Jerk Chicken


  • 8-10 chicken thighs 
  • 2 cups coconut milk
  • 2 tablespoons maple syrup
  • 2 teaspoons fresh thyme
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, peeled and grated or 1/2 tsp ground ginger
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon  nutmeg
  • 1/4 teaspoon cayenne 
  • 2 teaspoons sel gris salt



    Combine all ingredients (except chicken) in your mixing bowl and whisk until combined, set aside.

    Pat chicken dry and place in large be Save container.  Pour 1/2 of the marinade over the chicken and seal your container.  Marinate anywhere from 30 minutes – 24 hours.  The longer you marinate, the more intense the flavors but it’s delicious even with a short marination time.  

    Preheat oven to 400 degrees.  Place grande round mold & medium round mold (or similar) on your perforated baking sheet.  Unseal be Save and place chicken pieces in your flexipans.  Bake at 400 degrees for 40 minutes (if using boneless skinless chicken) or 1 hour (if using chicken pieces with bone and skin).  Add additional marinade to chicken when cooking as needed. You can also reserve some of the marinade for your rice or cauliflower rice.  


    Serve with rice or cauliflower rice and mango salsa.


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