Jerk Chicken with Mango Salad

This is an after work version so I’m not making the jerk marinade from scratch.

8 large boneless chicken thighs (with skin)

Juice of 1 lime

3 tbsp Walkerswood Jerk seasoning

Salt & pepper

1 head of pak choi

4 heads of baby gem lettuce

2 ripe mangoes

3 tbsp chopped coriander

2 tbsp olive oil

Thigh meat is tastier than breast and has the extra fat that jerk chicken needs. I didn’t get home until 8 and the boy won’t be fed until 9 if I try to make the jerk seasoning. It’s midweek so  I think short cuts are okay. I like Walkerswood, but use what you can find. When I do see Walkerswood  I usually buy 2 jars so I have a spare in the cupboard.

Make slashes in the chicken, squeeze over the lime juice and add the jerk seasoning and salt and pepper. Rub it all in and leave it marinade for as long as you can. The boy is hungry though, so they won’t get that long!

Separate the leaves from the pak choi and blanch in boiling water for 30 seonds before refreshing in ice cold water. Drain well. Peel the mangoes and cut the sides into slices. Accept that the nearer you get to the stone you’ll just get pulp.

Place the lettuce, pak choi and mango in a bowl, along with the coriander leaf and oil and toss.  Place some on each plate.

Get  a griddle pan hot and place the chicken thighs in, skin side down. Turn from time to time until the skin is crisp and the chicken is coked through. You may want to finish these off in a hot oven.

Once cooked, cut the chicken into thick slices and place on the salad. The boy is bound to want to try out his awful version of a Jamaican accent – you may just have to put up with this.