Mains
Caribbean
CaribbeanJerk Chicken
Smoky, spicy Jamaican jerk chicken across three tiers. Basic uses a shop jerk paste on drumsticks, while Ultimate builds a scratch marinade with Scotch bonnet and pimento and finishes over coals.
Gluten-free
Dairy-free
Nut-free
Better version
Bone-in thighs in a homemade jerk marinade with rice and peas.
Per serving£4.40
Total cost£8.80
Time1 hr 5 min
Ingredients for 2
- Chicken
- 6 bone-in chicken thighs
- Marinade
- 4 spring onions , chopped
- 1 Scotch bonnet chilli , deseeded
- 3 cloves garlic
- 2 tsp ground allspice
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp dried thyme
- Rice and peas
- 200 g long grain rice
- 400 g kidney beans , drained
- 200 ml coconut milk
Method
- Blend the spring onions, Scotch bonnet, garlic, allspice, soy, sugar and thyme into a marinade.
- Coat the thighs and marinate for at least 30 minutes.
- Roast at 200C for 40 minutes until charred and cooked through.
- Simmer the rice with the kidney beans and coconut milk until tender.
- Serve the jerk thighs over the rice and peas.
The three ways, side by side
Budget
Drumsticks rubbed with a jar of jerk paste and oven-roasted.
Better
Bone-in thighs in a homemade jerk marinade with rice and peas.
Ultimate
Spatchcocked chicken in a scratch pimento marinade, slow-grilled over coals.
