Jerk Chicken with Pineapple Salad Recipe

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serves: 4
Skill: easy

Nutrition per portion

Calories 433 kCal 22%
Fat 20g 29%
  -  Saturates 4g 20%


  • 8 free-range chicken wings
  • 8 free-range chicken drumsticks or thighs
  • For the marinade
  • 4 spring onions, roughly chopped
  • 4 garlic cloves
  • 5-7 red chillies, the seeds removed if you prefer it less hot
  • 3cm piece root ginger, peeled and roughly chopped
  • 2tbsp muscovado sugar
  • 1
  • ½
  • tbsp soy sauce
  • 1tsp black peppercorns
  • 1tsp dried thyme
  • 1tsp ground allspice
  • ½
  • tsp ground cinnamon
  • 2tbsp vegetable oil
  • For the salad
  • 3 spring onions, finely sliced
  • 1
  • ½
  • cm piece root ginger, peeled and finely grated
  • 1 red chilli, finely chopped
  • zest and juice of 1 lime
  • 2tbsp olive oil
  • large handful coriander leaves, chopped


  • Blend the marinade ingredients in a food processor until smooth. Mix with the chicken and marinate for a few hours or overnight.

  • Heat the oven to 200C, gas 6. Line a baking tray with a double piece of foil and oil it (this will avoid major washing up!). Spread out the chicken and season with salt. Bake for 25 minutes or until browned and crispy.

  • Meanwhile, mix all the salad ingredients together and serve with the chicken.

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(7 ratings)
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