Jerk chicken

Jerk chicken

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(9 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4
Succulent chicken thighs covered with jerk paste and simply roasted in the oven - perfect served with Caribbean rice & peas

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal271
  • fat20g
  • saturates8g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein21g
  • salt0.7g
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Ingredients

  • 2 tbsp jerk seasoning
  • 4 tbsp coconut cream
  • 1 green chilli, deseeded and chopped
  • 2 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 8 thyme sprigs, leaves picked, plus extra to serve
  • 2 garlic cloves, crushed
  • 1 tbsp grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 8 chicken thighs, skin on and bone in
  • rice & peas, to serve
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

Method

  1. Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.

  2. Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.

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Comments, questions and tips

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MrShabz
25th Mar, 2017
5.05
I put an extra clove of garlic, extra tablespoon of jerk seasoning and an extra green pepper to give it a kick. Amazing! I shall be doing this for my next dinner party. Thanks for the recipe
AlexRegius
9th Oct, 2016
5.05
swapped thighs for breasts and cooked less, was very nice
selena_humphreys
5th Mar, 2016
0.05
Oh this was such a let down. It had barely any spice, think korma (and I used a scotch bonnet) and it made the chicken skin really soggy. I'm not even sure it as cooked right through and I left it in for an hour. So defaulted after spending a fortune on all the ingredient.
ariobsa
15th Apr, 2015
5.05
Absolutely delicious. Local shop didn't have coconut cream so I used half a block of creamed coconut soaked in a couple of dashes of boiled water, mashed with a fork instead. Goes fantastically well with the South-western style salad: http://www.bbcgoodfood.com/recipes/11632/southwesternstyle-salad-
Sheke
5th Feb, 2016
Can i use dry thyme (bottled ) instead? If yes, how many tsps?
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Dried thyme has quite a strong flavour so we would use just 1 tsp in this recipe.
whats4t
16th Dec, 2015
could this be made ahead and frozen?
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