Fiery Jerk Chicken Thigh & Grilled Plantain
- 2 tablespoons English mustard
- 2 tablespoons red wine vinegar
- 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
- 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.
- 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.
- 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.
- 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.
english mustard, red wine vinegar, runny honey, scotch, spring onions, garlic, thyme, oregano
Taken from www.food.com/recipe/fiery-jerk-chicken-thigh-grilled-plantain-493931 (may not work)