Let’s spice up the BBQ: Jerk-style chicken thighs with padron peppers 

Let’s spice up the BBQ: Jerk-style chicken thighs with padron peppers

The best jerk chicken is almost blackened on the outside, courtesy of the onions and garlic. Buy a good jerk seasoning blend and it’s the easiest of marinades to whiz up.

SERVES 4

JERK-STYLE CHICKEN

3 tbsp lime juice

4 tbsp extra virgin olive oil

4 spring onions, trimmed and cut up

2 garlic cloves, peeled

1 tbsp jerk seasoning

600g chicken thigh fillets

coarsely chopped coriander and lime quarters, to serve

PADRON PEPPERS

250g padron peppers

extra virgin olive oil, for grilling

flaky sea salt

  • Prepare a thick paste by whizzing together the lime juice, oil, spring onions, garlic and jerk seasoning in a food processor, then transfer to a large bowl.
  • Open out the thigh fillets and gently bash to an even thickness using a rolling pin. Add them to the marinade, turning to coat them. Cover and chill until required (up to 2 hours in advance).
  • Thread the peppers on to 4 skewers at least 25cm long, piercing them through the middle. Arrange the skewers on a plate (this can be done up to 12 hours in advance).
  • When ready to cook, lightly season the chicken fillets with salt and barbecue over hot coals for about 3 minutes on the first side and 2 minutes on the second, until deeply golden and firm when pressed.
  • At the same time, drizzle a little oil over the pepper skewers on each side. Barbecue over hot coals for 1-2 minutes on both sides until the peppers blister and turn golden, seasoning with flaky sea salt towards the end.
  • Arrange the chicken on a plate, scatter with coriander and tuck in some lime quarters. Accompany with the padron pepper skewers.