Caribbean Jerk - Thighs // Wings

Fiery pepper, scotch bonnet chilli, Jamaican herbs and spices…...the combination packs a powerful punch to the tastebuds! Beautifully tender chicken underneath a powerful, spicy coating of jerk marinade. Wallop!

OUTDOOR COOKING - Laid over a charcoal BBQ, turning often for approximately 15 minutes. Wings for 20 minutes.

INDOOR COOKING - Stage 1: On a very hot griddle pan to sear both sides, turning once. Stage 2: In the oven or an Air Fryer at 180°c for 10 minutes (thighs) or 20 minutes (wings).

KELL'S CHEFY TIP - My preference is to grill the jerk chicken first, then bake at 160°c for 20 minutes. This will produce the colour and fiery characteristic of jerk chicken.

ALLERGENS - None

RECIPE ORIGIN - Caribbean

SERVES - 4

CHILLI HEAT FACTOR - 🌶️🌶️🌶️

WEIGHT - Thighs: 800g, Wings: 800g