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How to Cook Jerk Chicken Thighs
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
- 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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