Jerk Chicken with Hot Sauce

Rated 5/5 from 29 Customer Reviews

Here we’ve got a Jamaican favourite of jerk chicken with rice & peas, a salad and a fiery hot pepper sauce flavoured with habanero chilli on the side. It makes a fantastic meal and you could even cook the chicken on the barbecue if the weather’s nice! Allspice is a prominent flavour in Caribbean cooking - it has a lovely scent of nutmeg, cloves and cinnamon, but the name leads many people to believe it’s a blend rather than a single ingredient. In Jamaica, the allspice flavour in jerk would be enhanced by using allspice branches and leaves on the charcoal over which the meat would be cooked.

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5 minutes

30 minutes


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JERK MARINADE SPICES: Allspice, black pepper, thyme, cinnamon, cloves, chilli garlic, nutmeg
RICE SPICES: Thyme, allspice
HOT SAUCE SPICES: Red pepper flakes, habanero powder, garlic, chilli flakes

  • 4 chicken legs
  • Salad for 4 to serve
  • 200g basmati or standard long grain rice (not easy cook)
  • 400g tin of kidney beans
  • 200ml coconut milk (1⁄2 a standard tin or use a pouch)
  • 2 tbsp sugar (dark brown is best!)
  • 75ml vinegar
  • 45ml soy sauce
  • 1 tsp tomato puree
  • Blender
  • Medium saucepan
  • Mixing bowl
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Fantastic dish, just make sure you get good quality chicken to do it justice.

Gary Bridge


Superb highly recommended

Chris Collins


Delicious - so much better than anything you could buy in supermarket or takeaway

Gary Lane


Nice mix of spices, easy to use.

Spicery Customer

Very good spices, easy to cook and very very tasty

Spicery Customer

Absolutely authentic. A delight to eat.

Richard Nicholls


Tasted great but next time I would marinade the chicken overnight

Ben Ryan


Easy instructions and great meal

David Duane


Brilliant service will recommend to friends

Spicery Customer

Hot and spicy, does what it says!

Spicery Customer