Jerk Chicken & Coconut Rice
Recipe type: Mains
Cuisine: Caribbean
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
A little bit of heat to warm up a simple chicken dish. Feel free to add a red chilli to the blender if you like things a little spicier also works well with fish and pork chops
  • For the Jerk Chicken:
  • 1 tbsp allspice berries.
  • 1 tbsp black peppercorns
  • 1 tbsp dried chilli flakes.
  • 1 tbsp xylitol/stevia
  • 2 tbsp raw honey
  • A handful of fresh coriander
  • 4 garlic cloves,
  • 3cm piece of fresh ginger, peeled.
  • 4 spring onions trimmed and finely sliced.
  • 1 small pot of natural yoghurt
  • Zest and juice of 1 lime
  • ½ a teaspoon sea salt
  • 8 of each chicken thigh and drumsticks, or use 32 wings(Cut 5 mm deep slashes into the chicken to absorb the marinade)
  • For the Coconut Rice:
  • 75 ml coconut milk
  • 850ml (1½ pint) good quality/homemade chicken or vegetable stock
  • 3 sprigs of thyme
  • 1 bay leaf
  • 2 cloves
  • 2 garlic clove, peeled and crushed
  • 2 spring onions ,finely chopped
  • Salt and pepper
  • 450g (1lb) basmati rice
  • 4 tablespoons freshly chopped coriander
  1. For the Jerk Chicken:
  2. Place all the marinade ingredients into a blender a roughly pulse to a loose and well mixed paste
  3. Add the chicken pieces into a large bowl with the marinade and mix to coat well
  4. Cover with cling film and leave to marinade for at least 4 hours, preferably overnight
  5. Carefully place the pieces onto barbecue or into a hot oven (425F) for 30/35 minutes until cooked through
  6. For the Coconut Rice:
  7. Add all the ingredients, except the rice, spring onions and coriander to a saucepan and bring to the boil, cover, then turn down and simmer over a medium heat for 15 minutes.
  8. Add the rice and if necessary add some water to bring the level to about 2½cm (1in) above the level of the rice.
  9. Bring to the boil, and then cover the rice immediately.
  10. Turn the heat down to its lowest level and cook for 10-15 minutes - don't stir it
  11. Add the spring onions and coriander, cook for 5 more minutes and serve immediately with the jerk chicken
Recipe by HEALTHY-CHEF at