Jamaican Jerk Chicken and Mango Salsa

The perfect outdoor summer feast to entertain friends and family


For the chicken marinade:
• 8 chicken thighs
• 6 spring onions, finely chopped
• 1 chilli, chopped
• 2 garlic cloves, peeled and crushed
• 5cm ginger, peeled and grated
• 1 tbsp palm sugar
• 1 tsp ground cinnamon
• 1 tbsp white vinegar
• 1 tbsp lime juice
• 1 tsp mixed herbs
• 1 tbsp olive oil
• Pinch of salt and pepper

For the coconut rice:
• 300g rice
• 520ml water
• 400ml coconut milk
• 1 tbsp coconut oil
• 5cm ginger, peeled and grated
• 1 garlic clove, peeled and minced
• 1 tsp lime zest
• 1 tbsp coriander, chopped
• Pinch of salt and pepper

For the mango salsa:
• 2 mangoes, cut into small cubes
• 1 small red onion, peeled and diced
• 2 tbsp coriander, roughly chopped
• 1 tbsp lime juice


1. In a food processor, add all of the marinade ingredients except the chicken. Blend together until it becomes a rough paste. Transfer 3/4 of the marinade into a bowl, setting aside the remaining for later.
2. Add the chicken thighs to the mix and coat the marinade evenly over the chicken. Marinade in the fridge for 6 hours.
3. Once ready to cook, pre-heat the oven to 350F / 180C / Gas mark 4. Take the chicken out of the fridge and leave to rest on the side for 10 minutes.
4. Once rested, cook the chicken in the oven for around 40 minutes.
5. Time to make the rice. In a saucepan, add the coconut oil over a medium heat. Add the ginger and garlic and sauté for 1 minute. Add the rest and mix together with the garlic, ginger and oil. The rice should start to look glossy. Add the water, coconut milk, salt, pepper and lime zest. Bring to the boil, before reducing the heat. Cover the pan with a lid and cook for around 30 minutes, or until the rice is soft and fluffy.
6. Once the chicken has cooked, use the remaining marinade to baste and cover the chicken. Heat the grill and put the chicken under the grill for around 5 minutes.
7. Mix all the salsa ingredients together and put into a bowl.
8. Sprinkle the chopped coriander over the rice and serve with the chicken thighs and salsa.

PREP & COOK TIME: 7 hours

SUPERFOOD: MANGOES contain enzymes to boost your immune system and contain vitamin A to promote eye health.