Jamaican jerk chicken
26/11/2012
Have a satay party - small skewers of marinated meat make perfect finger-food.
Cut your meat into 2.5cm cubes. As party food, 2-3 pieces on the end of each skewer is the perfect amount. As a meal to serve 4-6, you can put more on each skewer and serve with rice and salad. This recipe will benefit from marinating the meat overnight, then skewering and cooking the next day. Use a hot grill and don’t turn them too often, so that you get nice caramelised grill marks on the meat.
Ingredients
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| 3 tbsp | Jerk paste, I use Walkerswood Jamaican jerk seasoning |
| 1 | Orange, zest and juice |
| 1 handful | Fresh coriander, roughly chopped |
| 750 g | Chicken |
Directions
- Mix jerk paste (I use Walkerswood Jamaican jerk seasoning) with the zest and juice of an orange, and a small handful of roughly chopped fresh coriander.
- Mix through 500-750g cubed chicken leg or breast meat and marinate for at least 4 hours or overnight. Skewer and cook over a hot grill.
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