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Photo of Jerk chicken – Jamaica by WW

Jerk chicken – Jamaica

Total Time
1 hr 5 min
25 min
40 min
The secrets to a killer jerk chicken are all here: allspice, thyme and ginger.


Ground allspice

2 tsp

Dried chilli flakes

1 tsp

Brown sugar

1 tbs

Fresh thyme

2 tsp

Fresh red chilli

2 whole, seeded, chopped


3 clove(s), peeled

Fresh ginger

1 tbs, grated

Green shallot(s)

1 tbs, chopped

Chicken thigh, skinless, raw

768 g, (buy 960g), fat trimmed


2 tsp

Microwave white rice

250 g, (basmati rice)

Olive oil

2 tsp

Fresh thyme

1 tbs, (2 large sprigs)

Green shallot(s)

4 individual, sliced, extra


2 clove(s), finely chopped, extra

Canned red kidney beans, rinsed, drained

180 g, (buy 300g can)


1 medium, cut into wedges, to serve

Fresh coriander

1 tbs, to serve

Fresh red chilli

1 whole, extra, thinly sliced to serve


  1. Using a food processor, process the allspice, chilli flakes, sugar, thyme, chopped fresh chilli, garlic, ginger and chopped shallot until a chunky paste forms.
  2. Cut 2 deep slashes to the bone on the smooth side of the chicken. Place chicken in a ceramic or glass dish. Rub spice mixture over chicken and into slashes. Cover and place in the fridge for 1 hour or overnight to marinate.
  3. Preheat oven to 240°C. Line a large shallow baking tray with foil. Lightly spray foil with oil. Place the chicken in a single layer on the foil. Lightly spray with oil. Sprinkle with the salt. Bake for 35 minutes or until lightly charred and cooked through.
  4. Meanwhile, heat the rice following packet instructions. Heat the oil in a large frying pan over medium-high heat. Add thyme, sliced shallot and garlic. Cook, stirring, for 1 minute or until fragrant. Add the rice and beans and cook, stirring, until heated through. Discard thyme sprigs. Season with salt and pepper.
  5. Serve the chicken with the rice mixture, lime wedges and coriander.


SERVING SUGGESTION: Green salad, drizzled with lime or lemon juice.