Jerk Chicken Recipe Recipe

Name: Jerk Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 6 spring onions, chopped, plus extra, to serve; 1 tablespoon flaked sea salt; 2 teaspoons black pepper; 2 tablespoons thyme leaves; 2 tablespoons vegetable oil; 1 ½ tablespoons ground allspice; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 3 teaspoons finely grated ginger; 2 teaspoons brown sugar; 80 ml lime juice; 60 ml cane vinegar or 60 ml rice vinegar, see note; 2 scotch bonnet peppers or 3 habanero chilies, seeded, chopped; 2 garlic cloves, finely chopped; 1 78 kg whole chickens, cleaned, jointed; salt; lime wedge, to serve; 200 g dried kidney beans, soaked in water overnight, rinsed, drained; 3 sprigs thyme; 4 garlic cloves, bruised; 1 teaspoon black pepper; 300 g long-grain white rice, rinsed, drained; 400 ml coconut milk; 1 scotch, bonnet. or 1 habanero chili; 3 spring onions; 2 teaspoons salt

Servings: persons

1 onion, chopped
6 spring onions, chopped, plus extra, to serve
1 tablespoon flaked sea salt
2 teaspoons black pepper
2 tablespoons thyme leaves
2 tablespoons vegetable oil
1 ½ tablespoons ground allspice
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
3 teaspoons finely grated ginger
2 teaspoons brown sugar
80 ml lime juice
60 ml cane vinegar or 60 ml rice vinegar, see note
2 scotch bonnet peppers or 3 habanero chilies, seeded, chopped
2 garlic cloves, finely chopped
1 78 kg whole chickens, cleaned, jointed
salt
lime wedge, to serve
200 g dried kidney beans, soaked in water overnight, rinsed, drained
3 sprigs thyme
4 garlic cloves, bruised
1 teaspoon black pepper
300 g long-grain white rice, rinsed, drained
400 ml coconut milk
1 scotch, bonnet. or 1 habanero chili
3 spring onions
2 teaspoons salt

1
To make jerk marinade, process sea salt flakes, black pepper, onions, thyme, oil, spices, ginger, sugar, lime juice, vinegar, chillies and garlic to a paste.
2
Using latex gloves, rub the marinade over the chicken.
3
Place in a bowl, cover and refrigerate overnight.
4
To make rice and beans, place beans in a large saucepan.
5
Cover with 1.5L water, add black pepper, thyme and garlic, and bring to the boil.
6
Reduce heat to medium, cover and simmer for 55 minutes or until beans are just tender.
7
Add rice, coconut milk, chilli, spring onions and 2 tsp salt, and stir to combine.
8
Bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until the rice is tender and the liquid has absorbed.
9
Remove and discard thyme, garlic, chilli and spring onions.
10
Preheat a barbecue (ideally, a wood fired one for smoky flavour) to high, then adjust to medium and grease the grill.
11
Remove chicken from marinade, season with salt, then cook, turning, for 20 minutes or until chicken is cooked through.
12
Place chicken on a platter with lime wedges, scatter over extra spring onions and serve with rice and beans, and bread, if desired.
13
NOTES~
14
Cane vinegar is made from sugarcane juice and is available from Asian food shops.
15
It may be labelled sukang maasim.
16
Scotch bonnet and habanero chillies are very hot; wear latex gloves when handling.
17
Both are available from selected greengrocers.

881

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 onion, chopped, 6 spring onions, chopped, plus extra, to serve, 1 tablespoon flaked sea salt, 2 teaspoons black pepper, and more.

Yes, Jerk Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerk Chicken Recipe

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