Chicken steaks with Jamaica marinade

Chicken steaks with Jamaica marinade

Total: 2 hr 42 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 420 kcal
, Fat: 22 g
, Carbohydrate: 22 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 garlic cloves, coarsely chopped
1 red onion, coarsely chopped
2 red chillies, deseeded, roughly chopped
2 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp ginger, coarsely chopped
1 tbsp thyme leaf
¼ tsp nutmeg
½ tsp cinnamon
1 tsp ground cane sugar


8 chicken thighs (boneless)


600 g baby potatoes
salted water, boiling
1 red onion, thinly sliced
1 tbsp thyme leaf
1 tbsp olive oil
½ tsp salt

Charcoal/gas/electric grill

1 tsp salt
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How it's done

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In a food processor or using a stick blender, puree the garlic with all the ingredients up to and including the sugar.


Place the chicken in a freezer bag, pour in the marinade, squeeze out the air. Properly seal the bag, carefully knead the meat until it is evenly coated with the marinade. Marinate in the fridge for approx. 2 hrs.


Cook the potatoes in boiling salted water for approx. 10 mins. until just soft. Drain the potatoes, mix in a bowl with the onion, thyme, oil, and salt, spread out over a perforated grill tray.

Charcoal/gas/electric grill

Place the grill tray on the grill with the potatoes. Wipe the marinade off the chicken, season the chicken with salt, grill with the lid down over/on a medium heat (approx. 200 °C for approx. 4 mins., with the skin side up, then turn the chicken and grill for approx. 8 mins. more until cooked.

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