The Best Jerk Chicken Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

💰Cheaper: habanero pepper

Habanero pepper offers similar heat and flavor.

jerk seasoning

💰Cheaper: homemade jerk spice blend

Homemade blend can be more cost-effective.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

Cut the chicken at the joints to separate the thighs and drumsticks.

Make slashes in the chicken to help the marinade penetrate.

Place chicken in a freezer bag.

Add about 2 tablespoons of soy sauce to the bag.

Add 1 tablespoon of tomato puree to the bag.

Add 1 tablespoon of jerk paste to the bag, being careful as it is very spicy.

Add about 1 tablespoon of red wine vinegar to the bag.

Add about 2 tablespoons of sweet chili sauce to the bag.

Seal the bag, removing as much air as possible, and mix the marinade with the chicken.

Refrigerate for at least 2 hours, preferably overnight for better flavor.

Preheat the oven to 190°C (gas mark 5).

Place marinated chicken in an ovenproof dish and roast for 50 to 60 minutes until cooked through.

For the rice, combine 1 cup of rice, 1 cup of coconut milk, and 1 cup of water in a pot.

Add a pinch of salt to the pot.

Add a scotch bonnet chili to the pot, punctured with fingers.

Split a green chili and add it to the pot.

Add a few slices of fresh ginger to the pot.

Add drained red kidney beans to the pot.

Add fresh thyme to the pot.

Bring the pot to a boil, then cover and reduce heat to low, cooking for 12 to 13 minutes without removing the lid.

After cooking, let the rice steam for a couple of minutes before serving.

Serve rice and peas on a plate, topped with a chicken drumstick and thigh, and garnish with fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens