Home » Jamaican Jerk Chicken with Mango Chilli Salsa & Spicy Wedges

Jamaican Jerk Chicken with Mango Chilli Salsa & Spicy Wedges

When it comes to food, I have to say that my children’s lack of adventure definitely stems from me, I’m not good at trying new foods, I avoid spicy foods where I can and in general I’m pretty dull and boring. So when McCain contacted me and asked if I would be interested in trying out one of their Summer of Sharing Recipes I thought “oh go on then”.

I chose Jamaican Jerk Chicken because it has always fascinated me, I’ve never tried it but something about the name had me intrigued. Now silly me didn’t actually read the ingredients of this until I was unpacking the shopping bag when it arrived and then I got a little apprehensive about my choice!


300g McCain Lightly Spiced Wedges

4 chicken breasts

For the Jerk Sauce;

1 onion, peeled and quartered

2 red chillies halved and seeded (or 1-2 scotch bonnet chillies if you like things hot)

2 tbsp root ginger, peeled and chopped roughly

1/2 tsp ground allspice

1 tsp freshly ground black pepper

100ml white wine vinegar

100ml dark soy sauce

For the salsa;

1 large, ripe but firm mango, peeled, stoned and diced

1 red chilli, deseeded and finely sliced

3 spring onions, thinly sliced on the diagonal

1 tbsp lime juice

Preparation Time: 20 minutes plus 1-2 hrs chilling time
Cooking Time: 50 minutes
Serves: 4
  • Place all the ingredients for the jerk sauce in a food processor or liquidizer and whiz until smooth. If you do not have a food processor or liquidizer and whiz until smooth. If you do not have a food processor, just chop the onion, red chilli and root ginger as finely as you possibly can and mix the spices, vinegar and soy sauce. Keep a tablespoon of the sauce to the side for the spiced wedges.
  • Slash the chicken 3-4 times with a knife to allow the marinade to penetrate. Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinade in the fridge for 1-2 hours or if time allows, overnight
  • Mix together the salsa ingredients and chilli until ready to serve
  • Preheat the oven to 200C/fan oven 180C/gas mark 6
  • Place the chicken and marinade in a roasting tin and roast for 30 minutes. Remove the chicken from the oven and baste with the marinade. Return to the oven for a further 15 minutes or until the chicken is thoroughly cooked.
  • Place the McCain Lightly Spiced Wedges into a large bowl and add a tablespoon of the reserved jerk sauce. Toss gently in the bowl, place the wedges onto a baking sheet and bake as per pack instructions.
  • When the chicken is ready, serve alongside the spicy wedges and a spoonful of salsa.

This dish is proof that I should try new foods more often as it was delicious, we served ours with Greek Yoghurt (just in case it was too spicy for me) which tasted even better when mixed in with the salsa. This will definitely be making a return, I can already smell it cooking on the BBQ!!

For the full range of McCain products with nutritional information please go to http://www.mccain.co.uk/mccain-products/

DISCLAIMER: We were sent all the ingredients in order to prepare this meal for the purpose of this post. All words and opinions are my own and may not be copied without my permission. My work remains unbiased.
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