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
- 8 Bone-in chicken thighs
- 2 Tbsp dry jerk marinade
- 2 Tbsp olive oil
Let’s give it a go!
- Coat the chicken thighs in olive oil and then spoon over the marinade.
- Rub it well, cover it all over the chicken and leave it to marinate in the fridge overnight.
- When you are ready to cook, preheat the oven to 220C.
- 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.
- Leave to rest for 5 minutes, then drain off the cooking liquid and retain the tamarind gravy.
This goes beautifully with Tamarind Gravy
- 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!
- Heat the chicken stock in a saucepan and add the dry jerk marinade and the scotch bonnet.
- Add the tamarind and bring to a boil. Cook and simmer for 10 minutes until slightly reduced.
- Remove the scotch bonnet, add the honey, and adjust the seasoning with tamarind, honey and salt.
- Mix the water and corn flour together – add to the sauce and stir constantly until the sauce simmers and thickens to the desired consistency.
- Remove from the heat, taste and adjust the seasoning before adding the juice from the cooked jerk chicken thighs.
- 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 firstname.lastname@example.org.