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FIERY ISLAND STYLE CHICKEN

This Jamaican style chicken recipe is inspired by the fruity lingering heat of the Scotch Bonnet pepper, the native chilli of the Caribbean, it has an equally delicious fiery pickle accompaniment. We used Walkerswood Hot Jamaican Scotch Bonnet Pepper Sauce but an earthy habanero sauce would also work as well.

See below for more hot sauce recommendations

Prep Time

Cook Time - Marinating Time

20 Minutes - 3 Hours to Overnight

Serves

2

Ingredients

CHICKEN

1 tsp thyme, chopped

½ tsp all spice, ground

1 clove garlic, minced

2 tbs coconut oil

½ tsp black pepper

½ tsp salt

zest of one lime

3 tbs hot sauce

2 chicken supremes

PICKLES

1 carrot, julienned

1/2 red capsicum, sliced

½ red onion, slices

1 tsp hot sauce

5 All spice berries, whole

3 sprigs thyme, whole

¼ cup red wine vinegar

2 tbs sugar

METHOD

Chicken

  1. Mix all ingredients, excluding chicken, in a bowl.
  2. Coat chicken all over and marinate in the fridge for 3 hours (preferbaly overnight)
  3. Air fry at 180°C for approx 15 minutes skin up OR roast in 190°C oven for 20 minutes

Pickles

  1. Saute onion, capsicum and carrot lightly until softening.
  2. Add remaining ingredients, bring to boil for 1 minute.

Serve chicken and pickles with rice or coconut rice and beans. Garnish with shallot or thyme

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