BBQ Jerk Chicken

It is a tasty and great way to serve chicken for a BBQ. We used boneless thighs as they hold moisture and don’t dry out like chicken breasts. We have recommended 2-3 scotch bonnets, but you can use red chillies.

Credited to: Coeliac UK

Kcal: 411.9

Serves 4

Ingredients

  • 10g ginger, peeled and roughly chopped  
  • 2 spring onions, chopped 
  • 3 cloves of garlic, peeled and chopped 
  • 1 onion, peeled and chopped 
  • 2- 3 scotch bonnets, remove stalk and seeds or red chillies
  • 1 tbsp Allspice
  • ½ tsp dried thyme 
  • 2 limes, juiced 
  • 2 tbsp gluten free soy sauce*
  • 2 tbsp oil 
  • 2 tbsp brown sugar 
  • ½ tsp salt 
  • 8 large chicken thighs, boneless 

Notes: *search our online food and drink information for suitable products

Method

  1. Place the ginger, spring onions, garlic, onion, chilli, allspice, thyme, lime juice, soy, oil, brown sugar and salt in a food processor and blend until smooth.
  2. Score into the chicken thighs. Place in a bowl and then coat with the marinade, cover well. Leave to marinate overnight in the refrigerator. 
  3. Remove the chicken from the refrigerator 1 hour before cooking.  
  4. Place chicken thighs onto the BBQ and cook for 15-20 minutes or until the juices run clear. 

Nutritional information per serving

Kcal
411.9
Fat
25.6g
Carbs
12.3g
Protein
35.1g
Fibre
0.9g
Sugars
9.2g

Hints and tips:

You can oven roast the chicken at 180°C for 35-45 minutes if you don’t have BBQ weather. 

Search recipes
Filter by