4 x Large Chicken Legs or 8 Chicken Thighs
1 x 60g sachet Cooks Choice Jamaican
Jerk Dry Marinade
2 limes halved
- Make a few deep slashes into the chicken and place into a large polythene bag. Empty the Cooks Choice Jamaican Jerk marinade into the bag and shake, rubbing the marinade into it, ensuring the chicken is evenly coated. Remove the meat from the bag and set aside for 15 – 20 mins for the marinade to develop.
- Cook in a covered barbecue or in a pre heated oven (180°C/gas mark 4). Put the chicken pieces in a roasting tin with the lime halves and cook for 35 mins or until tender and cooked through. Remove from the barbecue/oven and squeeze over the juice from the cooked limes.
Serve with rice and peas on the side for a tasty and delicious Caribbean feast. Add some hot sauce if you like it really spicy.
For The Rice and Peas
200g Basmati rice
400g tin Coconut milk
1 bunch Spring onions sliced
2 sprigs of Thyme
2 Garlic Cloves, ﬁnely chopped
2 x 410g tin Kidney Beans (drained)
- While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
- Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.