Spicy Jamaican Jerk Chicken and Rice Recipe

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serves:

6

Total Time:

01:00
plus marinating

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 291 kCal 15%
Fat 6g 9%
  -  Saturates 1g 5%

Ingredients

  • 6 chicken breasts, on the bone
  • 3tsp jerk spice mix (we like Bart Spices)
  • 2tbsp olive oil
  • juice 2 limes, plus lime wedges, to serve
  • for the rice salad
  • 250g (9oz) cooked cold Basmati rice
  • 1 red chilli, deseeded and finely chopped
  • 200g (7oz) fresh pineapple, chopped
  • 200g (7oz) frozen peas, cooked
  • zest and juice 2 limes
  • 3tbsp fresh coriander, chopped

Method

  • To make the chicken, cut 1cm (½in) slashes into it, mix the spice and oil, rub into the chicken, cover and marinate for 4 hours. Heat the oven to 200C, 180C fan, 400F, gas 6, and cook for 40 minutes.

  • To make the rice salad, simply mix everything together and season. Serve with the cooked chicken and lime wedges.

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