Jerk chicken

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

Prep:15 mins
Cook:50 mins

Serves 4
Easy

Nutrition per serving

kcal 271
fat 20g
saturates 8g
carbs 2g
sugars 1g
fibre 1g
protein 21g
salt 0.7g

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

Tip

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.

Method

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.
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.