Jamaican Jerk Potatoes with Pineapple & Eggs
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Butterflied Lamb with Chimichurri & Carrot Purée
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Chicken pieces marinated in oil, Jamaican Jerk spices, honey, soya sauce, garlic,
onion and chillies, then barbecued or oven-baked. Delicious!
6 tbsp olive oil
2 garlic cloves, crushed
1 onion, finely chopped
1 or more Scotch Bonnet or Habanero chillies, optional
2 tbsp honey
1 tbsp soya sauce
3 tbsp Spice Fusion Jamaican Jerk
6 bone-in chicken pieces
1 lime cut into wedges
Chopped coriander
Heat 1 tbsp olive oil in a frying pan. Sauté onion, garlic and chilli, if using, until onion
is translucent; set aside to cool slightly.
Combine remaining 5 tbsp olive oil, honey, soya sauce, Jamaican Jerk and onion mixture in a
large ziplock bag.
Add the chicken pieces and massage until mixed well.
Marinate in the fridge for at least an hour or overnight if possible.
Cook on a preheated barbecue or in a 200°C preheated oven for about 30 minutes or until
cooked through, turning twice.
Serve with coriander and lime wedges.