Home Recipes Jerk Chicken

Jerk Chicken

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • Serves 3

For a taste of the Caribbean, try chicken marinaded in flavorsome jerk spice and paired with our Rice and Peas Steamed Basmati variant.



  • 1 Pouch Tilda Caribbean Rice and Peas
  • 8 boneless chicken thighs
  • 1 banana, sliced lengthways
  • A couple of shredded spring onions

For the marinade

  • 4 spring onions, finely chopped
  • 1 thumb of ginger, finely grated
  • 1 clove garlic, crushed
  • 3 Scotch bonnet chilies, finely chopped
  • 1 tsp allspice
  • Juice of 1 lime
  • A few fresh thyme leaves
  • 2 tbs vegetable oil
  • 2 tbs honey

  1. Preheat the oven to 374°F/Gas Mark 5.
  2. Mix all the marinade ingredients together.
  3. Place the chicken thighs in an ovenproof dish and smother with the marinade. Marinate for as long as possible, ideally overnight if you have time.
  4. Cook the chicken thighs for 30–40 minutes until brown and the sauce is sticky.
  5. Fry the banana in a griddle pan until brown and softened.
  6. Heat the rice as per the instructions on the pack.
  7. Serve the jerk chicken with the rice and griddled banana, and scatter shredded spring onions on top.