Easy Oven Jerk Chicken by Original Flava

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Step 1.

Start by chopping onion then blend together the onion, 6 peeled garlic cloves, 1 tsp of pimento seeds, 1/2 of your fresh thyme, 2 spring onions, black pepper, ground nutmeg, sugar, salt, apple cider vinegar, juice of the lime, 2 chopped scotch bonnet peppers, browning, and water. This is your marinade.

Step 2.

In another bowl, sprinkle your jerk seasoning over the chicken and rub it in. Then add your paste and massage it all together making sure all the meat is fully covered. Marinate overnight.

Step 3.

Wash the kidney beans and soak in a bowl overnight.

Step 4.

Once the chicken has been marinated and kidneys have been soaked preheat the oven 180°C/ 356°F.

Step 5.

Roast the chicken for 45 minutes.

Step 6.

Meanwhile, boil the kidney beans and whack in the salt, pepper, 1 tsp of pimento peas, 2 spring onions, 1/2 your thyme, 4 peeled garlic cloves, coconut milk, chopped onion and creamed coconut. Then add your washed rice (make sure there is enough water to cook the rice) and 1 whole scotch bonnet pepper then cook for 20 minutes until the rice is fluffy.

Step 7.

In another pan, fill it with vegetable oil and cook up some plantain. When frying you’re looking for a golden brown colour.

Step 8.

Finally, toss the rice into a dish with the chicken and fried plantain then dig into this delicious dish! Enjoy!

The longer you marinate the better. Original Flava recommends overnight.

4 Chicken Breasts
200g Dry Kidney Beans
1 Onion
4 Spring Onions
Handful of Thyme Sprigs
3 Scotch Bonnet Peppers
10 Cloves of Garlic
400ml Coconut Milk
100g Creamed Coconut
600g Rice
2 Tsp Pimento Seeds
3 Tsp Jerk Seasoning
1 Tbsp Brown Sugar
1 Tsp Nutmeg
1 Tbsp Apple Cider Vinegar
1 Tbsp Browning or Soy Sauce
1 Lime
1 Plantain
Salt
Pepper
Vegetable Oil