Jerk Chicken uit de Oven

Jerk Chicken from the Oven

In this recipe

Products In This Recipe & Deals Up To 25% Discount


Enjoy a flavorful Jamaican experience with this Jerk Chicken with Rice and Beans recipe. With spicy jerk marinade, juicy chicken legs and creamy coconut sauce, this dish is a real taste explosion. Perfect for spicy food lovers!


4 persons

  • 4 chicken legs
  • 200 g kidney beans
  • 1 onion
  • 4 spring onions
  • 2 tablespoons the spice club thyme
  • 50 ml of water
  • 2 tablespoons the spice club chili flakes
  • 10 cloves of garlic
  • 400 ml coconut milk
  • 100 g cream coconut
  • 600g rice
  • 2 tsp the spice club allspice powder
  • 2 tsp the spice club onion powder
  • 3 tsp the spice club garlic powder
  • 1 tbsp brown sugar
  • 1 tsp the spice club nutmeg
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 lime
  • Vegetable oil


  1. Make the jerk marinade by blending the onion, spring onion, thyme, water, chili flakes, garlic, allspice powder, onion powder, garlic powder, brown sugar, nutmeg, apple cider vinegar, soy sauce and lime juice in a blender until smooth.
  2. Cut the chicken legs and marinate them generously with the jerk marinade. Let marinate for at least 1 hour, preferably overnight.
  3. Heat some vegetable oil in a pan and fry the marinated chicken legs until golden brown and done.
  4. In the meantime, cook the rice according to the instructions on the package.
  5. Add the kidney beans, coconut milk and cream coconut to the chicken and simmer until the sauce has thickened slightly.
  6. Serve the jerk chicken with rice and beans, garnished with extra spring onion and, if desired, some lime wedges. Enjoy it!

luxury glass spice jars with design stickers