Annie Bell’s jerk-style chicken thighs with padron peppers

The best jerk chicken is almost blackened on the outside, courtesy of the onions and garlic. Buy a good jerk seasoning blend and it’s the easiest of marinades to whiz up.

jerk-style chicken thighs
Ellis Parrinder

SERVES 4

JERK-STYLE CHICKEN
3 tbsp lime juice
4 tbsp extra virgin olive oil
4 spring onions, trimmed and cut up
2 garlic cloves, peeled
1 tbsp jerk seasoning
600g chicken thigh fillets
Coarsely chopped coriander and lime quarters, to serve

PADRON PEPPERS
250g padron peppers
extra virgin olive oil, for grilling
Flaky sea salt

  1. Prepare a thick paste by whizzing together the lime juice, oil, spring onions, garlic and jerk seasoning in a food processor, then transfer to a large bowl.
  2. Open out the thigh fillets and gently bash to an even thickness using a rolling pin. Add them to the marinade, turning to coat them. Cover and chill until required (up to 2 hours in advance).
  3. Thread the peppers on to 4 skewers at least 25cm long, piercing them through the middle. Arrange the skewers on a plate (this can be done up to 12 hours in advance).
  4. When ready to cook, lightly season the chicken fillets with salt and barbecue over hot coals for about 3 minutes on the first side and 2 minutes on the second, until deeply golden and firm when pressed.
  5. At the same time, drizzle a little oil over the pepper skewers on each side. Barbecue over hot coals for 1-2 minutes on both sides until the peppers blister and turn golden, seasoning with flaky sea salt towards the end.
  6. Arrange the chicken on a plate, scatter with coriander and tuck in some lime quarters. Accompany with the padron pepper skewers.

Food styling: Myles Williamson. Styling: Max Robinson. Creative direction: Chloe Sharp