#1 Classic Jerk Chicken with ‘Rice & Peas’ Serves 3-4

For the Jerk Chicken

  • 6-8 x Chicken Thighs (I recommend skin-on and boneless)
  • 2/3rds x Jar of What A Jerk! marinade

On a plate/in a ‘fridgeable’ container… Cover the chicken in the marinade – use gloves or a utensil to rub it in!!

Cover/cling film and fridge for at least 2-3 hours, preferably overnight

Preheat the oven to 190/175 °C (fan)

Transfer the chicken to a lidded oven-proof dish… (Ideally, use a ‘Dutch Oven’ or Casserole dish, but a deep non-stick oven tray or Pyrex dish works just as well – using tin foil as the lid)

Cover tightly and put in the middle of the oven(*) for approx. 45 minutes, (depends on the size of the joints)

Uncover for the last 15 mins: at this stage, you may want to drain off some of the clear fat (carefully) from the chicken, then spoon the sauce over the skin, baking until it is sticky. Mmmm….

Chefs Tip: If there is a lot of excess liquid from the chicken, let the meat cook a bit longer uncovered or transfer 1/2 of the juices into a small pan and simmer on a medium heat – this will also let the skin on the jerk chicken crisp up in the meantime!

Equipment recommended:

Oven-proof dish/non-stick tray & tin foil (not too big – just enough space for a thumb’s width between the meat joints)

Gloves/tongs to marinade the meat

This recipe also works great with:

Vegetables and/or Tofu (firm)
just chop (Onion/Courgette/Mushroom/Peppers

/Aubergine and Tofu into thick chunks and marinade
in a shallow dish, even put on kebab skewers!)

Salmon Fillet

Pork Chops/Loin Steaks

For the ‘Rice & Peas’

  • 200g x dried Long grain Rice (rinsed)
  • 1 x 400ml can Coconut Milk
  • 1 x 400g can Red Kidney Beans
  • (rinsed and drained)
  • 1/2 tspn x All-Spice (ground)
  • 1/2 tspn dried (2 sprigs fresh) x Thyme
  • 1/2 bunch (6) x Spring Onions, Sliced

Ok, Chicken in the Oven? Now…

Put the beans, coconut milk, thyme, all-spice, 2/3rds of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper

Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally

Then, lowering the heat, put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed

Fluff up the rice with a fork before serving

Scatter with the reserved spring onions