Sponsored by
Jerk Chicken
by Antony Worrall Thompson
INGREDIENTS
8 chicken thighs
For the marinade:
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp dried thyme
tsp chilli powder
tsp freshly grated nutmeg
1 tbsp Muscovado sugar
2 garlic cloves, crushed
2 tbsp grated onion
1 tbsp red wine vinegar
2 tbsp vegetable oil
1 tbsp lime juice
Salt and freshly ground black pepper
METHOD
Combine all the marinade ingredients in a small bowl. Using a fork, mash them together well to form a thick paste.
Lay the chicken pieces on a board and make several lengthways slits in the flesh. Rub the seasoning all over the chicken and into the slits. Place the chicken pieces in a dish and cover with clear film. Marinate overnight in the fridge.
Brush off any excess marinade from the chicken. Brush with the oil and place on a griddle pan. Cook, turning often, for about 15 to 20 minutes.
Serve hot with salad leaves and mango salsa.
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Weather for Bedford
Sunday 12 February 2012
Today
Cloudy
Temperature: 2 C to 5 C
Wind Speed: 12 mph
Wind direction: North west
Tomorrow
Cloudy
Temperature: 2 C to 7 C
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