Home > Recipes > Caribbean recipes > Cheat’s jerk chicken

Cheat’s jerk chicken

Give your midweek meal the Caribbean treatment with this quick jerk chicken recipe, served with creamy coconut rice.

Give your midweek meal the Caribbean treatment with this quick jerk chicken recipe, served with creamy coconut rice.

Ingredients

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

In a bowl, coat the chicken breasts in the jerk paste or marinade and a little olive oil, and leave for 10 minutes to marinate.
Drain the pineapple pieces, place the pineapple in a bowl and stir in the diced red chilli to make a quick salsa. Set aside.
Bring the stock to the boil in a saucepan, stir in the coconut cream and spring onion, then add the basmati rice, breaking it up with a spoon. Simmer for a couple of minutes until warmed through. Season to taste.

Meanwhile, preheat a griddle pan to medium-hot. Griddle the chicken for 3 minutes each side until cooked through. Serve the jerk chicken with the coconut rice and the spicy pineapple salsa.

Fancy getting a copy in print?

Subscribe to our magazine

Rate

Reviews

Lost my password

Enter the email address associated with your
account, and we'll send you a link to reset your
password.