Jamaican Jerk Chicken with Grilled Pointed Peppers and Spinach Salad
From the foundersAlexander Eriksson·Founder & CEO
A flavourful, high-protein Caribbean jerk chicken grilled to perfection and served with sweet-sharp grilled red pointed peppers and a crisp spinach salad.
Ingredients
2 servings
- 600 gchicken breast fillet
- 2 stRed pointed pepper
- 130 gBaby spinach
- 2 stspring onions
- 3 klyftorgarlic cloves
- 15 gfresh ginger
- 1 stlime
- 1 mskolive oil
- 1.5 tskground allspice
- 1 tskdried thyme
- 0.5 tskcinnamon
- 0.5 tskchilli flakes
- 1 mskred wine vinegar
- 1 tsksalt
How to make it
- 1
Light the grill for direct medium-high heat.
- 2
Finely grate the garlic and ginger. Finely chop the spring onions.
- 3
Mix the garlic, ginger, spring onion, allspice, thyme, cinnamon, chilli flakes, red wine vinegar, half the lime juice, half the oil and the salt into an aromatic marinade paste.
- 4
Cut the chicken breasts into even, slightly thicker slices and rub them thoroughly with the jerk paste.
- 5
Halve the pointed peppers and remove the seeds and core. Brush with the remaining olive oil.
- 6
Grill the chicken for about 4-5 minutes per side until it has nice grill marks and an internal temperature of 72°C.
- 7
Grill the pepper halves at the same time until nicely coloured and slightly softened, about 3-4 minutes per side.
- 8
Toss the baby spinach with the remaining lime juice and a pinch of salt. Serve the grilled jerk chicken straight away with the grilled pointed peppers and spinach salad.
Kitchen tips
- Allspice is the key to authentic Jamaican jerk flavour – don't skip it!
- Let the chicken marinate for 15 minutes at room temperature before grilling for a deeper flavour.
AI-generated content. Always verify ingredients and allergen information yourself.
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