The wonderful things about marinating meat is that you can prepare them so far in adavance. Pop the meat in the marinate in a releasable bag in the fridge overnight and the flavours will intensify. Marinated meat can also be frozen. This jerk chicken marinade is quite quirky and has lots of interesting flavours like lime juice, cinnamon, honey and ginger. It sounds like an odd combination but makes for many layers of flavours and served straight from the BBQ with this mango salsa, it’s total sunshine food.
Serves 6 
30 mins + marinade time Rate this recipe
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For the chicken:
1 large free range chicken, cut into breasts, wings and legs
2 scotch bonnet chillis, finely minced
3 limes
4 garlic cloves, finely minced
1 thumbsized piece of ginger, minced
3 tsp of all spice
1 tsp of ground nutmeg
1 tsp of ground cinnamon
1 tsp of dried oregano
6 sprigs of fresh thyme
2 tbsp of honey
6 tbsp of tomato ketchup
For the salsa:
2 ripe mangos, peeled, stone removed and roughly chopped in chunks
1/2 cucumber, center removed and diced
4 spring onions, finely chopped
1 small chilli, deseeded and finely chopped
Juice of 1 lime
2 tbsp of olive oil
Sea salt and ground black pepper
A good handful of fresh coriander, roughly chopped
Large resealable bag
Mixing bowl
BBQ (optional)
Meat thermometer
