Saturday, 10 September 2016

Mexican Jerk Chicken

Very simple and easy to make dish. If you want a Russian Roulette feel to it leave some of the peppercorns whole as they pack quite a kick when you eat one! I have used chicken breast for this as the missus is very fussy on her cuts of chicken; if you prefer you can use chicken legs and thighs and cook it on the barbecue. Finishing in the oven to make sure they are cooked through.


  • 450g Chicken Breast
  • 1 tbsp of Allspice
  • 1 tbsp of Black Peppercorns
  • 1/2 tsp on Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tbsp chopped Thyme
  • 1 bunch of Spring Onions
  • 1 tbsp of a smoked chilli sauce (or more if you like it spicy)
  • 1 tbsp Dark Brown Sugar
  • 1 tsp salt
  • 2 tbsp Soy Sauce
  • The juice of 1 Lime


Put everything except the chicken in a food processer and process until quite smooth. 

Cut the chicken into bite sized pieces and place in a freezer/food bag (or bowl). Add the sauce and work it into the chicken. Seal the bag/bowl and leave to stand (preferably overnight but for at least a couple of hours).

Heat a griddle pan and cook until it begins to look quite caramelised and is hot all the way through.

I recommend serviving with some salad and Mexican Patatas Bravas

As usual I forgot to take a picture so here is one robbed from the internet
looks pretty similar though!

No comments:

Post a Comment