Fiery Jerk Chicken Thigh & Grilled Plantain

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   1.

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   Place all the ingredients in a food processor and blitz until smooth.

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   Coat chicken and leave to marinade for at least 2 hours but preferably overnight.

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   2.

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   To make the salad mix the tomatoes, cucumber, shallots and fresh coconut together.

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   In a pestle and mortar pound the red chilli with a pinch of salt.

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   Mix in the lime juice and coconut milk.

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   Toss into the salad and mix in the fresh coriander leaves.

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   3.

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    Heat a griddle on high until almost smoking.

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    Spritz the chicken thighs with the oil then lay on the griddle and grill for 10 minutes, turning occasionally.

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    4.

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    Slice the plantain on the diagonal and griddle for 3 minutes turning halfway through.

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    Serve the salad on a plate with two chicken thighs and some griddled plantain.

* Per serving · 4 servings · Values may vary.