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Smoky Citrus Jerk Chicken with Cinnamon Ketchup

Get ready to cook

Method: 

1. For dressing, mix 150g Mexican Chilli Orange Paste with 150g ketchup.

2. Score chicken pieces. Place in a large bowl; add 250g Mexican Chilli Orange Paste and thyme; mix well and marinate for at least 30 minutes.

3. Pre-heat fan oven to 180°C. Roast chicken for 30-40 mins or until cooked.

4. Top with dressing; garnish and serve with Cuban Rice and Beans.

Ingredients:

400g Mexican Chilli Orange Paste

20 boneless chicken thighs

2 teaspoons dried thyme

150g ketchup

1 lime cut into wedges to garnish 

About this dish
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10 portions

1 Mild

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Serves:

Mexican Orange Chilli Paste

Chilli Rating:

Product:

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