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Before you jump to Jamaican Jerk Chicken recipe, you may want to read this short interesting healthy tips about Stamina Raising Snack foods.
Ingesting healthy foods tends to make all the difference in the way we feel. When we eat more healthy snacks and a smaller amount of the bad ones we typically feel much better. A salad helps us feel better than a piece of pizza (physically anyway). This can be a problem, nevertheless, when it comes to eating between goodies. Shopping for snacks can be a struggle because you have so many options. Here are some healthy snacks that you can use when you need a fast pick me up.
Whole grain foods are an excellent choice for a fast healthy snack. A slice of whole wheat toast, for example is a great snack in the morning. Eating on the run can be much healthier with whole fiber chips and crackers. Whole grains are usually better than refined grains found in white bread.
A large variety of quick health snacks is easily available. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to jamaican jerk chicken recipe. You can cook jamaican jerk chicken using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Jamaican Jerk Chicken:
- Prepare chicken legs
- You need light coconut milk
- Use lime
- Take jerk spice
- Get vegetable oil
- Prepare spring onions chopped
- You need basmati rice
- Take kidney beans
- Take frozen garden peas
- Use naan bread
- Provide Mango chutney
Steps to make Jamaican Jerk Chicken:
- To start, place the chicken in a dish suitable for the fridge and prong each piece a couple of times with a fork. At this stage you will need: 1/2 of the lime, a tablespoon and a half of coconut milk and a tablespoon of jerk spice.
- Mix together the juice of half a lime, a tbsp and a half of light coconut milk and a tablespoon of jerk chicken spice
- Once mixed - massage into chicken pieces evenly and place in the fridge for 15 minutes (you can leave for longer if you want stronger marinade)
- Pre-heat the oven to gas mark 6. Place chicken in a small roasting tin and cook for 40/50 minutes, turning part way through.
- Mix together 200ml of coconut milk and 100ml cold water into a jug
- When the chicken has had about 30 minutes - put the oil into a deep frying pan and heat. Add chopped spring onions and fry to soften.
- Rinse the basmati rice and add to the pan with the kidney beans. Then add the water and coconut milk mixture and cook until rice is soft (note: you may need more water to ensure rice is cooked so monitor and taste!). When its nearly done, with 5 minutes to go - add the frozen peas.
- When everything is cooked, keep it warm while you toast some naan bread. Once thats ready, serve and enjoy spritzing the meal with the left over lime juice!
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