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Cheat's Jerk Chicken with Rice & Peas (Beans)
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5 from 4 votes

Cheat's Jerk Chicken with Rice & Peas (Beans)

Quick and easy midweek family dinner with a taste of Caribbean. Utterly delicious! 
Course Chicken Dish, Main Course, Midweek Dinner
Cuisine Caribbean
Keyword jerk chicken, Midweek Meal, rice & peas
Prep Time 5 minutes
Cook Time 20 minutes
Marinating 2 hours
Total Time 25 minutes
Servings 4 (2 adults and 2 kids)
Calories 514kcal
Author Jo Allison


  • 500 g chicken thighs skinless & boneless
  • 3 250g pouches of ready Tilda Caribbean Rice & Peas or similar
  • spring onions to garnish
  • juice of 1 lime


  • 2 Tbsp (and an extra shake) Jamaican Jerk Seasoning Blend or similar
  • 3 Tbsp Rapeseed oil
  • 2 spring onions thinly sliced


  • Put all your marinade ingredients in a large bowl and mix well.
  • Put chicken thighs in with the marinade and mix well ensuring that they are really well covered. Cover the bowl and put in a fridge for minimum 2 hours but preferably overnight.
  • Heat up the griddle pan and cook each thigh approx 8-10 min on each side until cooked through and beautifully charred.
  • Served with pouches of ready Carribean Rice & Peas (Beans) or similar sprinkled generously with spring onions and squeeze of lime.


  • The number of servings per ready rice pouch is 2 which is never enough in our household. We tend to use 3 pouches for 2 adults and 2 children.


Serving: 0g | Calories: 514kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg