Jerk chicken on an oven tray

Jerk chicken with rice & peas

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(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
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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.

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Comments, questions and tips

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gregbrown54
7th Sep, 2012
The peas should be cooked first and then the rice added afterwards to the same water, giving the rice the flavour from the peas. it should be a little pink Aly D. Heat can be adjusted by removing some of the seeds from the peppers... Also allspice refers to Pimento berries... You can usually find these in ethnic sections of the supermarket...
annamoles
6th Sep, 2012
5.05
Superb! Really lovely with a spicy kick that everyone in my house enjoyed! I think the amounts stated in the marinade are perfect. I used whole legs (thighs and drumsticks separated) which worked just the same (I think the skin and cooking on the bone add fantastic flavour) and I used 400g of dried kidney beans (soaked overnight and cooked in advance- more hassle but it's what I had).
OvO
4th Sep, 2012
4.05
Used chicken breasts as I had them in, just adjusted the cooking time a little. Used normal strength chillies as usually can't eat scotch bonnet ones but next time I definitely will - it was tasty but did need a bit of extra chilli kick.
alisondavey
1st Sep, 2012
5.05
I made this recipe using chicken breasts as I didn't have the thighs and it still worked really well. I only had one scotch bonnet chili but it was spicy enough just with that and I really love spicy food! It was delicious, and I didn't need to adjust the flavour balance of the paste. My husband and 14 year old son really loved it. Make sure you rinse the kidney beans really well, or they colour the rice pink!!

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