Caribbean · PANTRYHOP RECIPE
Jerk Chicken Thighs
60 minutes · 4 servings · omnivore
A straightforward home version of Jamaican jerk using a ready-made paste.
Ingredients
Check you have the quantities below.
- 2 lb / 900 g chicken thighs
- 3 tablespoons jerk seasoning paste
- 2 tablespoons lime juice
- 1 tablespoon oil
- 1/2 teaspoon salt
Let’s make it
- Mix jerk seasoning, lime juice, oil, and salt. Coat the chicken well and marinate 20 minutes.
- Heat oven to 425 F / 220 C or preheat a grill to medium-high.
- Cook chicken until charred in spots and the thickest part reaches 165 F / 74 C, about 25–35 minutes in the oven, turning once if grilling.
- Rest 5 minutes before serving.
Serve with plain rice or breadfruit and keep the spicy sauce separate for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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