Jerk Chicken

Name: Jerk Chicken
Cook time: 30 min
Total time: 30 min
Yield: Serves 3
Cuisine: Afro-carribean
Ingredients: 1 Pouch Tilda Carribean Rice and Peas; 8 chicken 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 of garlic, crushed; 3 scotch bonnet chilies, finely chopped; 1 tsp allspice; Juice of 1 lime; A few fresh thyme leaves; 2 tbsp. vegetable oil; 2 tbsp. honey

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

31 - 60 Minutes
Medium
Serves 3

This recipe uses:

Caribbean Rice and Peas Basmati Rice

Where to buy

How to make JERK CHICKEN

Ingredients

1 Pouch Tilda Carribean Rice and Peas
8 chicken 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 of garlic, crushed
3 scotch bonnet chilies, finely chopped
1 tsp allspice
Juice of 1 lime
A few fresh thyme leaves
2 tbsp. vegetable oil
2 tbsp. honey

How to make Jerk Chicken

Pre-heat the oven to 190°c, Gas Mark 5
Mix together all the marinade ingredients
Place the chicken thighs in an ovenproof dish and smother with the marinade. Marinade for as long as possible, overnight is great if you have time
Cook the chicken thighs for 30-40 minutes until brown and the sauce is sticky
Fry the banana in a griddle pan until brown and softened
Heat the rice as per the instructions on the pack
Serve the Jerk chicken with the rice, griddled banana and scatter with shredded spring onions