Jerk chicken with rice & peas

Jerk chicken with rice & peas

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(47 ratings)

Prep: 25 mins Cook: 45 mins Plus overnight marinating


Serves 6
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy and served with coconut basmati

Nutrition and extra info

Nutrition: per serving

  • kcal757
  • fat43g
  • saturates18g
  • carbs48g
  • sugars14g
  • fibre6g
  • protein38g
  • salt2.6g
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  • 12 chicken thigh, bone in
  • 1 lime, halved



    The same shape, but smaller than…

  • hot sauce, to serve (optional)

For the jerk marinade

  • 1 big bunch spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • thumb-sized piece ginger, roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic clove
  • ½ a small onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 scotch bonnet chillies, deseeded if you want less heat
  • ½ tsp dried thyme, or 1 tbsp thyme leaves


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • juice 1 lime



    The same shape, but smaller than…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp vegetable oil
  • 3 tbsp brown sugar
  • 1 tbsp ground allspice

For the rice & peas

  • 200g basmati rice
  • 400g can coconut milk
  • 1 bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 large thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 garlic clove, finely chopped
  • 1 tsp ground allspice
  • 2 x 410g cans kidney beans, drained


  1. To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

  2. Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

  3. Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

  4. If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.

  5. While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.

  6. Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

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Comments (55)

goblin604000's picture

Was amazing!! Used a substitute to the allspice, but the flavours still flowed. Was the best Jerk Chicken I have ever had.

Soulpanda's picture

beer-can. very tasty marinade! i used 3 bonnets, for my taste not hot enough, and recommend frying the chicken off before oven. thanks john

Lady Pen's picture

OMG!! Amazing...Best Jerk Chicken ever. Only used half the amount of scotch bonnet pepper just enough heat, my children love it. will be making again!

abby2311's picture

Delicious recipe! I used chicken breasts as I prefer them but it was still very tasty. I used three chillies and it was the spiciness was perfect. Highly recommend this recipe!

michelle_30's picture

Forgot to rate!

michelle_30's picture

Made this saturday.... Absolutely lush!! I used 1 1/2 seeded & unseeded scotch bonnet and that was enough heat for me and i like it spicy!! Used a pack of chicken drumsticks instead of thighs. For the rice i always use long grain not basmati, 50g of creamed coconut, half onion and i dont add allspice. Usually i like 'dry jerk' but this was really good and the marinade provided a bit if sauce. Served also with festivals! Yum! My friend couldn't believe how tasty it wa and asked for the reciepe!

ngoldstraw's picture

I made this yesterday and oh my it was amazing, Im not the best in the kitchen but this was so easy to follow and it turned out perfect well impressed!

justineburton's picture

Thought it would be hard as ingredients list is quite long but it was incredibly quick and easy! Remember to plan ahead though I didn't realise you needed the chicken to marinade over night but an afternoon seemed ok nonetheless! Great for a Friday night in, will make again!

tagatone's picture

I've made this jerk chicken rice and peas several times now and it's fantastic. I use chicken legs, 3 chillies with seeds. I used 3 scotch bonnets once, fine for me my husband couldn't eat and my ate all his with tears streaming down his face!!

Andrea 853's picture

I have made the chicken many times now with both thigh and breast meat and it is terrific! I use three scotch bonnet chillies with the seeds left in, and it has just the right amount of heat. I serve it with a green salad and have taken it to work for lunch too. I usually make a big batch then divide it into portions and into freezer bags the next day. I haven't tried the rice & beans yet, not a fan of kidney beans, might try it with a smaller bean like aduki or black eyed beans that have softer skins.

KingOfTheLilies's picture

I have used both aduki and kidney beans in this recipe, and I'd say the aduki are a great substitute. Black beans are what you would normally find in rice & peas in Jamaica, and I can confirm they are really good too.

Tinny29's picture

Gorgeous tasting chicken. So nice making the paste from scratch. I served with plain rice and a jerk vegetable curry.

mumplus1's picture

Followed recipe apart from i used one scotch bonnett...and it was very spicy...3 imo would have been way too hot....
But yummy....ill defo do again

Mr Spicy's picture

After tasting the amazing jerk chicken at the Sheffield farmers' market I was determined to give this a go to see if it compared to what the Jamaican ladies cook up.
It's much drier than the jerk stew from the market but no less flavoursome. I stuck to the recipe for my first attempt and de-seeded the scotch bonnets; my girlfriend doesn't do spicy so just the smell was making her eyes itch but I'll refrain from de-seeding the chillies next time for some real kick.

WelshMattSmith's picture

Just made this, was very tasty. Next time I would make more marinade for people who prefer a sauce with their meat.

daridaxmum's picture

My late mother in law was Jamacian and she taught me to cook West Indian food and she always used Black Eyed Peas in her rice and peas. You can either use dried Black Eye peas just soak them over night with a Spring Onion (Scallion) and they will swell up, then take half a block of Coconut Cream and let it gently melt in the water with the peas before adding the Basmati rice.
Or you can buy tins of Black Eyed Peas in the supermarket, just drain the peas and add to the rice with half a tin of Coconut Milk and mix well making sure the peas are well distributed in the rice, add enough water to cook the rice, simmer gently until the water is absorbed and the rice cooked and fluffy.
The Black Eyed Peas should be soft and add a nice soft texture to the rice.

Lisa Stacey's picture

Great recipe, even the rice, worth the effort

Happy feet's picture

Loved the chicken. Having read the reviews I decided to swap the rice for potato wedges and a slaw. I used two scotch bonnets, without seeds, but next time I make this I would use 3 chillies. Would highly recommend this dish.

barryfloyd's picture

This is brilliant. Just the right amount of heat and, despite the long list of ingredients, is really easy to shop for and prepare. You will need a food processor of some description, I think, but the result is gorgeous. Will definitely make this again.

sankm28's picture

This recipe is so easily adaptable. I tend to use the most of the ingredients and then pop in a couple tbsps of ready-made jerk seasoning. Tastes fantastic everytime! Soy sauce is a great addition. I also make it in the slow cooker and whack in a few extra veg to bulk the recipe out some more. It's a regular!


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Tips (2)

lb02252's picture

Use less of the allspice. This was really flavoursome, but we found the allspice overpowering!

Pynner's picture

Great recipe - but too much liquid for the rice, should have known better. I would suggest cutting down the water to 150ml you can always add a little more if needed.