Smoky Citrus Jerk Chicken with Cinnamon Ketchup
Get ready to cook
1. For dressing, mix 150g Mexican Chilli Orange Paste with 150g ketchup.
2. Score chicken pieces. Place in a large bowl; add 250g Mexican Chilli Orange Paste and thyme; mix well and marinate for at least 30 minutes.
3. Pre-heat fan oven to 180°C. Roast chicken for 30-40 mins or until cooked.
4. Top with dressing; garnish and serve with Cuban Rice and Beans.
20 boneless chicken thighs
2 teaspoons dried thyme
1 lime cut into wedges to garnish