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Jerk-style chicken

Jerk-style chicken


This vibrant, fiery recipe is inspired by the street food vibes of Notting Hill Carnival. You can't beat it!

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1965kj 466kcal
  • Fat
    Med 17%
  • Saturates
    Low 12%
  • Sugar
    Low 2%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 49g

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  • 2 tbsp Co-op vegetable oil
  • ½ bunch spring onions, trimmedand finely sliced
  • 5cm ginger, grated
  • 2 garlic cloves, crushed
  • 1 Scotch bonnet chilli, deseeded and finely chopped
  • 1 tsp each ground cinnamon and thyme
  • ½ tsp each nutmeg, allspice and ground black pepper
  • Zest and juice of 2 limes, plus extra wedges to serve
  • 520g pack Co-op British chicken thighs
  • 2x 250g packs Co-op microwave long grain rice
  • 400g can Co-op kidney beans, including the water


  1. Combine the oil with half the spring onions, the ginger, garlic, chilli and spices, and half the lime zest and juice
  2. Pour over the chicken and leave to marinate in the fridge for at least 2 hours, or overnight if you have the time
  3. When ready to cook, heat a griddle pan over a high heat and cook the chicken for 8-10 mins on each side, until cooked through, spooning over any extra marinade when you flip it over
  4. Add the rice to a saucepan with the beans and their water, then heat for 3-4 mins, until piping hot
  5. Season, then stir through the remaining lime zest and juice
  6. Serve the chicken on top of the rice, with the extra spring onion to garnish

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