Jerk chicken on an oven tray

Jerk chicken with rice & peas

  • 1
  • 2
  • 3
  • 4
  • 5
(74 ratings)

Prep: 25 mins Cook: 45 mins Plus overnight marinating

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 12 chicken thighs, bone in
  • 1 lime, halved
    Lime

    Lime

    ly-m

    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
    Ginger

    Ginger

    jin-jer

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

  • 3 garlic cloves
  • ½ a small onion
    Onion

    Onion

    un-yun

    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

    Thyme

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

  • juice 1 lime
    Lime

    Lime

    ly-m

    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 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

    Thyme

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

  • 2 garlic cloves, finely chopped
  • 1 tsp ground allspice
  • 2 x 410g cans kidney beans, drained
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

Method

  1. To make the jerk marinade, combine 1 big bunch roughly chopped spring onions, a roughly chopped thumb-sized piece ginger, 3 garlic cloves, ½ small onion, 3 scotch bonnet chillies, deseeded if you like, ½ tsp dried thyme or 1 tbsp thyme leaves, juice of 1 lime, 2 tbsp soy sauce, 2 tbsp vegetable oil, 3 tbsp brown sugar, 1 tbsp ground allspice in a food processor along with 1 tsp salt, and blend to a purée.

  2. 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.

  3. 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.

  4. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

  5. Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

  6. 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.

  7. 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. 

  8. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with 1 halved lime and cook for 45 mins until tender and cooked through.

  9. While the chicken is cooking, prepare the rice & peas. Rinse 200g basmati rice in plenty of cold water, then tip it into a large saucepan.

  10. Add 400g can coconut milk, 1 bunch sliced spring onions, 2 large thyme sprigs, 2 finely chopped garlic cloves and 1 tsp ground allspice.

  11. 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.

  12. Add two 410g cans drained kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.

  13. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mantissa
16th Apr, 2013
4.05
Loved it. The only slight disappointment was the rice which was slightly wet. The flavours in the rice were fantastic though. I used 1 whole scotch bonnet pepper and one deseeded scotch bonnet and I love spice. That was just right for me.
ccusworth's picture
ccusworth
23rd Mar, 2013
5.05
Really yummy and the coconut rice really complements the chicken! Yum!
woowoo43
21st Mar, 2013
Made this yesterday and it went down a treat. I used chicken breasts though, as I'm not a fan of thigh meat. I probably had too much meat though as there wasn't any sauce left at the end of the cooking. Also, I will omit the allspice from the rice next time, as it overpowered the coconut, which we couldn't taste at all. This is a great recipe though - I will definitely cook again.
swigmore
20th Mar, 2013
5.05
Gorgeous, once the marinade was done it was so simple!
dishymummy
13th Mar, 2013
4.05
I followed the recipe and stupidly used three scotch bonnet chillies along with the seeds. It more or less ruined the meal as our mouths were on fire! I thought the recipe was very authentic though and will definitely make again with less chillies! I wasn't overly impressed with how the rice turned out - it was a bit of a mush which I put down to the basmati rice - will try using long grain rice next time.
bashista1968
10th Feb, 2013
I made this last night as per the recipe, except that I used 6 bird eye chillis rather than the scotch bonnets. I ate a spoonful of marinade before cooking and it was seriously hot. I used a free range chicken in quarters, served with new potato wedges and rocket salad instead of the rice and peas. Great recipe and will do again on the barbeque if it ever stops raining!
lawnor
3rd Feb, 2013
4.05
Was damn tasty but way too hot for me. I want to make this again soon, but I'll remove the seeds from the chilies next time. Everyone loved it though, even if we couldn't feel our mothes for a few hours! I froze a portion and it cooked from frozen fine in the microwave.
gjayanikasa
29th Jan, 2013
5.05
P.S. Husband and I only used half the number of chicken thighs (i.e. 6), but we kept all the other amounts for the jerk marinade as if we were doing 12 thighs. The flavour was amazing, and we got a bit of extra sauce/gravy at the end to pour over the chicken and rice.
gjayanikasa
29th Jan, 2013
5.05
This recipe is absolutely outstanding! I must admit, when I first read the ingredients for the rice and peas I wasn't sure they'd all go together, but the both the chicken and rice and peas were truly fantastic. Do try it. I'm now planning on making John Torode's Jamaican Goat Curry.
ebsnare
27th Jan, 2013
5.05
I only made the chicken from the recipe but I thought it was delicious. After I made the marinade, I foolishly tried a bit of it - and it is CRAZY spicy! But once it's on the chicken and baked, it's really tasty and much milder. My one tip is in order to get the skin nice and crispy, scrape off any marinade where it's really thick before you bake it, and turn the temperature up for the last 10 minutes. This makes it a lot nicer! It also goes well with a yoghurt and mint/lime dressing if you have it with salad.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.