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Smoky Citrus Jerk Chicken with Cinnamon Ketchup
Get ready to cook
Method:
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.
Ingredients:
400g Mexican Chilli Orange Paste
20 boneless chicken thighs
2 teaspoons dried thyme
150g ketchup
1 lime cut into wedges to garnish
Photo Credit: Naotake Murayama - creative commons
About this dish
10 portions
1 Mild
Serves:
Mexican Orange Chilli Paste
Chilli Rating:
Product:
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