Caribbean Style Jerk Chicken Thighs
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Caribbean Style Jerk Chicken Thighs

Caribbean Style Jerk Chicken Thighs

with Honey Lime Wedges and Tangy Slaw

Our Caribbean Style Jerk Chicken Thighs are a crowd pleaser and are sure to be a new family favourite. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, sweetness, spice and heat deliciously collide together.

Allergens:
Mustard
•Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

4 unit(s)

British Chicken Thighs

1 sachet(s)

Caribbean Style Jerk

(Contains Mustard)

40 grams

Mango Chutney

1 unit(s)

Lime

32 grams

Mayonnaise

(Contains Egg, Mustard)

120 grams

Coleslaw Mix

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

2 tbsp

Honey

2 tbsp

Olive Oil for the Dressing

1 tsp

Sugar

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Nutritional information

Energy (kJ)3579 kJ
Energy (kcal)855 kcal
Fat43.2 g
of which saturates9.8 g
Carbohydrate75 g
of which sugars30.3 g
Dietary Fiber7.7 g
Protein47.8 g
Salt1.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Large Bowl
•Zester
•Small Bowl
•Medium Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. 

2

While the wedges cook, pop the chicken thighs in a large bowl along with the Caribbean style jerk and the olive oil for the marinade (see pantry for amount). 

Season with salt and pepper and mix well to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Lay the chicken thighs flat onto a lined baking tray. Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the chicken has 5 mins remaining, drizzle over the mango chutney and return to the oven for the remaining cook time. 

4

Meanwhile, zest and cut the lime into wedges. 

In a small bowl, combine the lime zest, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.

When the wedges have 5 mins remaining, spoon over the honey lime dressing and toss to combine. Return the wedges to the oven for the remaining cook time.

5

While everything cooks, in a medium bowl, combine the mayo, a squeeze of lime juice from a lime wedge and the sugar (see pantry for amount).

Add the coleslaw mix to the bowl of zesty mayo and stir to combine. Season with salt and pepper. Taste and add more salt, pepper or lime juice if needed.

Just before everything's ready, mix the rocket into the slaw.

6

Share the Caribbean style jerk chicken thighs between your plates. Spoon over any remaining glaze from the tray.

Serve the honey lime wedges, tangy slaw and any remaining lime wedges alongside.

Enjoy!