I grew up eating Jerk Chicken in St Lucia my beautiful tropical island for the first 30 years of my life. With my Jerk Paste you too can make this so easily and produce an authentic taste of the Caribbean even if it’s not so hot over here in the UK!

Ingredients

• 8 x chicken thighs skinless & boneless
• ¼ jar Chef Bernie’s Jerk Paste

Method

Marinade the chicken by making small cuts across the meat and rubbing the jerk paste thoroughly into both sides, cover and place in the fridge for 24 hours.

Fire up your barbecue and when hot, carefully cook the chicken by turning regularly until cooked through.

Slice into roughly ¾ inch slices and serve immediately.

Alternatively you can grill or bake the chicken.

Serve with Rice n’ Peas and Fried Plantain