Name: Jerk chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Caribbean
Ingredients: 2 tbsp jerk seasoning; 4 tbsp coconut cream; 1 green chilli deseeded and chopped; 2 spring onions finely chopped; 8 thyme sprigs leaves picked, plus extra to serve; 2 garlic cloves crushed; 1 tbsp grated ginger; zest and juice 1 lime; 8 chicken thighs skin on and bone in; rice & peas to serve

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Jerk chicken

Jerk chicken

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.3 out of 5.36 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp jerk seasoning
4 tbsp coconut cream
1 green chilli

deseeded and chopped
2 spring onions

finely chopped
8 thyme sprigs

leaves picked, plus extra to serve
2 garlic cloves

crushed
1 tbsp grated ginger
zest and juice 1 lime
8 chicken thighs

skin on and bone in
rice & peas

to serve

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Nutrition: per serving

kcal271
fat20g
saturates8g
carbs2g
sugars1g
fibre1g
protein21g
salt0.7g

Method

step 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.
step 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.

RECIPE TIPS

RICE & PEAS

Rice & peas is a traditional Caribbean dish of rice and beans cooked in coconut milk and water with garlic, thyme, allspice and spring onions. See 'Easy jerk chicken with rice & peas' under 'Goes well with' for the recipe.

Recipe from Good Food magazine, September 2014

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A star rating of 4.3 out of 5.36 ratings

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