Fiery Jerk Chicken Thigh & Grilled Plantain – a delicious recipe with English mustard, red wine vinegar, runny honey, Scotch, spring onions, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1.
2
Place all the ingredients in a food processor and blitz until smooth.
3
Coat chicken and leave to marinade for at least 2 hours but preferably overnight.
4
2.
5
To make the salad mix the tomatoes, cucumber, shallots and fresh coconut together.
6
In a pestle and mortar pound the red chilli with a pinch of salt.
7
Mix in the lime juice and coconut milk.
8
Toss into the salad and mix in the fresh coriander leaves.
9
3.
10
Heat a griddle on high until almost smoking.
11
Spritz the chicken thighs with the oil then lay on the griddle and grill for 10 minutes, turning occasionally.
12
4.
13
Slice the plantain on the diagonal and griddle for 3 minutes turning halfway through.
14
Serve the salad on a plate with two chicken thighs and some griddled plantain.
390
kcal
Calories
2
g
Fat
91
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons English mustard, 2 tablespoons red wine vinegar, 4 tablespoons runny honey, 3 habaneros (Scotch bonnet), and more.
Yes, Fiery Jerk Chicken Thigh & Grilled Plantain falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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