Jamaican Spiced Chicken

    1 hour 30 minutes

    A Jamaican spiced chicken and coconut rice dish. This uses a rice cooker but you can cook the rice using the absorption method on the stove top.

    2 people made this

    Serves: 4 

    • Marinade
    • ½ tablespoon sugar
    • ½ tablespoon ground allspice
    • ½ tablespoon dried thyme
    • ½ teaspoons cayenne pepper
    • ¼ teaspoon ground cinnamon
    • 2 spring onions
    • ½ onion
    • 1 garlic clove
    • ½ tablespoon ginger
    • 2 small red chillies
    • 2 tablespoons olive oil
    • 2 tablespoons soy sauce
    • 6 tablespoons white vinegar
    • 1 teaspoon lime juice
    • 2 to 3 whole chicken breasts
    • 3 cups rice
    • 400ml can coconut milk
    • 400g can kidney beans/cannellini beans
    • extra water - about 1 cup

    Preparation:10min  ›  Cook:20min  ›  Extra time:1hour marinating  ›  Ready in:1hour30min 

    1. Place all the marinade ingredients into a blender and process well. Pour over scored chicken breasts and leave to marinate for at least 1 hour.
    2. Place the rice, coconut milk and beans into a rice cooker, and top up with water as required.
    3. Cook the chicken for 6 mins each side on medium hot BBQ. Serve with the coconut rice and beans and salsa.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    Really nice simple but flavoursome meal. I used 1 1/2 small chickens, quartered them and marinated them for an extra half an hour than recommended, grilled either side for a couple of minutes per side and put them all back in the marinade in a baking pan for 30 min. The chicken was a perfect match with the rice. The kids and the wife loved it.  -  26 Jun 2013

    Write a review

    Click on stars to rate