Jamaican Jerk Chicken with Rice and Peas

  • Our new and improved jerk chicken recipe! Homemade jerk marinade, refrigerated and baked skin-on for a truly authentic taste on a bed of homemade rice and peas.

    Allergy info: Contains soy.

  • OVEN (recommended)Preheat oven to 180C. Transfer to an oven-safe container and heat for 4-5 minutes, or until warmed through. Can also be warmed through on the hob on a medium flame, with the leg skin-side up.

    MICROWAVETransfer to a microwave-safe container and heat for 2-3 minutes. Timing may vary depending on your microwave.

    Spoon over relish and enjoy!

  • Jerk Chicken:

    Chicken (whole leg or thigh, trimmed)

    Spring onion*

    Chili pepper* (medium-hot)

    Fresh garlic*

    Fresh ginger*


    Ground spices (allspice, cinnamon, nutmeg)

    Black pepper

    Fresh thyme*

    Apple cider vinegar*

    Soy sauce

    Olive oil*

    Rice & Peas:

    Basmati rice

    Coconut milk

    Spring onion*

    Fresh garlic*

    Fresh thyme*

    Kidney beans*


    Salt & pepper

    *items are organic.

  • Amount per serving
    Calories (kcal) 778
    Protein (g) 43
    Carbs (g) 66
    Fat (g) 44

    *values are approximate and should only be used as general guidelines.

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