Saturday, 9 March 2013

Jamaican jerk chicken with coconut rice

I had a recipe request for jerk chicken, so here I am fulfilling this request :) To make the marinate is super easy, preparing it the night before means you have dinner almost ready for you the following day. I enjoyed making this because it's lovely exploring different cuisines, and here we are getting a taste of Jamaica :D

  • Skill level: Easy
  • Serves: 6 people
  • Prep time: Marinate overnight
  • Cooking time: 45 mins
What you will need

For the jerk chicken

4 spring onions, chopped
1/2 thumb sized ginger, peeled and chopped
3 garlic cloves, peeled and chopped
1 small onion, peeled, chopped
2 red chillies, chopped (de-seeded for less heat)
1/2 tsp thyme
juice of 1/2 a lime
1 tbsp soy sauce
1 tbsp vegetable oil
1 + 1/2 tbsp brown sugar
1/2 tbsp all spice
1 tsp salt
6 chicken thighs (I got the skin removed to make it healthier!)
1 lime (cut into quarters)

Coconut rice

1 cup basmati rice
1 can (400g) coconut milk
3 spring onions, sliced
2 garlic cloves, peeled, finely chopped
1 tsp all spice
1/2 tsp salt
300ml cold water
2 cans (410g) kidney beans

How to make:

1) Add all the ingredients under 'for the jerk chicken', except for the chicken and lime quarters, in a food processor. Blend for a minute until a paste forms (taste to check for seasoning)

2) Make a few slashes in your chicken, then pour the marinate over it, rubbing the chicken well to ensure the marinate covers the entire thigh. Cover and leave to marinate overnight in the fridge (this is most preferable to ensure chicken soaks up all the flavours, I only marinated it for 3 hours and it was still delicious)

3) Authentically, the chicken is barbequed over slow heat. However, I have no access to a bbq and even if I did, it is all rainy outside, so place the chicken in the oven at 200 degrees Celsius for 45 mins, with the lime quarters in between the pieces

4) Meanwhile, rinse the rice in cold water, then place in a saucepan alongisde the remaining ingredients (except the kidney beans). Place on high heat until it starts to boil, once this occurs turn heat down to medium, cover and cook for 10 mins. Add the kidney beans to the rice, mix in slightly, cover and leave for a further few minutes, then remove off the heat and leave covered for 5 more minutes to allow all the liquid to be absorbed

5) Squeeze the roasted lime piece over the chicken, and serve with the rice


This was absolutely DELICIOUS mashAllah! I really never expected it to turn out so good, but was very impressed. You really should try it out, so yummmmy!!! Enjoy :)


  1. one word to describe this.....GORGEOUS!!!

    1. Lol, thank you :) I totally agree, I wouldn't mind making it again tomorrow lol.