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Jerk Chicken

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Caribbean
Servings: 4

Equipment

  • Knife
  • Spoon
  • Large bowl
  • Oven baking tray
  • Plastic bag (optional)

Ingredients

  • 500 g Boneless Chicken Thigh
  • 2 tbsp Frank&Co Jerk Seasonin' Paste or Dry Rub
  • 1 Sliced Onion
  • 1 tbsp Dark Soy Sauce (optional)
  • ½ tsp Ground Black Pepper
  • ½ tsp Salt

Coriander Sauce (Optional)

  • Sliced onion Reserve about ½ from the marinade
  • 4 tbsp Finely chopped coriander
  • 350 ml Water
  • Salt To taste

Instructions

Method - Jerk Chicken

  • Prepare the chicken by washing with water and dry with paper towel. Take care to clean hands and touched surface afterwards.
  • Place the chicken in a bowl with the other ingredients and rub in well, all the chicken pieces should be well coated.
  • Transfer the chicken and seasoning into a bag, seal and refrigerate at least 3 hours or preferably overnight in the refrigerator.

Cooking

  • Preheat oven to 180°c
  • Place the chicken and onions into a roasting tin, making sure the chicken is on top of the onions.
  • Roast in the oven for 90 minutes check after an hour and turn if necessary.
  • When the chicken is cooked juices run clear.
    Serve with rice and peas and a good splash of Frank&Co Jerk Sauce.

Method - Coriander Sauce

  • Reserve the onions used to marinate the chicken and put in a small sauce pan.
  • 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.
  • Add the chopped coriander and leave to simmer and reduce for 30 minutes.
  • Take the saucepan off the hob and blend the sauce with a stick blender until smooth.
  • Taste and adjust the seasoning. 

Pour over the chicken.