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Tasty Jerk Chicken


Try this delicious Jerk Chicken recipe, straight from the Caribbean Island Roots lesson from The Cookery Club on board Britannia

Jerk chicken with rice and peas

Serves 2




2 chicken breasts, skinless and boneless

2 tsp vegetable oil

100ml coconut milk


For the marinade:

1 tsp coarsely ground black peppercorns

1 tsp ground allspice

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 shallot, diced

2 spring onions, sliced

2 sprigs thyme

1 tbsp coriander, chopped

1-2 Scotch bonnet or bird’s eye chillies

10g dark brown muscovado sugar

Large pinch salt

2 tsp soy sauce

1 lime, juiced


How to make

1. Place all of the marinade ingredients into a small food processor and blend into a paste.

2. Slice each chicken breast lengthways into 3 or 4 long pieces.

3. Mix the chicken with half of the jerk marinade and leave, refrigerated, for at least 20 minutes and up to 2 hours.

4. Heat a heavy-based frying pan over a medium heat and add the oil. Cook the chicken pieces until the centre is piping hot.

5. Meanwhile, place the remaining jerk marinade into a small saucepan and cook over a medium heat for 1 minute. Add the coconut milk and bring to the boil, then remove from the heat.

6. Serve the cooked chicken and sauce with rice and peas.


This recipe is taken from the Caribbean Island Roots lesson from The Cookery Club, available on Britannia. Also featured in the class are Rice and Peas and Caramelised Rum and Coconut Bananas. If this recipe has inspired you, why not book a space on one of The Cookery Club classes on board Britannia?



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