Sweet Dee's 24-hour marinated jerk chicken thighs, roasted in the oven, stuffed into a soft tortilla wrap with two sauces, salad and fried plantain.
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Serves
4
For The Marinade
Spring Onion
Thyme
Scotch Bonnet Chilli
Brown Sugar
Ground All Spice
Ground Cinnamon
Lime
Ginger
Garlic
Honey
Rice Wine Vinegar
Soy Sauce
Orange Juice
Onion
Coconut Cream
Olive Oil
Salt
For The Wraps
Skinless Chicken Thigh
Plantain
Barbecue Sauce
Mayonnaise
Mixed Salad Leaf
Avocado
Coleslaw
Serves
4
For The Marinade
Spring Onion
Thyme
Scotch Bonnet Chilli
Brown Sugar
Ground All Spice
Ground Cinnamon
Lime
Ginger
Garlic
Honey
Rice Wine Vinegar
Soy Sauce
Orange Juice
Onion
Coconut Cream
Olive Oil
Salt
For The Wraps
Skinless Chicken Thigh
Plantain
Barbecue Sauce
Mayonnaise
Mixed Salad Leaf
Avocado
Coleslaw
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Step 1.
Place all of the marinade ingredients in a food processor with a 1 1/2 tbsp of olive oil & blend. Toss with chicken and marinade overnight, or for at least 30 min.
Step 2.
Preheat the oven to 220°C. Chuck your marinated chicken onto a tray and roast for 15-16 mins until golden brown, a bit gnarly and cooked through. Allow to rest for 10-12 mins.
Step 3.
Peel and cut plantain into fries. Add enough oil to a saucepan for shallow frying. Fry the plantain over a medium heat on all sides until golden and tender. This will take roughly 4-5 mins.
Step 4.
To make the jerk mayo, mix the mayo with 3 tbsp of jerk sauce and season, set aside.
Step 5.
Roughly chop your chicken thighs and toss with couple of spoons of jerk sauce.
Step 6.
Warm your wraps, stack up with the jerk chicken, salad, avocado, coleslaw and plenty of extra jerk sauce and jerk mayo. Get them wrapped up and get stuck in!
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