Pastured Raised Texas Chicken Thighs, Watermelon, Mint, Thai Basil, Serrano Lime Hot Honey, Cajun Remoulade Sauce (Dill Pickles, Avocado Mayo, Lemon Juice, Capers, Dijon Mustard, Worcestershire, Black Pepper, Tomato Paste, Fish Sauce, Dill), Cabbage Slaw

Contains: Fish & Eggs

Jamaican Jerk Chicken
with Dijonnaise Slaw, Watermelon Salad & Hot Honey

Jerk chicken is one of the most iconic dishes from Jamaica, rooted in the traditions of the Maroons—communities of escaped enslaved Africans who adapted West African cooking techniques using local ingredients. The term “jerk” refers to both the seasoning and the method: meat is coated in a bold blend of spices like allspice, thyme, garlic, and Scotch bonnet peppers, then traditionally slow-cooked over pimento wood for a deep, smoky flavor. What began as a practical way to preserve and cook meat evolved into a defining style of Jamaican cuisine, known today for its balance of heat, spice, and subtle sweetness, often paired with fresh, cooling sides to round out the dish.

2 SERVINGS | PREP TIME: 5 minutes | TOTAL TIME: 15 minutes
Allergens: Egg


IN THE BOX


Jerk Seasoned Pastured-Raised Chicken Thighs
Fresh Cut Watermelon
Serrano-Lime Hot Honey
Dijonnaise Slaw
Fresh Mint
House-made Tajin Chili


NEED AT HOME
Lime (Optional)
Salt & Pepper

1. COOK JERK CHICKEN
Remove chicken from packaging and season lightly with salt and pepper.
Heat a sauté pan over medium heat with a drizzle of oil. Place chicken skin-side down and cook 2–3 minutes until browned and crisp.
Flip and cook for another 2–3 minutes until cooked through. Remove and rest 5 minutes.

2. PREPARE WATERMELON SALAD
Roughly chop the mint.
In a bowl, toss the watermelon with serrano-lime hot honey and chopped fresh herbs, and set aside.

4. PLATE AND SERVE
Sprinkle the watermelon with Tajín chili to taste. Divide chicken between plates and serve with dijonnaise slaw and watermelon salad on the side.

Farmhouse Kitchen Explore >