Ingredients:
1 whole chicken
1 bunch of spring onions
1 thumb of ginger
3 cloves of garlic
1 red onion
2 scotch bonnet chillies
1 tbsp fresh thyme, chopped
1 lime
4 tbsp dark soy
2 tbsp olive oil
3 tbsp soft brown sugar
1 tbsp allspice
For the Salsa
2 fresh mangoes
1 red onion finely diced
1 red chilli chopped
2 limes
A handful of fresh mint
2 tbsp coriander
Method:
Place the following ingredients into a food processor and blend together to make the sauce: springs, ginger, garlic, onion, chilli, thyme, lime juice, soy, oil, sugar and spice.
Blend this until you have a thick sauce.
Place the chicken onto a large chopping board and carefully joint the chicken by removing the breasts first, then the legs.
Cut both breasts in half and cut the thigh and leg in half.
Make 3-4 cuts into the legs and thighs to speed up the cooking process and allow flavour into the chicken.
Place the chicken portions onto a non-stick baking tray and pour over the jerk marinade.
Leave the chicken in the fridge for 1 hour or overnight if you prefer to marinade.
To cook the chicken preheat the oven to 180c, put the chicken straight into the oven for 45 minutes until the chicken is fully cooked and the meat is tender.
While the chicken is cooking, make the mango salsa by peeling and cutting the top and bottom off of the mango and carefully cutting away the mango skin.
Cut the flesh from either side of the centre and finely slice into match sticks.
Place the sliced mango into a mixing bowl with the red onions, diced chilli and lime zest.
Mix the salsa and finally add in the chopped fresh coriander and chopped mint leaves
When the chicken is cooked remove from the oven and serve with the mango salsa.
Products Used:
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