This dish is a fresh rendition of Jamaican jerk chicken. Traditionally ‘jerk’ means to dry rub, marinate and grill meat with a combination of scotch bonnet chilli and fragrant spices. The quick curry powder marinade stains the chicken a vibrant gold. Serve it with the mango salsa for a fresh summer meal, but it’s so good any time of the year.
prep time 10 mins / marinating time 1 hour / cooking time 10 mins / serves 6
12 skinless chicken thigh fillets, vegetable oil for brushing, coriander (cilantro) leaves, for garnish. Tabasco or hot pepper sauce, to serve.
3 garlic cloves, chopped
2 French shallots, chopped
1 long green chilli, seeds removed and chopped
2 tablespoons curry powder
1 tablespoon chopped thyme leaves
zest and juice of 1 unwaxed lime
80 ml (1/3 cup) olive oil
Fresh Mango Salsa
2 firm ripe mangoes, finely chopped
1 small red onion, finely diced
1 large handful coriander (cilantro) leaves, finely chopped
1 teaspoon Tabasco or hot pepper sauce
juice of 1 lime
Jerk Marinade: Place the ingredients in a food processor and process until a smooth paste forms. Place the chicken in a shallow dish, season with salt and pepper, pour over the marinade and coat well. Marinate in the refrigerator for at least 1 hour or overnight.
Fresh Mango Salsa: Place the ingredients in a non metallic bowl and mix well. Cover and refrigerate until serving.
Preheat a barbecue to high and lightly brush with oil. Place the chicken over direct heat and cook for about 5 minutes each side or until cooked through. Scatter over coriander leaves and serve with mango salsa and Tabasco Sauce.