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Jerk chicken with coconut rice recipe

Jerk chicken with coconut rice recipe

31 ratings

Treat your guests to a taste of the Caribbean with our spicy jerk chicken recipe. This vibrant barbecue chicken dish is singing with flavour and tastes incredible served with a side of aromatic coconut rice. See method

  • Serves 6
  • 25 mins to prepare and 1 hr to cook
  • 780 calories / serving


  • 1 large chicken
  • 2 tbsp jerk seasoning
  • 6 tbsp tomato ketchup
  • 3 tbsp dark soy sauce
  • 3 tbsp malt vinegar
  • 1 tbsp dark brown sugar

For the rice

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 x 400ml tin reduced-fat coconut milk
  • 300ml chicken stock
  • 1 x 400g tin black eyed beans or black beans, rinsed and drained
  • 2 sprigs thyme
  • 300g (10oz) basmati rice, rinsed and drained
  • 100g frozen peas
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    39g 56%
  • Saturates

    14g 69%
  • Sugars

    11g 12%
  • Salt

    2.3g 39%

of the reference intake
Carbohydrate 62.3g Protein 47.2g Fibre 6.2g


  1. First, joint the chicken. Cut the bird in half along the backbone, and then open it out, like a book, skin-side down. Cut through the breastbone so you have 2 pieces. Turn the pieces over, stretch out the leg and cut the leg from the breast. You should now have 4 pieces of chicken.
  2. Place the leg portions skin-side down and cut in half to separate the drumsticks. Cut the breast portions into 2 equal pieces, so you have 8 pieces of chicken.
  3. In a bowl, combine the jerk seasoning, ketchup, soy sauce, vinegar and sugar. Add the chicken pieces and turn to thoroughly coat in the marinade. Cover and chill for 4 hours or overnight.
  4. If cooking in the oven, preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken pieces in a foil-lined roasting tin and cook for 45 minutes, turning halfway, or until completely cooked through with no pink showing.
  5. Alternatively, cook the chicken on a preheated barbecue for about 30-45 minutes over a medium heat, turning every so often until completely cooked through with no pink showing. (If the chicken pieces colour too quickly, move to a cooler part of the barbecue.)
  6. Meanwhile, make the rice. Heat the oil in a large, shallow-sided pan with a lid. Gently fry the onion and garlic for 3-4 minutes, until softened.
  7. Add the coconut milk, 200ml of the stock, the beans and the thyme. Bring to the boil then reduce the heat, cover and simmer for 15 minutes, or until the rice is tender and almost no liquid remains. (You can add a little more stock if necessary.)
  8. Stir the peas into the rice and set aside for 10 minutes with the lid on. Fluff up the rice with a fork and serve with the chicken.

See more Caribbean recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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