Simple Jerk Chicken

IMG_0195I don’t know if you remember my 6 Months To Get Fit post back in January, but I did promise to share this recipe with you back then. But as always, life got in the way and I totally forgot about doing it. So, I’m making it up to you now- and I promise that it was worth the wait!

There aren’t hundreds of ingredients to this recipe, which makes it a lot easier to make than some of the versions I’ve seen in the past. This is a spicy, flavourful and delicious dish- I hope you enjoy!


Simple Jerk Chicken

Serves: 4     Prep Time: overnight

Jerk Marinade inspired by James Martin’s recipe


For the Chicken:

  • 4 Chicken Breasts
  • 100g red onions
  • 1-1½ scotch bonnet, deseeded (depending how brave you are)
  • 30g root ginger, peeled
  • ½ tsp ground allspice
  • small bunch fresh thyme, or dry if you have none
  • 70ml white wine vinegar
  • 70ml dark soy sauce

For the Rice:

  • 300g Basmati Rice
  • 400ml Coconut Milk
  • 1 Tin Kidney Beans
  • 3 tsp thyme (or one sprig)
  • 1 tsp allspice
  • 1 tbsp lime juice (or juice of half a lime)
  • Coriander to garnish
  1. Add all marinade ingredients into a blender and blitz until totally smooth. Pour over chicken and marinade for at least 1 hour, ideally overnight.
  2. Bake chicken at 190C for 25-30 minutes, turning halfway through. You can turn up the temperature in the last 5 minutes or so to blacken the chicken a little.
  3. When you have 10 minutes left on the chicken, add all rice ingredients into a saucepan, bring to the boil and then simmer on medium heat for 10 minutes.
  4. To serve, place chicken on top of the rice and garnish with coriander. Enjoy!


Posted by

Lifestyle and Beauty Blogger| My name's Imogen Beth Clegg and I share things from my life, travels and favourite products! Grab a chair, make a brew and get reading, I hope you'll stay for a while...

One thought on “Simple Jerk Chicken

Leave a Reply