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Jerk Chicken Q3

Jerk Chicken Q3

with Rice n Beans

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

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Protein

:

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Total

:

40 minutes

Difficulty

:

Medium

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

milliliter(s)

Coconut Milk

grams

Sweetcorn

grams

Basmati Rice

unit(s)

Medium Tomato

unit(s)

Chicken Thigh, Bone-In, Skin-On

grams

Honey

unit(s)

Red Chilli

carton(s)

Black Beans

unit(s)

Lime

1 pot(s)

Caribbean Style Jerk

grams

Desiccated Coconut

bunch(es)

Coriander

Not included in your delivery

milliliter(s)

Water

Nutrition Values

/ per serving

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your oven to 200 degrees. Drain the beans and sweetcorn in a sieve. Pop the chicken in a bowl with a drizzle of oil and add the honey, Carribean Jerk and a pinch of salt and pepper. Mix together well. Lay the chicken out on a large baking tray, skin side up. Roast on the middle shelf of the oven until cooked through and crispy, 30-35 mins. Tip: The chicken is cooked when no longer pink in the middle.

2

Meanwhile, put the water (see ingredients for amount) and coconut milk in a large saucepan with a pinch of salt and bring to the boil. Add the rice. Cover with a lid, reduce the heat to a simmer and leave too cook for 10 mins. After 10 mins, remove the lid, add the beans and sweetcorn (don't stir) then replace the lid, remove from the heat and leave to one side for 10 mins - the rice will continue to cook in its own steam.

3

While the rice cooks, heat a frying pan on high heat (no oil). Add the dessicated coconut and toast, stirring occasionally, until golden, 1-2 mins. Transfer to a small bowl and set aside.

4

Chop the tomatoes into 2cm chunks. Zest the lime then chop in half.Pop the tomatoes and lime zest in a bowl and add a squeeze of juice, a pinch of salt and pepper and a drizzle of oil. Stir together and leave to one side.

5

Roughly chop the coriander, stalks and all. Halve the chilli, remove the seeds and finely chop. Mix the chilli and coriander into the toasted coconut.

6

Gently stir the sweetcorn and beans through the rice. Serve with the jerk chicken on top and tomato salad alongside. For the adults, finish with a scattering of the chilli mix. Enjoy!

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