Jerk Chicken Recipe with Tamarind Gravy

The beauty behind this jerk chicken recipe lies in the mixture of herbs and spices used. They provide the full flavour of the Caribbean offering warmth, spice and a touch of sweetness.

The ratio of this recipe can be adjusted to suit requirements, whether you are looking for a stronger hit of chilli or adding more depth with herbs.

This marinade curated by The Hungry Guy can be added to a variety of meats or vegetables to offer a fusion twist to any recipe.

Let’s start by creating the Dry Jerk Marinade

• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 Tbsp ground ginger
• 5 Tbsp dried thyme
• 5 Tbsp allspice
• 5 Tbsp ground cinnamon
• 5 Tbsp ground nutmeg
• 5 Tbsp ground coriander
• 5 Tbsp cayenne pepper or chilli powder

Mix all the ingredients together until well combined.

Now it’s time to add it to the chicken

Serves 4

• 8 Bone-in chicken thighs
• 2 Tbsp dry jerk marinade
• 2 Tbsp olive oil

Let’s give it a go!

1. Coat the chicken thighs in olive oil and then spoon over the marinade.
2. Rub it well, cover it all over the chicken and leave it to marinate in the fridge overnight.
3. When you are ready to cook, preheat the oven to 220C.
4. Place the chicken thighs, and skin side up in a deep oven tray and roast for 35 minutes until golden and the meat comes easily off the bone.
5. Leave to rest for 5 minutes, then drain off the cooking liquid and retain the tamarind gravy.

This goes beautifully with Tamarind Gravy

serves 4

• 500ml Fresh (in a pouch) chicken stock
• 5 Scotch bonnet
• 1 Tsp dry jerk marinade
• 4 Tbsp tamarind or 1 tsp concentrated tamarind paste
• 1 Tsp honey
• 1 Tsp corn flour
• 1 Tbsp water
• Cooking juices from the jerk chicken thighs

Let’s give it a go!

1. Heat the chicken stock in a saucepan and add the dry jerk marinade and the scotch bonnet.
2. Add the tamarind and bring to a boil.  Cook and simmer for 10 minutes until slightly reduced.
3. Remove the scotch bonnet, add the honey, and adjust the seasoning with tamarind, honey and salt.
4. Mix the water and corn flour together – add to the sauce and stir constantly until the sauce simmers and thickens to the desired consistency.
5. Remove from the heat, taste and adjust the seasoning before adding the juice from the cooked jerk chicken thighs.
6. To serve, spoon over the cooked chicken thighs.

Our range of herbs and spices is available on mixed pallets, so you can order a variety of products from one place. Talk to the team today on 01386 761 555 or info@brusco.co.uk.