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Jerk Chicken

Jerk Chicken

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




  • 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


  1. Pre-heat the oven to 190°c, Gas Mark 5

  2. Mix together all the marinade ingredients

  3. 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

  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, griddled banana and scatter with shredded spring onions