Quantity of Waitrose Jerk Spiced Chicken Thigh Fillets in trolley 0
- Suitable for freezing
- Waitrose own label
Per Portion/PER THIGH FILLET
INGREDIENTS: chicken thigh fillet (91%), lime juice, garlic purée, sunflower oil, honey, tomato purée, red chilli purée, allspice, paprika, white sugar, potato starch, coriander, salt, lime zest, ginger powder, ginger purée, cinnamon, cornflour, dried onion, cayenne pepper, brown sugar, dried garlic, dried red chilli, black pepper, onion purée, cumin, red chilli, parsley, clove, garlic powder, nutmeg, dried green pepper, thyme, stabiliser (guar gum), paprika extract, coriander extract.
Typical values as prepared. Contains 4 Servings
|Typical values||PER 100g||PER THIGH FILLET|
|Of which Saturates||2.3g||1.6 g|
|Of which Sugars||1.7g||1.2 g|
- Waitrose Limited
- Warning: Filleting removes all major bones: small bones may remain
- This product contains Additives
Take extra care when barbecuing. Cook first and finish on the barbecue.
Preheat oven. Remove all packaging. Place the chicken on a baking tray. Cook in the centre of the oven until the juices run clear and there is no pink meat. (Time 20 mins, Oven: 200°C, Fan: 180°C, Gas: Gas Mark 6)
|Label||Paper & card|
|film||Plastic - PET (Polyethylene Terephthalate)|
|wrap||Plastic - LDPE (Low Density Polyethylene)|
|tray||Plastic - PET (Polyethylene Terephthalate)|
|case||Plastic - PP (Polypropylene)|
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
If you require specific advice on any Waitrose branded product, please contact our Customer Care Team. For all other products, please contact the manufacturer.
This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.