Gran Luchito Mexican Jerk Chicken
By Gran Luchito
Published on 21 April 2022
We love jerk chicken, and we had a sneaky suspicion that it might just work with Gran Luchito. In this recipe we've replaced the scotch bonnet chilies with our smoked chilli paste, to give a slightly milder, but equally delicious result.For more recipe ideas and inspiration visit http://gran.luchito.com/recipes-and-ideas.Time and servings
12 hrs 45 minsTotal time
6Servings
12 hrsPrep time
45 minsCooking time
Ingredients
- 0.5 tsp of nutmeg
- 1 tsp of salt
- 1 lime, juice
- 1 kg of chicken legs & thighs
- 1 tbsp of black peppercorns
- 0.5 tsp of cinnamon
- 1 tbsp of fresh thyme, finely chopped
- 1 bunch of spring onions
- 1 tbsp of gran luchito smoked chilli paste, go for 2 tbsps if you want a bit more heat
- 1 tbsp of dark brown sugar
- 2 tbsp of soy sauce
- 1 tbsp of allspice, powder
Method
Step 1
Add everything apart from the chicken to a food processor (cinnamon, nutmeg, thyme, spring onions and Gran Luchito Smoked Chilli Paste, sugar, salt, soy sauce and lime juice.)Step 2
Pour this over the chicken and massage in as much as possible (putting it all into a freezer bag is the easiest way).Step 3
Leave covered in the fridge for as long as possible (preferably overnight).Step 4
You can cook this on the BBQ or in a griddle pan on the hob. BBQ will give you a more authentic smoky flavour, but remember the smoky flavour of Gran Luchito will give you this too.Step 5
Cook through and finish in the oven. Don't worry too much if the skin gets slightly blackened.Step 6
Serve with your favourite salad and cold beer.