This popular Jamaican dish features chicken marinated in a fiery scotch bonnet chilli sauce and smoked in a steel drum and until blackened and crispy We've toned down the heat in ours, but the flavours of allspice, thyme and garlic in the Jerk marinade are still deliciously bold when paired with the obligatory "rice and peas".

Cook our delicious Jerk Chicken in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Jerk Chicken. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Jerk Seasoning pot, a Jerk Paste pot and a Chicken Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Jerk Chicken in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Jerk Seasoning
  • Jerk Paste
  • Chicken Stock

Your shopping list:

chicken thigh fillets
Basmati rice
tin light coconut milk
tin red kidney beans
tinned sweetcorn(optional)
creme fraiche(optional)

Our 20 minute recipe

  • 1.

    Heat the oven to 200C/180C fan/gas 6 and boil 300ml water in the kettle. Put the chicken thighs in a big bowl and sprinkle the Jerk Seasoning all over. Mix well and then add in the Jerk Paste. Make sure the chicken becomes fully coated in the marinade mixture.

  • 2.

    Place the marinated chicken pieces on a baking tray with the lime wedges (if using) and cook in the oven for 20 mins. Meanwhile, start step 3.

  • 3.

    Heat a little oil in a large, lidded non-stick saucepan over medium-high heat and then add the onion and stir fry for 3 mins to soften. Add the rice and the Chicken Stock pot to the pan and stir well. Pour in the coconut milk, the drained kidney beans and 300ml boiling water to the pan and mix well. Bring to the boil, then cover with a lid, turn the heat down to low and simmer for 10-12 mins.

  • 4.

    When the chicken's cooked through and the rice has absorbed all of the water, fluff up the rice with a fork and serve portions of both with a quarter of a roasted lime to squeeze over everything. Serve some sweetcorn alongside and some creme fraiche, for those who might find it spicy (if having).


Jerk Chicken Reviews

BASED ON 9 reviews

Sarah - Jul 06, 2018

Needs some thyme in the rice - not as good as my mum's ( though that's a harsh comparison)

Victor - Jul 04, 2018

Really good, especially if stood in the fridge overnight to infuse the flavours. Rice a peas are better than the red kidney beans (personal taste)

Hayley - Jul 04, 2018

Loved everything about this dish. Very tasty, not too spicy with a lot of flavour.

Arnette - Jul 03, 2018

Rice is beautiful

Lauren - Jun 29, 2018

Yummy! Not as spicy as I was expecting...which was a relief for my man! Hahah

Joanne - Jun 27, 2018

Chicken was lovely, rice not so much x

Benjamin John - Jun 13, 2018

Not too hot for my 4 year old. Very crispy skin

Kate - Jun 07, 2018

Nice. Not a very strong 'jerk' flavour like I expected. But nice.

Lucy - May 18, 2018



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