Caribbean Chicken ‘n Salsa

15 minutes




Caribbean Marinade

3-4 spring onions, chopped

3 tbsp chopped thyme leaves

2.5cm piece fresh ginger, peeled and chopped

4 cloves garlic, chopped

1 tbsp ground allspice

2 tbsp brown sugar

juice of 2 limes (or juice of 1 lemon)

1 tbsp tomato paste

1 tbsp soy sauce*

3-4 tbsp oil

2 large red chillies, chopped

1 tsp salt

Coconut Rice

2 cups jasmine rice

2 cups coconut milk

1¼ cups water

good pinch of salt

Mango Salsa

1 fresh mango, diced

3–4 tomatoes, diced

1 red capsicum, cored, thinly sliced

1 Lebanese cucumber, diced

2 spring onions, finely sliced

¼ cup toasted shredded coconut

½ cup chopped basil or coriander

juice of 1 lime (or ½ lemon)

drizzle of extra-virgin olive oil

Ingredients provided by: 



Blend all ingredients together in a food processor or blender until well combined. Use to marinate meat and chicken.


Storage: The marinade will keep for up to 2 weeks in the fridge or can be frozen for months.


*To make gluten free: Use gluten-free soy sauce.


Caribbean Chicken ‘n Salsa

Marinate 600–800g boneless, skinless chicken thighs or breasts in ¾–1 cup Caribbean Marinade for one hour or overnight. Season with salt and grill or barbecue until cooked through. Serve with Coconut Rice and Mango Salsa.

Coconut Rice

Combine all ingredients in a pot, cover with a lid and bring to the boil. As soon as it boils, reduce to very low heat and cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes.

Mango Salsa

Combine all ingredients.

Wine Match  Waipara Hills Equinox Riesling 2017

The racy acidity and slight sweetness of the Riesling works really well with the lime and seasonings of this marinade.