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27
Jerk Chicken Marinade
Makes 4 serves
Preparation Time: 15 minutes
Marinating Time: 5 hours
Blending Time: 30 seconds
Ingredients - Spice Mix
1 tbsp cinnamon
1 tbsp black pepper
1 tbsp coriander seeds
4 whole cloves
2 tsp all spice
Ingredients - Marinade
½ bunch green shallots
5cm piece ginger
3 red shallots
1 ripe tomato, diced
4 scotch bonnets chilli
½ bunch fresh thyme
1 lime, juiced
2 tbsp soy sauce
2 tbsp brown sugar
1.8 kg chicken pieces
Spice Mix Prep
1. Place cinnamon, black pepper,
coriander seeds, cloves and all
spice into a dry pan and toast over
a medium heat for 3 minutes until
fragrant. Once toasted place into
the 350ml cup; securely attach the
grinding blade holder to the cup.
2. Align the cup onto the motor
base, press down and turn the cup
clockwise to grind. Grind for 30
seconds or until desired consistency is
reached.
Marinade Prep
1. Place green shallots, ginger, red
shallots, tomato, chilli, thyme, lime, soy
and brown sugar into the 700ml cup:
securely attach the blending blade
holder to the cup.
2. Align the cup onto the motor
base, press down and turn the cup
clockwise to blend. Blend for 30
seconds or until desired consistency
is reached.
3. Mix paste and spice mix together. Rub
marinade over chicken pieces until it
is evenly coated. Marinate chicken for
5 hours in the refrigerator or for best
results marinate overnight.
4. Roast chicken pieces in the oven on
180°C for 40- 45 minutes. Serve with a
salad and scented rice.
NOTE: If you cannot find
scotch bonnets chillies in your
supermarket alternatively use
habaneros.
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