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Lemon Lime & Bitters Jerk Chicken | Marion's Kitchen

Name: Lemon Lime & Bitters Jerk Chicken | Marion's Kitchen
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 4 x chicken Marylands, cut in half to form 8 pieces; ¼ cup white sugar; Thai sticky rice, to serve; baby cos leaves, to serve; sea salt; Lemon Lime & Bitters marinade; 4 x makrut lime leaves, destemmed; 1 lime (you’ll need the zest and the juice); 1 lemon (you’ll need the zest and the juice); 3-4 red birdseye chillies; 5 garlic cloves; 4 coriander (cilantro) roots; 1 tbsp grated ginger; 4 Asian red shallots, roughly chopped; 3 tbsp brown sugar; 60ml (2 fl oz) aromatic Angostura Bitters; 1 tbsp fish sauce; 1 tbsp sweet dark soy sauce; 1 tsp sea salt

Prep Time

Cook Time

40m

Total Time

45m

This Lemon Lime & Bitters Jerk Chicken recipe from Marion's Kitchen features a flavorful marinade made from makrut lime leaves, lime zest and juice, lemon zest and juice, red birdseye chillies, garlic, coriander roots, ginger, Asian red shallots, brown sugar, Angostura Bitters, fish sauce, sweet dark soy sauce, and sea salt. Serve with Thai sticky rice and baby cos leaves.

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

4 x chicken Marylands, cut in half to form 8 pieces

Thai sticky rice, to serve

baby cos leaves, to serve

Lemon Lime & Bitters marinade

4 x makrut lime leaves, destemmed

1 lime (you’ll need the zest and the juice)

1 lemon (you’ll need the zest and the juice)

3-4 red birdseye chillies

4 coriander (cilantro) roots

1 tbsp grated ginger

4 Asian red shallots, roughly chopped

60ml (2 fl oz) aromatic Angostura Bitters

1 tbsp sweet dark soy sauce

To make the lemon lime & bitters marinade, place all the ingredients into the bowl of a food processor. Blitz to a super-fine paste. Transfer the lemon lime & bitters marinade to a large bowl, then add the chicken. Give everything a good mix to ensure the chicken pieces are coated all over, then cover the bowl with cling film and refrigerate overnight.

The next day, preheat oven to 190°C fan-forced (370°F). Line a baking tray with baking paper and place an ovenproof cooking rack on top of the lined tray. Arrange chicken pieces on top of the rack. Cook chicken in the oven for 30 minutes or until golden in colour.

In the meantime, pour the leftover marinade into a small saucepan and place over low heat. Add the sugar. Bring to a gentle simmer, then cook for 5 minutes until the mixture has a sticky jam consistency. Remove from the heat and set aside for later.

Remove the chicken from the oven and drizzle each piece with a little of the chilli jam mixture. Return the tray to the oven and cook for a further 5–10 minutes or until the pieces are looking lovely and caramelised.

Serve while warm with sticky rice, baby cos and extra chilli jam on the side.

Lemon Lime & Bitters Jerk Chicken | Marion's Kitchen

Ingredients

Steps

Nutrition Facts

Lemon Lime & Bitters Jerk Chicken | Marion's Kitchen

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts