Jerk Chicken BBQ’d With Rice and Peas

jerk chicken
00Yields1 Serving
DifficultyBeginnerPrep Time5 minsCook Time20 minsTotal Time25 mins



For the Jerk Chicken
 4 Chicken Portions
 1 Sachet Prices Spices Jerk Seasoning
 75ml Pineapple Juice
For the Rice and Peas
 400g Long Grain Rice, rinsed
 750ml Water, boiled
 400g Red Kidney Beans, drained
 1/4 tsp Salt
For the Jerk Chicken

Mix the sachet of spice with the pineapple juice, stir well until mixed into a thick paste.


Brush the paste all over the chicken portions and set aside to marinade for a few hours in the fridge, or overnight if possible.


Place the chick on a hot BBQ or under the grill until cooked through, if the outside starts to char too much then move them away from direct heat and cook indirectly. Brush with any left over paste whilst cooking to add more flavour to your jerk chicken.

For the Rice and Peas

Place the rinsed long grain rice and salt into a pan along with the water.


Bring the rice to a boil and then turn the heat down and simmer for 7 Minutes


When there's a little bit of water left add the grated creamed coconut and red kidney beans to the pan of rice.


Place a lid on the pan and turn the heat right down to minimum for a further 6 Minutes. Stir half way through.