Serves 4 (or 2 very hungry people) / Difficulty – medium / 10 minutes prep and 45 minutes cooking time.
I cook these jerk chicken thighs on the BBQ during the summer or in the oven when the weather won’t allow it.
800g chicken thighs
For the marinade
1 medium onion, cubed
1 hot pepper
3 tablespoons soy sauce
1 tablespoon oil
1 tablespoon cider vinegar
2 teaspoons chopped thyme
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon ground Jamaican Pimento or allspice ground
1 teaspoon ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
dash hot pepper sauce
- Add all the marinade ingredients and whizz up until everything is smooth.
- Cover the chicken thighs in the marinade and leave in the refrigerator for 4 hours minimum but preferably over night.
- Bake in a hot oven 220c for 45 minutes turning once half way
Serve with rice and peas, some Caribbean fried dumplings with some more hot pepper sauce on the side.