This weekend is Carnival of Cultures and I’ll be there enjoying some cocktails in the sunshine! I always have a look around the food stalls and last year the jerk chicken was a real winner for me. I love the hot and spicy chicken on a warm evening. I lighten this up a bit with a fresh and zingy mango salsa to go on the side.
These are also great for a BBQ. Marinade the chicken and then wrap each bit in cling film. Pop in a box and store in a fridge for up to one day before taking them to a BBQ. Delicious!
4 chicken thighs
For the marinade:
2 tbspn soy sauce
1 tspn paprika
2 red chillis (finely sliced)
1 tspn brown sugar
Juice of 1 lime
1 tbspn size fresh ginger (grated)
1 tbspn worcester sauce
For the mango salsa:
1 mango (peeled and finely chopped)
Handful of cherry tomatoes (cut in half)
2 spring onions (finely chopped)
Small bunch fresh coriander (finely chopped)
Pre-heat the oven to gas mark 5/ 180 degrees.
In a bowl add all the ingredients for the marinade and mix until well combined. Add the chicken and leave to marinade for around half an hour.
Put the chicken into an oven dish and place in the oven for around 30 – 35 minutes or until golden and cooked through.
For the mango salsa: mix everything together in a bowl and serve with the chicken.