Skip to content

EOFY Clearance up to 50% OFF...while stocks last


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





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


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



  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


  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

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.