Spicy Jerk Chicken Marinade with Vita Coco Coconut Oil

Spicy Jerk Chicken Marinade with Vita Coco Coconut Oil

Marinating Jerk Chicken | Cook It With Kids

Threading Chicken Kebabs | Cook It With Kids

Eating Jerk Chicken Kebab | Cook It With Kids

Eating Jerk Chicken | Cook It With Kids

Spicy Jerk Chicken with Vita Coco Coconut Oil
Serves 4
This sweet and spicy jerk chicken marinade is the perfect recipe for your summer barbecue. When I heard about the Foodies100/Vita Coco #ReachfortheBeach competition to come up with a great barbecue recipe using the deliciously versatile Vita Coco Coconut Oil I knew a West Indian inspired dish would be a fantastic combo. It’s super easy to make so the kids can easily get involved, and all the better if you can whizz it together ahead of time so the chicken can marinate in the flavours for a few hours. This recipe uses dried chillis since I’m not keen on chopping fresh chilli with kids (ouch!), but of course this is optional. And you can dial the chilli level up or down depending on your kids’ taste.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 small red onion
  2. 1 clove garlic
  3. 1 tablespoon brown sugar
  4. 1 teaspoon dried chillis
  5. 1 teaspoon ground all-spice
  6. 1/2 teaspoon each ground cloves, cinnamon, nutmeg
  7. Sprig fresh thyme
  8. 1 tablespoon red wine vinegar
  9. 1 tablespoon tomato puree
  10. 1/2 lime
  11. 1 tablespoon Vita Coco Coconut Oil
  12. 4 free-range chicken breasts (diced)
Instructions
  1. Finely chop the red onion and garlic and transfer to a large mixing bowl
  2. Add the sugar, dried chilli, spices, thyme leaves, vinegar, tomato puree and lime juice and mix well
  3. Measure the Vita Coco Coconut Oil into a small bowl and microwave for 10 - 20 seconds so it melts, the stir it into the marinade
  4. Add the diced chicken to the bowl and mix thoroughly so the meat is totally covered (obviously wash hands really well afterwards)
  5. Cover the bowl with clingfilm and leave in the fridge for at least two hours (or overnight if possible)
  6. Thread the chicken onto kebab sticks, and it's ready for the barbecue!
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