Jerk Pork or Chicken

This flavour packed Caribbean favourite hits the mark whatever the weather. Deliciously warming in the Winter months and fabulously refreshing and perfect for BBQs in Summer. Inspired by Levi Roots’ recipe.

Ingredients (Serves 4)
For the jerk chicken
2 cloves garlic, roughly chopped
1 inch piece fresh root ginger, roughly chopped
1 red chilli, chopped
1 tbsp chopped fresh thyme leaves
1 tsp coriander seeds
1 tsp dried chilli flakes
2 cloves
½ tsp ground mixed spice
1 tsp mild curry powder
salt and freshly ground black pepper
2 tbsp vegetable oil
6 boneless chicken thighs or 4 pork steaks

Directions

• Place all of the ingredients except for the meat into a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs and leave for about 30 minutes to marinate.
• You can now griddle, fry, grill or BBQ the meat to your liking. Personally I find a health grill is fantastic for this.

Serve with steamed rice with some peas or beans mixed in with it and/or a green salad.

Tags: pork, chicken, spicey, chilli, jerk, caribbean