Jerk Chicken

Course Main Course


  • 8-10 chicken thighs
  • 2 cups coconut milk
  • 2 tbsp maple syrup
  • 2 tsp fresh thyme
  • 2 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, peeled & grated (or 1/2 tsp ground ginger)
  • 1/2 tsp sweet paprika
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne
  • 2 tsp 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°F 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.