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Jerk Chicken with Plantain Fries and Coleslaw
1 hServes 4Nutri-Score C€€
C
1 h
1 hJerk Chicken with Plantain Fries and Coleslaw
what you need
Ingredients
chicken thighs (bone-in or boneless, skin on)Meat800 g
jerk seasoning (store-bought or homemade blend)Spices3 g
bbq saucePantry120 ml
honeyPantry20 ml
scotch bonnet pepper (finely chopped, to taste)Produce1 piece
lime (juiced)Produce1 piece- vegetable oilPantry30 ml
- plantain (ripe, peeled and cut into fries)Produce3 pieces
- white cabbage (finely shredded)Produce400 g
carrot (grated)Produce1 piece- mayonnaisePantry80 ml
apple cider vinegarPantry15 ml
sugarPantry5 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
583kcal
- Carbs
- 36 g
- Proteins
- 36 g
- Fat
- 33 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Frying pan
Pastry brush
step by step
Method
- Step 1
Marinate the chicken
- Pat the chicken thighs dry and place them in a bowl.
- Rub the jerk seasoning, oil, salt and black pepper all over the chicken.
- Cover and let the chicken marinate so the flavours develop.
- Step 2
Make the jerk bbq sauce
- Combine the bbq sauce, honey, chopped scotch bonnet and lime juice in a small bowl.
- Stir well and set aside.
- Step 3
Make the coleslaw
- Toss the shredded cabbage and grated carrot in a bowl.
- Whisk the mayonnaise, apple cider vinegar and sugar together.
- Pour the dressing over the cabbage and carrot and mix until well coated.
- Step 4
Cook the chicken
- Place the chicken on a baking tray and roast until cooked through and nicely charred at the edges.
- Brush the chicken generously with the jerk bbq sauce and return it to the oven for a few minutes to glaze.
- Step 5
Fry the plantain
- Heat the oil in a frying pan.
- Fry the plantain fries until golden and crisp on the outside and tender inside.
- Drain on paper towel and season with salt.
- Step 6
Serve
- Plate the jerk chicken with the plantain fries and coleslaw.
- Spoon over extra jerk bbq sauce.
most cooked first