Jerk Chicken - the most popular dish to be exported from Jamaica features succulent pieces of chicken marinated in a delicious, fiery jerk sauce and grilled until blackened and crispy. Normally an absolute scorcher with scotch bonnet chillies, we've toned down the heat in ours but kept the flavour big with over 21 ingredients alone in our Jerk Seasoning including allspice, thyme, ginger nutmeg and cinnamon. Incomplete without rice and peas, we show you how to create the authentic side to this Caribbean carnival of a dish in the comfort of your own home. No need to marinate for hours on end, we've packed all the flavour into our three little pots. 

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 Rice 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
  • Rice Stock

Your shopping list for 4 servings:

  • 6 chicken thigh fillets
  • 1 onion
  • 200g Basmati rice
  • 200ml tin light coconut milk
  • 400g tin red kidney beans
  • 2 limes (optional)
  • 300g tinned sweetcorn (optional)
  • creme fraiche (optional)
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Our 20 minute recipe

  1. Prep the chicken

    Heat the oven to 200C/180C fan/gas 6 and boil 150ml water in the kettle. 

    Mix the JERK SEASONING and the JERK PASTE together in a mixing bowl with a drop of oil, then add the chicken thighs and mix well to fully coat. 

    Place the chicken on a baking tray with the lime wedges (if using) and cook in the oven for 20 mins.

  2. Next, make the rice

    Put 100ml boiling water into a lidded, non-stick saucepan along with the CHICKEN STOCK and mix well.

    Next, stir in the coconut milk.

    Add the rice and the kidney beans to the pan, along with all the juices from the tin. Mix well then gently bring it to the boil, cover with a lid, turn the heat down to low and let it simmer for 15 mins.  After this time, turn the heat off and leave it covered until you're ready to eat.

  3. 3. Finishing touches

    If you're having sweetcorn alongside, you can either toast the sweetcorn in a dry frying pan until lightly charred or just season it with pepper and some olive oil.

  4. Serve!

    To serve, squeeze the roasted limes over the chicken and serve with your “rice and peas” and some seasoned sweetcorn on the side (if using).

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Jerk Chicken Top Reviews

Lydia - 19th September 2020

Roast corn on the cob at the same time as the chicken. Put it in 5-10mins later

Lydia - 19th September 2020

Roast corn on the cob at the same time as the chicken. Put it in 5-10mins later

Bethan - 14th September 2020

We loved this dish, the rice was amazing

Bethan - 14th September 2020

We loved this dish, the rice was amazing

Pamela - 12th September 2020

It was quite tasty. Not too spicy.

Jillian - 10th September 2020

Kids and adults all loved this!

Jillian - 10th September 2020

Kids and adults all loved this!

Julie - 25th August 2020

Very tasty!

Julie - 25th August 2020

Very tasty!

Jason - 24th August 2020

Chicken was easy to do apart from the rice and trying to prevent it from sticking. I don't think we'll be cooking the rice again and found to be very bland. The positive side is that the Jerk Chicken was beautiful, that flavour was awesome. Definitely will have again apart from the rice as we'll do it our own way. You could have it with chips, peas and salad.

J - 22nd August 2020

More than 2/3 spice rating

Jo - 18th August 2020

Loved this. Not too spicy, just great. Really good with the toasted sweet corn.

Suzanne - 13th August 2020

Sieta - 13th August 2020

Big hit. Love it.

Sieta - 13th August 2020

Big hit. Love it.

Claire - 5th August 2020

Kids didn’t like the lime. B not fan of Marinade. We loved it.

Claire - 5th August 2020

Kids didn’t like the lime. B not fan of Marinade. We loved it.

Helen - 5th August 2020

Rice was too bland, chicken was tasty

Karen - 3rd August 2020

Tasted lovely but could use a bit more heat and roundness to the rice and peas component.

Karen - 3rd August 2020

Tasted lovely but could use a bit more heat and roundness to the rice and peas component.

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