Spicy Jamaican Jerk Chicken and Rice Recipe

(30 ratings)

jerk chicken-rice-summer recipes-woman and home
Total Time1 hours plus marinating
Nutrition Per PortionRDA
Calories291 Kcal15%
Fat6 g9%
Saturated Fat1 g5%


  • 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


  1. 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.

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

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.