently. It can be prepared in advance without the coriander or basil and chilled for up to 6 hours until needed. Stir in the coriander or basil just before serving. When ready to cook, preheat barbecue grill to a medium heat. Lift chicken pieces from marinade and grill, turning frequently, until fully cooked through (about 20 minutes). To serve, arrange lettuce leaf cups on a large serving platter. Slice chicken pieces into three and arrange on top then add salsa, finishing with a drizzle of lime or lemon juice.
Annabel says:
This piquant marinade will transform your barbecues this summer — it’s equally good with chicken or with pork. I prefer to use chicken thighs rather than breasts on the barbecue, as they don’t dry out. Here they are served in lettuce cups with fruity summer salsa for a vibrant fresh, barbecue vibe. I like to continue the theme with chargrilled corn on the cob and pumpkin wedges.