Jerk chicken is one of the Caribbean’s most famous dishes. Levi’s version has sweet and spicy jerk chicken served with a fragrant coconut rice infused with chilli heat – perfect for sharing with friends and family.
Meal Type: Lunch/ Dinner
Prep Time: Light
Cook Time: 60 min
1200g of Chicken drumsticks
2 tbsp of Olive Oil
1 tbsp of Plain Flour
1 Levi Roots Reggae Reggae Jerk BBQ Sauce
500g of Basmati Rice
3 Spring Onion
400g of Red Kidney Beans
400g of Coconut Milk
2 Red Chilli
5g of Thyme
1 tsp of Salt
- In a mixing bowl, add the chicken, Reggae Reggae Sauce, plain flour and oil and mix well to marinate the chicken.
- Leave the chicken in the marinade in the refrigerator for at least 30 minutes.
- Preheat the oven to 190c/170c Fan.
- Place the marinated chicken on a baking tray (keep the leftover marinade and use it for basting the chicken after 15 minutes).
- Cook in the oven for 25 – 30 minutes or until the chicken is cooked, remembering to baste with the remaining marinade half way through.
- Alternatively, cook it on a BBQ or under a grill until the chicken is cooked through and the juices run clear.
- For the rice ‘n’ peas, rinse the rice in a sieve until the water runs clear.
- Lightly smash 1 of the spring onions with the side of a knife and chop the garlic.
- Add the kidney beans (including the liquid), 125ml of water per serving and coconut milk to a large saucepan, along with the smashed spring onion.
- Add the chilli, garlic, thyme and salt. Stir through and bring to the boil.
- When it reaches a boil, add the rice, stir and reduce the heat to low.
- Cook for 15 minutes with the lid on, or until the rice has absorbed all of the liquid.
- Turn off the heat and leave to stand with the lid on for 10 minutes.
- Meanwhile, cut the limes into wedges and thinly slice the remaining spring onions.
- Serve the Reggae Reggae chicken with the rice ‘n’ peas’ and lime wedges, garnished with spring onions.
- This recipe is traditionally made with a Scotch Bonnet Chilli. We have given a red chilli quantity because of possible sourcing issues.
- If you would like a truly authentic Caribbean flavour, just substitute 1 Scotch Bonnet Chilli per 4 portions.