Ingredients
Caribbean Jerk Chicken
- 4 chicken legs - removed of excess fat
- 1/4 cup olive oil
- 1/4 cup jerk seasoning
- Garlic salt and freshly ground black pepper
Sauce
- 432 can pineapple pieces in juice
- 1 tablespoon cornflour
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- Pinch chilli flakes
Method
Caribbean Jerk Chicken
- Combine the olive oil and jerk seasoning and coat the chicken legs. Leave to marinate for several hours or overnight.
- Drain 1/2 cup pineapple juice from the canned pineapple.
- In a small saucepan, mix the cornflour with the pineapple juice. Add in all the other sauce ingredients including the pineapple pieces - set aside.
- Preheat the oven to 180oC (160oC fan bake).
- Heat an ovenproof frying pan over a high heat. Season the marinated chicken with garlic salt and pepper.
- Cook the chicken, skin side down for 3 minutes. Flip the chicken and cook for another 3 minutes.
- Place the pan in the oven for 30 minutes or until the chicken is cooked through.
- Simmer the sauce for several minutes or until it has thickened.
- Serve the chicken smothered in the sauce.