Jerk chicken

Succulent chicken thighs covered with jerk paste and simply roasted in the oven – perfect served with Caribbean rice & peas

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 271
  • fat 20g
  • saturates 8g
  • carbs 2g
  • sugars 1g
  • fibre 1g
  • protein 21g
  • salt 0.7g


  • 2 tbsp jerk seasoning
  • 4 tbsp coconut cream
  • 1 green chilli, deseeded and chopped
  • 2 spring onions, finely chopped
  • 8 thyme sprigs, leaves picked, plus extra to serve
  • 2 garlic cloves, crushed
  • 1 tbsp grated ginger
  • zest and juice 1 lime
  • 8 chicken thighs, skin on and bone in
  • rice & peas, to serve


Rice & peas

Rice & peas is a traditional Caribbean dish of rice and beans cooked in coconut milk and water with garlic, thyme, allspice and spring onions. See 'Easy jerk chicken with rice & peas' under 'Goes well with' for the recipe.



  1. Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.

  2. Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.

Suggested recipes from this collection...