gimme the jerk burger

4 boneless, skinless chicken thighs


olive oil, for frying
1 plantain

2 brioche or burger buns

1 head of baby gem lettuce


 1⁄2 scotch bonnet chilli

1 garlic clove

1⁄4 tsp allspice

1 thumb of ginger

1 tbsp honey 


4 tbsp mayonnaise (shop-bought or

homemade, see page XX)

1 tsp dry jerk seasoning

2 spring onions, thinly sliced


juice of 1⁄2 lime

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Whack the marinade ingredients into a pestle and mortar, or roughly but finely chop on a board until it becomes a paste.

Spread a glug of olive oil over the chicken thighs, then cover them in the marinade. If you have time, leave the marinade to soak into the chicken for 1 hour, but if not you can cook straightaway.

Preheat the oven to 200oC (fan 180°C/gas mark 6).

Add a glug of oil to a medium ovenproof pan over a medium heat and place on the thighs, skin-side down.

Cook for 1 minute on each side, then place the pan in the oven to cook for 7 minutes.

Peel and slice the plantain into thick coins and heat a pan with two big glugs of oil. Add the plantain and cook for 3 minutes on each side, until golden.

While the chicken and plantain are cooking, make the simple jerk mayonnaise by thoroughly mixing all the ingredients in a small bowl.

Slice the buns in half and toast them in a dry frying pan or under a grill.

Dollop the mayo on the top and bottom of the buns, then lay the plantain on the bottom bun. Chop the thighs into strips and place on top of the plantain. Hit with few lettuce leaves and serve.