Heat and cool
Bold, vibrant, and full of character, our Jerk Chicken brings authentic island-inspired flavour to every bite.
Ready in minutes
Tender, juicy chicken thighs marinated in a traditional Caribbean spice blend, delivering bold flavour and a signature kick of heat.
COOKING INSTRUCTIONS
Fully cooked, keep refrigerated.
- Gently MASSAGE pouch for 5 seconds to separate chicken.
- Cover the air fryer tray with foil. Open chicken pouch and place contents into air fryer tray. Open pouch of Jerk sauce and coat the chicken.
- Set the temperature to 390°F and air fry on the AIR FRY setting for 10–12 minutes, flipping the chicken pieces halfway through.
- Remove chicken from air fryer and transfer to a serving dish. Serve.
- Pre-heat oven to 375°F.
- Gently MASSAGE pouch for 5 seconds to separate chicken.
- Open pouch and place contents into an oven-proof dish. Open pouch of Jerk Sauce and coat chicken.
- Heat for 8 -10 minutes, flipping the chicken pieces halfway through.
- Carefully remove from oven and transfer to a serving dish. Serve.
- Gently MASSAGE pouch for 5 seconds to separate chicken.
- Remove chicken from the pouch and pour into a microwaveable bowl. Open pouch of Jerk Sauce and coat chicken.
- Cover and heat on HIGH for 4-5 minutes. Serve.
ingredients
INGREDIENTS
Seasoned chicken (chicken thigh, water, seasoning [spices, sugars {corn maltodextrin, glucose solids}, dehydrated garlic, yeast extract, citric acid, natural flavour, paprika extractives, high oleic sunflower oil, beet red], modified vinegar, salt, natural flavour, vegetable oil), Sauce (soybean oil, water, vinegar, garlic, yogurt powder [milk ingredients, lactic acid, citric acid, bacterial culture], frozen egg yolk, salt, concentrated lemon juice, lemon peel, lactic acid, sugar, xanthan gum, dehydrated garlic, potassium sorbate, sodium benzoate, calcium disodium EDTA).
Chef Tips
Get ready to get sticky, people. These tangy, saucy ribs will have everyone reaching for more.
Tasty flavours
WHY NOT TRY
We apply carefully crafted spice combinations, then place each rib by hand on cooking racks.
We stage our cooking process to keep the meat moist so it can absorb the slow smoke from natural hardwoods. This infuses the meat with an aromatic, delicate flavor and ensures fall-off-the bone tenderness.