Grilled Jerk chicken with roast spring vegetables

The perfect spring combination

Serves: 4-5 people

Prep time: 20-30 minutes

Cook time: 30 minutes

This recipe is a delicious flavoursome but light summer meal which you can bulk up with a side of rice, bulgur wheat or cous cous. The spicy chicken is balanced with the mild sweet flavours of the spring vegetables.

If you’re familiar with my blog you will know I do love my jerk spices and homemade marinades. This jerk marinade is made in a form of a wet paste and can be used on almost everything. For those that don’t eat meat the paste can be used on fish, tofu and vegetables too. The spice too can be altered by adding more scotch bonnet peppers, if you can really handle the heat or by using only half of a pepper and removing the seeds if you want it a little more mild.

As I’ve always said feel free to experiment with this recipe by adding your own flare I to it.

Please do drop me a comment below / a tag on Instagram so I can see your creations too!

Ingredients

  • 2 Courgettes

  • 200g Trimmed green beans

  • 1 Cup garden peas

  • 200g Asparagus tips

  • 1 Tablespoon olive oil

  • Pinch of Salt & pepper to season

  • 8 Chicken thighs (skinless)

Jerk marinade:

  • 1/3 Cup coconut aminos

  • 1 Lime (juice squeezed)

  • 1 Tablespoon pimento seeds/ all spice

  • 1 Teaspoon black pepper

  • 1 Teaspoon rock salt

  • 1 Teaspoon nutmeg

  • 2 Teaspoons dried thyme

  • 2 Spring onions (chopped)

  • 2 Tablespoons of chopped ginger

  • 1 medium onion (chopped)

  • 4 Cloves of garlic

  • 1 Scotch bonnet pepper

Preparation

  1. Thoroughly wash the chicken. Pat dry with a kitchen towel and set aside.

  2. Place all the jerk marinade ingredients into a blender and blitz until smooth.

  3. Pour the marinade over the chicken thighs and allow it to marinate for 30 minutes - 1 hour. For ultimate flavour leave to marinate overnight in fridge.

  4. Using a griddle pan sear the chicken pieces on each side for 5 minutes until you have the beautiful dark charred marks across them.

  5. Take a large baking dish and place all the chopped spring vegetables in there. Season with salt and pepper then drizzle some olive oil over it.

  6. Place the seared chicken thighs and place on top of the vegetables. Bake in the oven for 15 minutes at 170 degrees.

  7. Serve with your choice of carbohydrates or eat as it is.

Serving suggestion

Nancy OdogwuComment