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How to Cook Jerk Chicken Thighs

How to Cook Jerk Chicken Thighs

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

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

Jerk Chicken Thighs


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

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