3-4 Large chicken breasts
A thumb size of fresh ginger (roughly chopped)
4 garlic cloves (crushed)
½ White onion (chopped)
1 bunch of spring onions (chopped)
1-2 red chillis (depending on how hot you like it)
2 tbspn gluten free soy sauce (I use Tamari)
1 tbspn coconut oil/vegetable oil
2 tbspn molasses (or other brown sugar)
2 heaped tbspns Allspice
1 tbspn Thyme (dried)
1 tbspn course rock salt
Juice of one lime
Roughly chop the onion, garlic, spring onions and ginger and mixed together in a bowl with the gluten free soy sauce and oil. You can add as much or as little chilli as you want to this– you can always add in more later if it is too mild. Sprinkle the allspice, thyme and salt into the bowl and squeeze the juice of the lime over the top. Add the bowl of ingredients into a food processor/blender and blitz until almost smooth – a few lumps and bumps are OK.
Taste your blended mixture to ensure it has enough ‘kick’ and is well seasoned and add any extra chilli or salt that is required to taste.
Preheat the oven to 180C (160C fan assisted)/350F.
Place the chicken breasts at the bottom of a roasting tin or an oven proof dish. Pour the jerk mixture over the top of the chicken and place the squeezed lime on top. Cover the dish and place into the preheated oven. Bake in the oven for 45minutes.
Take out of the oven and enjoy with rice and peas or a corn salsa!