How to Cook Jerk Chicken Thighs

Name: How to Cook Jerk Chicken Thighs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 8 x 125g Farmison & Co Herb Fed Skin On Chicken Thighs; 75g coconut cream; 1tsp. all spice; 1tsp. smoked paprika; 1tsp. cinnamon; 2tbsp. light muscavado sugar; 2 x limes juice & zest; 1 x red chili’s (add more to taste); 2tbsp. ginger paste; 4 x spring onions sliced; 1 x clove garlic crushed; A few fresh picked thyme leaves; A pinch of salt

20 mins
45 mins
easy
4

Recipe by

Jeff Baker

Ingredients

8 x 125g Farmison & Co Herb Fed Skin On Chicken Thighs
75g coconut cream
1tsp. all spice
1tsp. smoked paprika
1tsp. cinnamon
2tbsp. light muscavado sugar
2 x limes juice & zest
1 x red chili’s (add more to taste)
2tbsp. ginger paste
4 x spring onions sliced
1 x clove garlic crushed
A few fresh picked thyme leaves
A pinch of salt

Shop our Chicken

Introduction

A delicious dish, so easy to prepare and full of Caribbean flavour the whole family will enjoy.

Method

Blend all the jerk ingredients together to form a thick paste
Slash the skin of the thighs, rub the jerk marinade all over, then cover with cling film and chill overnight for a fuller flavour
Preheat your oven to 200ºc temperature fan assisted or 215ºc without a fan
Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
Place the thighs skin side up onto the base of the tray
Place into the centre of the oven and roast for 40 minutes, reaching a core temperature of 75ºc+
Serve with baked sweet potatoes, freshly cooked rice & peas