Jamaican Spiced Chicken

Jamaican Spiced Chicken


2 people made this

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.


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.

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Reviews (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

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