Our take on a Jamaican classic – the ultimate carnival food!
(541 votes)
Cook: 50 Mins
Serves: 8
Price: 74p per serving
Nutritional Information
Each 282g serving contains
Energy
1486kj
355kcal
1486kj
355kcal
18%
Fat
10.4g
10.4g
Med
15%
15%
Saturates
2.8g
2.8g
Med
14%
14%
Sugars
5.1g
5.1g
Med
6%
6%
Salt
0.90g
0.90g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
527kj/126kcal
Typical energy values per 100g:
527kj/126kcal
Ingredients
2tbsp Dunn’s River Jamaican Jerk Seasoning
8 spring onions
2 cloves garlic, crushed
2tsp chilli flakes
2tbsp reduced-salt soy sauce
1tbsp clear honey
2 limes
2tbsp thyme leaves
1.09kg pack Butcher’s Selection British Chicken Legs
240g wholegrain rice
100g frozen peas
400g can red kidney beans, drained and rinsed
1 red pepper, deseeded and finely chopped
Method
1
For the marinade, mix together the jerk seasoning, four chopped spring onions, garlic, chilli, soy sauce, honey, lime juice from one lime and thyme in a large, non-metallic bowl.
2
Score the chicken with a sharp knife. Add to the marinade, cover with clingfilm and marinate in the fridge for 2 hrs, or ideally overnight.
3
Line a baking tray with baking paper. Preheat the grill to high then cook the chicken for 25-35 mins, turning halfway through, until cooked through and crispy.
4
Cook the rice according to the pack instructions. Add the peas to the pan for the final 2 mins of cooking. Drain.
5
Mix the rice and peas in a large bowl with four finely sliced spring onions, the zest of one lime and the kidney beans. Serve with the chicken and lime wedges.