Fiery Jerk Chicken Thigh & Grilled Plantain |
|
 |
Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
|
Gorgeous, a little bit different and a super healthy meal option. Perfect for summer and dining al fresco, or winter months where the spice will warm you through. Ingredients:
2 tablespoons english mustard |
2 tablespoons red wine vinegar |
2 limes, zest and juice |
4 tablespoons runny honey |
3 habaneros (scotch bonnet) |
6 spring onions, roughly chopped |
5 garlic cloves, chopped |
1 few sprigs fresh thyme leave |
1 few sprigs of fresh oregano leaves |
Directions:
1. 1. Place all the ingredients in a food processor and blitz until smooth. Coat chicken and leave to marinade for at least 2 hours but preferably overnight.
2. 2. To make the salad mix the tomatoes, cucumber, shallots and fresh coconut together. In a pestle and mortar pound the red chilli with a pinch of salt. Mix in the lime juice and coconut milk. Toss into the salad and mix in the fresh coriander leaves.
3. 3. Heat a griddle on high until almost smoking. Spritz the chicken thighs with the oil then lay on the griddle and grill for 10 minutes, turning occasionally.
4. 4. Slice the plantain on the diagonal and griddle for 3 minutes turning halfway through. Serve the salad on a plate with two chicken thighs and some griddled plantain.
|
|