Fiery Jerk Chicken Thigh & Grilled Plantain

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.