Jerk Chicken

Serves 6
Time 30 minutes


Jerk chicken thighs

6 chicken thighs or 4 chicken mary

1 drizzle extra virgin olive oil

1 pinch salt and pepper

2 tsp fresh thyme, chopped

1 sprig spring onion, sliced on angle


Caribbean Jerk Sauce

100ml water

1 clove garlic, microplaned

4 small fresh chillies, with seeds, sliced in half

2 tbsp cup tomato paste

1/4 cup coconut sugar

2-3 tbsp apple cider vinegar

¼ cup sriracha hot sauce

¼ cup coconut aminos sauce or soy sauce


Jerk Spice Mix

1 tsp chilli, dried

1 tsp thyme, dried

1 tsp allspice

1 tsp cinnamon, ground

1 tsp clove, ground

1 pinch pepper


Heat oven to 180°C.

Make jerk spice mix by combining dried clove, cinnamon, allspice, thyme, chilli and pepper.

Place the chicken thighs, seasoned with salt and spice mix, skin side down in a low to medium heat pan. Add in olive oil and fresh thyme. Brown it in the pan for 5 – 10 minutes then flip.

While the chicken is browning, prepare the sauce.

Combine all sauce ingredients in a medium bowl. Transfer to fry pan with chicken. Bring to a simmer and cook for 10 minutes.

Place fry pan in oven for 20 minutes, or until cooked. Serve with sprinkle of spring onion.