Jerk chicken

Jerk chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 15 mins Cook: 50 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



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

  • zest and juice 1 lime



    The same shape, but smaller than…

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



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Dec, 2018
No one could eat it. A complete waste of ingredients and time. It was cooked to the letter but the thighs did not appear to be cooked enough - not firm enough uggh. There was hardly any sauce and it tasted awful - no flavour whasoever. The only thing I did not have was lime. Perhaps that was the problem but there was so little in the recipe I really don't think it would have made much difference. What did I do wrong ?
25th Mar, 2017
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
9th Oct, 2016
swapped thighs for breasts and cooked less, was very nice
5th Mar, 2016
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.
15th Apr, 2015
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:
5th Feb, 2016
Can i use dry thyme (bottled ) instead? If yes, how many tsps?
goodfoodteam's picture
21st Mar, 2016
Dried thyme has quite a strong flavour so we would use just 1 tsp in this recipe.
16th Dec, 2015
could this be made ahead and frozen?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?