Caribbean-style sunshine chicken: This dish is really simple, yet the vibrant colours make it something special.
Chicken thighs and legs are used in this recipe to deliver on taste and save on costs, but the salsa also goes with steak and white fish beautifully.
This is a real all-rounder, it’s become one of my favourite winter warmers and I’ll be bringing it out for summer BBQs too!
- Jerk seasoning OR MAKE YOUR OWN BELOW
- Chilli powder For homemade seasoning 1 tsp
- A good pinch of black pepper For homemade seasoning
- All spice For homemade seasoning 2 tsps
- Mango 1
- Lime 1
- Large red chilli 1
- Bunch of spring onions
- Meat or fish E.g. Chicken thighs, legs, steak, white fish
How to make Caribbean-style sunshine chicken:
- Firstly, create a rub to coat the chicken. Mix jerk seasoning (or your own spice mix) with a teaspoon of oil and rub all over each piece of chicken. Pre-heat the oven to 200C.
- Leave to marinade in the fridge while you prepare the mango salsa. The easiest way to cut the mango is to slice pieces off (with the skin still on) and gently score the flesh into squares. Turn the skin inside out and you’ll be able to easily cut the pieces away from the skin.
- Once you have diced the whole mango, slice the chilli into thin strips and chop the spring onions into small discs. Place in a mixing bowl and squeeze over the juice of 1 lime. Mix, cover and place in the fridge until later.
- Once the oven is hot, place the chicken in a baking tray, cover with foil and cook for 25-30 minutes.
- Remove from the oven, take off the foil and spoon the salsa over the chicken. Place back in the oven for 10 minutes. This will allow the salsa to caramelise slightly yet still stay fresh.
- Check the chicken is cooked by piercing with a skewer and checking the juices run clear. Meat on the bone takes longer to cook, so make sure you’re happy it’s cooked through.