Jerk chicken
Chicken legs in a hot, spicy Jamaican marinade, roasted.
- 1 hto make
- 4portions
- Mediumto cook
Ingredients
For 4 portions
- 4 legs chicken leg, with skin (raw, bone-in)
- 4 medium spring onions
- 2 small chilli peppers, red hot
- 4 cloves garlic
- 3 centimeters ginger
- 2 Tsp allspice
- 2 Tsp thyme
- 1 Tbsp brown sugar
- 3 Tbsp soy sauce
- 3 Tbsp lime juice
- 2 Tbsp sunflower oil
Method
- Blend everything except the chicken into a paste.
- Slash the chicken, rub in the paste and leave for at least 2 hours.
- Roast at 200 °C for 40–45 minutes, until cooked through and charred.
Nutrition
| A portion (317 g) | 100 g | |
|---|---|---|
| Energy | 504 kcal | 159 kcal |
| Protein | 32.7 g | 10.3 g |
| Carbohydrate | 8.9 g | 2.8 g |
| of which sugars | 3.8 g | 1.2 g |
| Fat | 37.4 g | 11.8 g |
| of which saturates | 9.2 g | 2.9 g |
| Fibre | 1 g | 0.3 g |
| Salt | 2.2 g | 0.7 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 1.51 kg | 4.76 kg |
| Nutrient pollution (N eq) | 9.96 g | 31.4 g |
| Land use for a year | 1.36 m² | 4.29 m² |
| Water use | 1,555 l | 4,900 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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