Caribbean Chicken

Caribbean dishes are packed with spice, flavour and creativity. Head chef, Paul Matthews, has created the ultimate thick, sticky sauce and marinade for juicy chicken supremes. Served with rice and peas, this is a hit with everyone!

Difficulty:

Prep time: 0

Cook time: 0

Serves: 4

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Ingredients

4 Skin-on chicken supremes
2tbsp Black treacle
½tsp Crushed allspice
¼tsp Cinnamon
1tsp Demerara sugar
1 Small Clove garlic, finely chopped
½ Banana shallot, finely chopped
2 Springs fresh thyme, chopped
1 Spring onion, finely chopped
1tbsp Honey
1tbsp Lemon juice
1tbsp Vegetable oil
1tsp White wine vinegar
½ Red chilli, finely chopped
Serve with Caribbean-style rice and peas, or salad and sweet potato wedges

Method

Add all the marinade ingredients into a large bowl.
Mix thoroughly and taste for correct heat.
Add chicken breats to marinade and coat evenly, then refrigerate overnight if possible, or for as long as you can.
Once marinated, remove chicken and for best results cook over charcoal, turning regualrly. You can also cook in a griddle pan or in the oven.
While the chicken is cooking, add the reserved marinade to a non-stick pan and bring to the boil slowly - ensuring that it doesn't burn.
Reduce the heat and simmer until the sauce thickens and becomes sticky.
Rest the chicken for about 5 minutes, then coat in the reduced sauce.
Serve with Caribbean-style rice and peas or salad and sweet potato wedges.