Jerk Chicken & Coriander Sauce

Jerk Chicken Recipe

500g Boneless Chicken Thigh
1-2 tbsp Frank&Co Jerk Seasonin’
1 Sliced Onion
1 tbsp Dark Soy Sauce (optional)
½ tsp ground Black Pepper
½  tsp Salt

  1. Place the chicken in a bowl with the other ingredients and rub in well, all the chicken pieces should be well coated.
  2. Transfer the chicken and seasoning into a bag, seal and refrigerate at least 3 hours or better still overnight.
  3. Pre-heat oven to 180c
  4. Place the chicken and onions into a roasting tin, make sure the chicken is on top of the onions.
  5. Roast in the oven for 90 minutes check after an hour and turn if necessary.

When the chicken is cooked it should have a red brown hue. Serve with rice and peas and a good splash of Frank&Co Jerk Sauce.

Coriander Sauce


Reserved onions from seasoning
3-4 tbsp finely chopped coriander
350 ml water
Salt to taste


  1. Reserve the onions used to marinate the chicken and put in a small sauce pan.
  2. Approximately 1 hour into the roasting of the chicken there should be a good amount of stock in the tin, pour the stock onto the onions and add about 350 ml of water. Whilst the chicken is still in the oven, bring the sauce to the boil and leave to simmer for 15 minutes.
  3. Add the chopped coriander and leave to simmer and reduce for 30 minutes.
  4. Take the saucepan off the hob and blend the sauce with a stick blender until smooth.
  5. Taste and adjust the seasoning…serve with the jerk chicken.



Frank&Co Scotch Bonnet Jelly is really versatile, try some of these recipes.

Soya  Dip
3tsp Scotch Bonnet Jelly
4tsp Soya Sauce
1tsp Cider Vinegar
Blend all ingredients and serve.

Soya Dip | Variation

3 tsp Frank&Co Scotch Bonnet Jelly
4 tsp Soya Sauce
Juice of 1 Lime
Blend all ingredients and serve

Tangy Dip
2 tbsp tsp Scotch Bonnet Jelly 
1 tbsp White Wine Vinegar 
Blend all ingredients and serve.

Chilli Tomato Sauce Dip

1 part Chilli Tomato Sauce
2 parts Mayonnaise
Blend all ingredients and serve.

Great sauce served with seafood or burgers.