Caribbean · Main

Baked Chicken Thigh with jerk and allspice

The kind of Caribbean plate you make on repeat. jerk and allspice, a proper bake, and a finish of fresh herbs.

5.0 from 40 cooks

Prep15 min

Cook50 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the jerk and allspice elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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