Jerk Chicken with Rice and Peas

Add a bit of Jamaican flair to your next dinner party or family meal with this mouthwatering island favourite! Jerk chicken is delicious oven baked, but even better when made on a smokey coal braai!


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  • Metric
  • Standard
  • Serves 6
  • 70 min

12 Anca Premium Chicken thighs (bone in)

1 lime, halved

hot sauce to serve (optional)


1 big bunch of spring onions, roughly chopped

3 garlic cloves

1/2 small onion

3 scott bonnet chillies, deseeded if you want less heat (can be substituted with African birds eye chillies for a milder flavour)

1/2 tsp dried thyme, or 1tbsp thyme leaves

juice of one lime

2 tbsp soya sauce

2 tbsp vegetable oil

3 tbsp brown sugar

1 tbsp ground allspice


200g basmati rice

400g can of coconut milk

1 bunch of spring onions, sliced

2 large sprigs of thyme

2 garlic cloves, finely chopped

1 tsp ground allspice

2 x 400g cans of kidney beans, drained


  1. To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt and blend to a puree.  If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again.  Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
  2. Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly so.  You can now add more chillies to taste.  If it tastes too salty and sour for your liking, try adding in a bit more brown sugar until the mixture tastes well balanced.
  3. Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all crevices.  Cover and leave to marinade overnight in the fridge.
  4. If you want to braai your jerk chicken, get the coals burning one hour before you're ready to cook.  Authentically jerked meats are not exactly braaied as we know it, but rather smoke-grilled.  To get a more authentic jerk experience, add some wood chips to the braai and cook the chicken over slow, indirect heat for 30 minutes.
  5. To cook in the oven, set the temperature at 180 degrees Celsius or 356 degrees Fahrenheit.  Put the chicken thighs in a roasting tin with the lime halves and cook for 45 minutes until tender and cooked through.
  6. While the chicken is cooking, prepare the rice and peas.  Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans.  Season with salt and add 300ml (10 fluid oz) cold water and set over a high heat.  Once the rice begins to boil, turn it down to medium heat, cover and cook for 10 minutes.
  7. Add the beans to the rice, then cover with a lid.  Leave off the heat for 5 minutes until all the liquid is absorbed.  Squeeze the roasted lime over the chicken and serve with the rice and peas along with hot sauce if you like it really spicy!


Nutritional information per serving:

kcal -           757

protein -      38g

carbs -        48g

fat -            43g

saturates - 18g

fibre -         6g

sugar -      14g

salt -         2.6g