Supper Club: Peanut soba noodle salad
Supper Club: Peanut soba noodle salad

Meg Walker

18 interiors finds under €50 to refresh your home this spring
18 interiors finds under €50 to refresh your home this spring

Megan Burns

This Co Meath self-build blends with its rural surroundings, and has a clean and modern interior
This Co Meath self-build blends with its rural surroundings, and has a clean and modern...

Megan Burns

5 ways to style a beige trench coat
5 ways to style a beige trench coat

Sarah Finnan

WIN a €250 shopping spree at Kildare Village
WIN a €250 shopping spree at Kildare Village

IMAGE

Scars of Divorce: ‘The suitcase was empty; I was just teaching you a lesson’
Scars of Divorce: ‘The suitcase was empty; I was just teaching you a lesson’

Sarah Gill

These gorgeous tiny homes are made by a Co Clare social enterprise
These gorgeous tiny homes are made by a Co Clare social enterprise

Amanda Kavanagh

March 27: Today’s top stories in 60 seconds
March 27: Today’s top stories in 60 seconds

Sarah Finnan

Has being a mum changed me? Yes.
Has being a mum changed me? Yes.

Dominique McMullan

Niall Horan’s €1.5k grooming regimen puts Bella Hadid’s to shame
Niall Horan’s €1.5k grooming regimen puts Bella Hadid’s to shame

Sarah Finnan

Image / Living / Food & Drink

Supper Club: Super healthy 4-step crispy jerk chicken


By IMAGE
05th Mar 2024
Supper Club: Super healthy 4-step crispy jerk chicken

A healthy recipe for a warming and spicy Jerk chicken that tastes just like the takeaway version, only better.

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. I am obsessed with the spice mixture flavour and how it coats the chicken to make it incredibly crispy and charred.

Jeck chicken
Serves 4

Ingredients

  • 1 tbsp allspice berries
  • 1 tbsp black peppercorns
  • 1 tbsp dried chilli flakes
  • 1/2 tbsp muscovado sugar
  • 2 tbsp runny honey
  • a few sprigs of fresh flat-leaf parsley
  • 2 scotch bonnet chillies
  • 1 clove of garlic
  • 3cm piece of fresh ginger, peeled
  • 2 spring onions, trimmed and finely sliced
  • olive oil
  • 4 chicken thighs, skin on
  • 4 chicken drumsticks, skin on
  • 1 lime


Method

  1. Pound the allspice berries, peppercorns and chilli flakes in a pestle and mortar until finely ground, then mix in the sugar and honey.
  2. Finely chop the parsley, chillies, garlic and ginger, add to the spice mixture and bash it all up some more. Add the green parts of the spring onions and a good drizzle of oil and mix well.
  3. Pour the marinade over the chicken and massage it into the meat. Leave to marinate in the fridge for as long as possible, but preferably overnight.
  4. Preheat the oven to 200?C/gas mark 6, then cook the chicken for 25-30 minutes, turning occasionally. Finish these off on the barbecue for 5 minutes to get all lovely and charred, or alternatively, you can just finish them in the oven. When the chicken is ready, squeeze a little lime juice over it, then take it off the grill or out of the oven and be ready to tuck in. Serve with some crispy sweet potato curly fries and a nice salad.

Extracted from Fakeaway: Fast Food Made Healthy by Chef Adrian (Mercier Press). Photographs by Rob Kerkvliet.