Caribbean Jerk Chicken Wedges


2.5kg McCain Our Chef Solutions Wedges– frozen

50ml Vegetable Oil

30g Jerk Seasoning Spice Mix

2.5 kg Boneless Skinless Chicken Thighs

50g Jerk Seasoning Spice Mix


2 litres Water

200g Reduced Salt Gravy Granules

8 Spring Onions

200g Red Peppers

250g Yellow Peppers


Sliced Chillies

Chopped Spring Onions

Bunch of Fresh Coriander

  1. Open McCain Simply Wedges bag and add the Jerk seasoning and oil onto the potatoes, mix in bag until evenly coated.
  2. Season chicken thighs and cook in the oven at 180°C/350°F/ Gas Mark 5 until core temperature exceeds 75°C.
  3. Whilst the chicken is cooking add the seasoned wedges and cook as per on pack instruction.
  4. Make the gravy by frying off the peppers and spring onions in a little oil, add the water and thicken with gravy granules as per on pack instruction.
  5. When the chicken is cooked, shred into slices and add to the gravy.
  6. Top the cooked wedges with chicken and gravy and finish with fresh sliced chillies and spring onions.
  7. Finish with chopped fresh coriander.

Top Tip

Serve with a dollop of cooling Mango Mayonnaise

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