Jerk Chicken Recipe

Bold and aromatic chicken thighs seasoned with a classic jerk spice blend and simmered in a spicy, tangy Caribbean sauce. Finished in the oven for a tender result with a vibrant kick of ginger, clove, and chilli.

Ingredients

Jerk chicken thighs

• 6 chicken thighs

• 1 drizzle extra virgin olive oil

• 1 pinch salt and pepper

• 2 tsp fresh thyme, chopped

• 1 sprig spring onion, sliced on an angle

Caribbean Jerk Sauce

• 100ml water

• 1 clove garlic, micro planed

• 4 small fresh chillies, with seeds, sliced in half

• 2 tbsp. cup tomato paste

• 1/4 cup coconut sugar

• 2-3 tbsp. apple cider vinegar

• ¼ cup sriracha hot sauce

• ¼ cup coconut amino sauce or soy sauce

Jerk Spice Mix

• 1 tsp chilli, dried

• 1 tsp thyme, dried

• 1 tsp allspice

• 1 tsp cinnamon, ground

• 1 tsp clove, ground

• 1 pinch pepper

Instructions

1. Heat oven to 180°C.
2. Make jerk spice mix by combining dried clove, cinnamon, allspice, thyme, chilli and pepper.
3. Place the chicken thighs, seasoned with salt and spice mix, skin side down in a low to medium heat pan. Add in olive oil and fresh thyme. Brown it in the pan for 5 – 10 minutes then flip.
4. While the chicken is browning, prepare the sauce.
5. Combine all sauce ingredients in a medium bowl. Transfer to the fry pan with chicken. Bring to a simmer and cook for 10 minutes.
6. Place frypan in the oven for 20 minutes, or until cooked. Serve with a sprinkle of spring onion.