Easy jerk chicken with rice & peas
A Caribbean classic, this recipe makes a delicious and satisfying weekday meal
Jerk chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp jerk seasoning
- 4 tbsp coconut cream
- 1 green chillideseeded and chopped
- 2 spring onionsfinely chopped
- 8 thyme sprigsleaves picked, plus extra to serve
- 2 garlic clovescrushed
- 1 tbsp grated ginger
- zest and juice 1 lime
- 8 chicken thighsskin on and bone in
- rice & peasto serve
Nutrition: per serving
- kcal271
- fat20g
- saturates8g
- carbs2g
- sugars1g
- fibre1g
- protein21g
- salt0.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.
step 2
Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.
