3250gpouches of ready Tilda Caribbean Rice & Peasor similar
spring onions to garnish
juice of 1 lime
Marinade
2tablespoon(and an extra shake) Jamaican Jerk Seasoning Blendor similar
3 tablespoonRapeseed oil
2spring onionsthinly sliced
Instructions
Put all your marinade ingredients in a large bowl and mix well.
Put chicken thighs in with the marinade and mix well ensuring that they are really well covered. Cover the bowl and put in a fridge for minimum 2 hours but preferably overnight.
Heat up the griddle pan and cook each thigh approx 8-10 min on each side until cooked through and beautifully charred.
Served with pouches of ready Carribean Rice & Peas (Beans) or similar sprinkled generously with spring onions and squeeze of lime.
Notes
The number of servings per ready rice pouch is 2 which is never enough in our household. We tend to use 3 pouches for 2 adults and 2 children.