Nutrient Estimated Value
Energy ~70–90 kcal
Fat ~0.5–1 g
- Saturates ~0.1 g
Carbohydrates ~15–18 g
- Sugars ~7–9 g
Protein ~1–2 g
Salt ~2.5–4 g
Fibre ~2–3 g

Oven cook preparation:

Remove chicken from marinade (reserve excess marinade for basting)
Allow chicken to come to room temperature for 15-20 minutes
Preheat oven to 190°C (170°C fan) / Gas Mark 5
Line a baking tray with foil and lightly grease it to prevent sticking
Cooking Method:

Place chicken thighs skin-side up on the prepared tray, leaving space between pieces
Initial cook: 30 minutes at 190°C to prevent marinade burning
Baste with reserved marinade halfway through cooking
Increase the temperature to 210°C for the final 10-15 minutes to caramelise and crisp
Total cooking time: 40-45 minutes until internal temperature reaches 75°C
Key Tips for Wet Marinade:
-Start at a lower temperature to prevent sugars in the marinade from burning.
-Baste once during cooking for extra flavour.
-If the marinade starts to darken too quickly, cover loosely with foil.
-Final high heat creates the perfect caramelised jerk crust.

Serving:
Rest for 5 minutes before serving
Drizzle with any pan juices
Serve with rice and peas, festival bread, or grilled plantain.

Food Safety:
Ensure internal temperature reaches 75°C
Juices should run clear when pierced at the thickest part
Never reuse marinade that has touched raw chicken.

Keep refrigerated at 0–4ºC. Suitable for home freezing. If freezing, do so on the day of delivery and use within 3 months. Once defrosted, do not refreeze. Consume within 24 hours of defrosting and by the use-by date.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR