Jerk chicken thighs recipe

11 ratings Rate
  • Serves 4
  • 50 mins
  • 844 calories / serving
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A fantastic Caribbean inspired dish that's packed with exotic and spicy flavours all served on a bed of rice and peas.

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Place all the jerk seasoning ingredients (except the chicken) into a small blender and blend until smooth. Place the chicken thighs into a large ovenproof dish, pour over the marinade, spread the sauce all over the chicken, cover and leave to marinate in the fridge for 2 hours or overnight if possible. Then place the chicken into the preheated oven, drizzle with a little oil and bake for 30-35 minutes (basting occasionally) or until golden brown all over and cooked through with no pink showing.
  3. While the chicken is cooking, make the pineapple salsa. Place the chopped pineapple, chilli and lime juice into a small bowl and mix together. Set aside.
  4. For the rice and peas, rinse the rice in a sieve until the water runs clear. Drain the kidney beans through a sieve over a large pan so you can collect the kidney bean water. Set the beans aside for now.
  5. Add the coconut milk, spring onions, thyme and good pinch of salt and bring to the boil. Add the rice, bring to the boil again and then simmer for 8 minutes. Add the drained kidney beans and cook for another 2-3 minutes or until the rice and beans are tender. Drain and serve straight away with two pieces of chicken per person and a good dollop of pineapple salsa.

See more Caribbean recipes 

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  • Ingredients

  • For the chicken

  • 1 scotch bonnet chillis, (seeds removed if you don’t like it hot)
  • 3 tbsp soft brown sugar
  • 3 sprigs fresh thyme, leaves picked
  • 1 thumb sized piece fresh ginger, roughly chopped
  • 3 spring onions, green part only (use the white part for the rice n peas)
  • 100ml cider or white wine vinegar
  • 2 tsp ground allspice
  • 8 free-range skin-on chicken thighs
  • For the rice n peas

  • 200g basmati rice
  • 2 x 400g kidney beans
  • 400ml coconut milk
  • 3 spring onions
  • For the pineapple salsa

  • ½ long red chilli, deseeded, finely chopped
  • 200g fresh pineapple, diced
  • squeeze fresh lime juice
  • lime wedges to serve
  • Energy 3545kj 844kcal 42%
  • Fat 37g 53%
  • Saturates 13g 66%
  • Sugars 25g 28%
  • Salt 2g 33%

of the reference intake
Carbohydrate 84.1g Protein 48.5g Fibre 11.9g


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