Jerk chicken thighs Jerk chicken thighs
Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 8 Chicken thighs
  • ½ White onion
  • Thumb sized peeled ginger
  • 3 Cloves of garlic
  • 2 Bay leaves
  • Bunch of fresh time
  • 4 Spring onions
  • Bunch of fresh coriander
  • 2 Scotch bonnets
  • Juice of one lime
  • Splash of water
  • ½ Red pepper
  • 1 tbsp Tomato purée
  • 1 tsp Honey
  • 2 tbsps Brown sugar
  • 1 tbsp Dry thyme
  • 1 tbsp Ginger powder
  • 1 tbsp Cinnamon
  • 1 tbsp Mild curry powder
  • 1 tbsp All purpose seasoning
  • 1 Chicken stock cube
  • 1 Pinch of nutmeg
  • Salt & pepper
  • 150 ml Pineapple juice
Jerk chicken thighs
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1.Into a blender goes the white onion, ginger, garlic, bay leaves, thyme, spring onions, corinander, scotch bonnet, lime, water and red pepper and give it a good blitz.

2.Now add the tomato purée, honey, brown sugar, dry thyme, ginger powder, cinnamon, mild curry powder, all purpose seasoning, chicken stock cube and nutmeg and blend again, then add the pineapple juice and cook through for half an hour, once cooled cover your chicken thighs in it and make sure all the thighs are covered in it, then cover and leave to marinate in the fridge for a few hours.

3.I cooked mine on the bbq until internal temp was 74℃

Jerk chicken thighs Jerk chicken thighs
Jerk chicken thighs
favorite
print
rate
Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 8 Chicken thighs
  • ½ White onion
  • Thumb sized peeled ginger
  • 3 Cloves of garlic
  • 2 Bay leaves
  • Bunch of fresh time
  • 4 Spring onions
  • Bunch of fresh coriander
  • 2 Scotch bonnets
  • Juice of one lime
  • Splash of water
  • ½ Red pepper
  • 1 tbsp Tomato purée
  • 1 tsp Honey
  • 2 tbsps Brown sugar
  • 1 tbsp Dry thyme
  • 1 tbsp Ginger powder
  • 1 tbsp Cinnamon
  • 1 tbsp Mild curry powder
  • 1 tbsp All purpose seasoning
  • 1 Chicken stock cube
  • 1 Pinch of nutmeg
  • Salt & pepper
  • 150 ml Pineapple juice

1.Into a blender goes the white onion, ginger, garlic, bay leaves, thyme, spring onions, corinander, scotch bonnet, lime, water and red pepper and give it a good blitz.

2.Now add the tomato purée, honey, brown sugar, dry thyme, ginger powder, cinnamon, mild curry powder, all purpose seasoning, chicken stock cube and nutmeg and blend again, then add the pineapple juice and cook through for half an hour, once cooled cover your chicken thighs in it and make sure all the thighs are covered in it, then cover and leave to marinate in the fridge for a few hours.

3.I cooked mine on the bbq until internal temp was 74℃