Jerk Chicken with gravy

You’ll want to make this time and time again



Prep time

30 minutes

Cook time

1 hour

This Caribbean classic is bursting with flavour and uses a brilliant mix of fresh ingredients!


1kg chicken thighs, bone in
For the marinade:
100g  spring onions, sliced
1 thumb sized piece ginger, peeled and grated
3 scotch bonnets
5 garlic cloves, crushed 
handful fresh thyme leaves
2 lemons, juice
1 brown onion, diced
2 tbsps vegetable oil
6 tbsps muscovado sugar
1 tsp ground allspice  
1 tsp ground nutmeg
3 tsps


for the gravy:
700ml chicken stock
2 tbsps muscovado sugar
2 tbsps plain white flour
2 tbsps tomato ketchup


1. Add all the marinade ingredients to a blender and blitz until the the mixture has an even consistency. Remove 3 tbsps worth and place in a small container in the fridge.

2. Place the chicken things in a large mixing bowl then coat them with the remaining marinade. Cover the bowl with cling film and leave in the fridge for 1 hour.

3. Pre-heat the oven to 200oC. Arranged the chicken in an oven tray, cover with tin foil then cook for 25 minutes.

4. Prepare the gravy while the chicken cooks. Add the chicken stock to a large pan over a medium heat then mix in the spare marinade that was let in the fridge, muscovado sugar and tomato ketchup.

5. Sieve the flour into a small container, gradually adding water until the flour has dissolved. Add this to the gravy and stir, ensuring no clumps appear. Keep the gravy warm on a low heat. 6. Remove the tin foil from the chicken after it has had 30 minutes in the oven. Cook for a further 15 minutes or until the juices run clear, then serve with the gravy.

Chef’s tips

Scotch bonnet chillies give this dish its signature flavour but use a milder variety if you’re averse to heat. Vegan switch – apply the marinade to a cauliflower and roast instead. Use vegan-friendly vegetable stock in the gravy!


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