Caribbean Chicken Thigh & Fries
with Charred Corn Salsa & Sour Cream
- Milk
Take a trip to the Caribbean with our jerk spice rubbed chicken thigh. They get their island flavour from a mild, aromatic spice blend and some time to bake in the oven. Paired with fries and a charred corn salsa, this is a feast for the senses! *Keep an eye out...Due to recent sourcing challenges, we’ve replaced chicken drumsticks with chicken thigh, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
chicken thigh
2
potato
1 tin
sweetcorn
2 bunch
spring onion
1
tomato
1 bag
baby spinach leaves
1 packet
sour cream
(Contains: Milk; )
3
garlic
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
½ tbs
honey
¼ tsp
salt
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a medium bowl, combine garlic, mild Caribbean jerk seasoning, honey, salt, white wine vinegar and a drizzle of olive oil. Add chicken thigh and turn to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook chicken until browned, 2 minutes each side. • Transfer chicken to a lined oven tray, then bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
TIP: The spice blend will char slightly, this adds flavour to the dish!
• While chicken is baking, cut potato into fries. • Place fries on a second lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.
• Drain sweetcorn. • Wash and dry the frying pan, then return to a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Thinly slice spring onion. Roughly chop tomato and baby spinach leaves. • Add spring onion, tomato, baby spinach and a drizzle of white wine vinegar and olive oil to charred corn. Season.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Divide Caribbean chicken thigh and fries between plates. • Spoon over any remaining glaze from baking dish. • Top with sour cream. Serve with corn salsa.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Caribbean jerk seasoning received mixed reviews; some loved the spice blend, while others found it overpowering.
- Ease of prep: Several customers noted the recipe was simple to prepare, though some found coating the chicken challenging.
- Suggestions: Consider reducing the amount of spice for milder tastes; microwave potatoes before chipping for fluffier fries.
- Portions: Some reviewers mentioned there weren't enough potatoes for a satisfying amount of chips.
- Sides: The charred corn salsa was a standout, with many praising its flavours and freshness.
