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


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

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