Recipes

Jerk Chicken Tray Bake

Our sizzling summer jerk chicken tray bake goes great with a nice crispy salad or some rice – or both of course!

Serves: 4

Prep: 20 Minutes

Cook: 45-50 Minutes

Ingredients

  • 8 chicken thighs with bone in and skin on
  • For the Marinade

  • 1-2 scotch bonnet chilli’s depending on how much kick you like, remove the seeds for less heat too
  • Thumb sized piece of ginger peeled and roughly chopped
  • 3 garlic cloves peeled
  • 3 spring onions roughly chopped
  • Juice of half a lime
  • 1 heaped tsp all spice
  • 1 tsp thyme
  • 1 tbsp olive oil
  • 2 heaped tbsp honey
  • 1tsp Himalayan or Celtic salt
  • For the Tray Bake

  • 1 red pepper seeded and chopped into chunks
  • 1 yellow pepper seeded and chopped into chunks
  • 1 large onion peeled and sliced
  • 2 large sweet potatoes chopped
  • 1 large mango peeled and chopped into chunks
  • 2 tbsp olive oil
  • 2 tsp Himalayan or Celtic salt
  • 1 tsp freshly ground black pepper

Directions

  1. To make the marinade whack all the marinade ingredients into a food processor and blend until it makes a thick paste.
  2. Taste the marinade and add more chilli or honey if required.
  3. Make a few slashes in the chicken before pouring the marinade all over and rubbing it into all the crevices before covering and leaving to marinade over night. Or you can use a food bag to coat and marinade the chicken that way.
  4. Make a few slashes in the chicken before pouring the marinade all over and rubbing it into all the crevices before covering and leaving to marinade over night. Or you can use a food bag to coat and marinade the chicken that way.
  5. Pre heat the oven to 180C/gas mark 4.
  6. Place the tray bake ingredient in a baking tray and stir to evenly coat the ingredients.
  7. Place the chicken thighs on top of the tray bake and place in the oven on the middle shelf to cook for 45-50 minutes or until done.