Makes 2 Servings
Macros: 472cal, fat 34g, carbs 7g, protein 33g, fibre 1g
2 2/3 Tbsp Shallot (roughly chopped)
1 stalk Green Onion (chopped)
1 Habanero Pepper (roughly chopped)
1 Tbsp Jerk Seasoning
1 Tbsp Tamari
1 tsp Avocado Oil
2 tsp Water
387g Chicken Leg, Bone-in (skin on, thighs and legs separated)
In a blender or food processor add the shallot, green onion, habanero, jerk seasoning, tamari, avocado oil and water. Blend until smooth.
In a baking dish or large bowl, add the chicken and then pour the marinade on top, ensuring all pieces are coated well. Store in the fridge overnight, up to 18 hours.
When ready to grill, remove the chicken and blot off excess marinade from the chicken and let it sit at room temperature for about 15 to 20 minutes.
Preheat the grill over medium heat and oil the grill if necessary. Grill the chicken, turning occasionally, until well browned and cooked through, about 35 to 40 minutes. Brush with any remaining marinade while cooking during the last 5 to 10 minutes. Transfer the chicken to a platter and let rest for 5 to 10 minutes. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to 1 to 2 pieces of chicken.
No Habanero pepper: Use scotch bonnet peppers instead. Remove the seeds for less
More Flavour: Use Chinese Five Spice Powder in addition to the jerk seasoning. Add salt and pepper to taste.