36 Jerk Chicken Flatbread

• 1.25 kg Chicken Thigh Boneless Skinless
• 200 g Jamaican Jerk Paste

Cooking Instructions

1. Marinate the chicken thighs in 150gm of jerk paste then refrigerate for at least 2 hours ideally overnight.
2. Defrost the flatbreads, peel and dice the pineapple, wash and shred the lettuce, then halve the tomatoes.
3. Mix the pineapple with apricot chutney and the remaining jerk paste.