Jamaican jerk chicken

Have a satay party - small skewers of marinated meat make perfect finger-food.

Cut your meat into 2.5cm cubes. As party food, 2-3 pieces on the end of each skewer is the perfect amount. As a meal to serve 4-6, you can put more on each skewer and serve with rice and salad. This recipe will benefit from marinating the meat overnight, then skewering and cooking the next day. Use a hot grill and don’t turn them too often, so that you get nice caramelised grill marks on the meat.

For more ideas on what to serve at your next party, go to our party food collection.

Ingredients

1	Orange, zest and juice
3 Tbsp	Jerk paste, I use Walkerswood Jamaican jerk seasoning
1 handful	Fresh coriander, roughly chopped
750 g	Chicken

Directions

1. Mix jerk paste (I use Walkerswood Jamaican jerk seasoning) with the zest and juice of an orange, and a small handful of roughly chopped fresh coriander.
2. Mix through 500-750g cubed chicken leg or breast meat and marinate for at least 4 hours or overnight.
3. Skewer and cook over a hot grill.