Chicken in a fiery chilli-ginger-spring onion marinade, grilled dark and served on coconut rice with kidney beans. Island heat and honest protein — the Jamaican Sunday plate, leaned out.
20 minPrep
30 minCook
50 minTotal
3Serves
Jerk-Style Chicken with Rice and Beans
by · Medium
Omnivore
High protein
Source of fibre
Low sugars
Low salt
Free from every allergen we track.
Chicken in a fiery chilli-ginger-spring onion marinade, grilled dark and served on coconut rice with kidney beans. Island heat and honest protein — the Jamaican Sunday plate, leaned out.
20 minPrep
30 minCook
50 minTotal
3Serves
Nutrition
Per serving · 0.5 kg
732kcal3073 kJ
Protein53.6 g107%
Carbohydrate82.4 g32%
Net carbs †67.3 g
Sugars7.19 g8%
Fibre15.1 g
Fat23.9 g34%
Saturates14.3 g71%
Salt †0.88 g15%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
food processor
grill pan
santoku knife
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
40 g
Spring onion raw
1 pinch
Cinnamon ground
15 g
Ginger root raw
1 pinch
Common salt/table salt
1 pinch
Nutmeg ground
15 ml
Maple syrup
3 g
Thyme raw
1 pinch
Pepper black, dried
240 g
Kidney bean mature, canned, drained
200 g
Rice parboiled, raw
2 g
Allspice ground
500 g
Chicken breast fillet, raw
2 piece
Garlic raw≈ 10 g
20 ml
Lime juice
200 g
Coconut milk
15 g
Chilli pepper red, raw
15 ml
Olive oil
Instructions
1
Blitz the chilli, half the spring onions, garlic, ginger, maple syrup, lime juice, salt and plenty of black pepper to a paste in a food processor. The allspice, the thyme leaves and a pinch each of cinnamon and nutmeg go into the paste; they are what makes it jerk.
2
Butterfly the chicken breasts on a cutting board with a santoku knife, coat them in the jerk paste with the olive oil and marinate at least 15 minutes.
3
Simmer the rice in the coconut milk plus a cup of water for 15 minutes in a saucepan; stir in the kidney beans for the last 5 minutes.
4
Grill the chicken in a hot grill pan for 5-6 minutes per side until charred and cooked through. Rest, slice and serve on the rice and beans, scattered with the remaining spring onion.
Before you start
You'll need
cutting board
food processor
grill pan
santoku knife
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
40 g
Spring onion raw
1 pinch
Cinnamon ground
15 g
Ginger root raw
1 pinch
Common salt/table salt
1 pinch
Nutmeg ground
15 ml
Maple syrup
3 g
Thyme raw
1 pinch
Pepper black, dried
240 g
Kidney bean mature, canned, drained
200 g
Rice parboiled, raw
2 g
Allspice ground
500 g
Chicken breast fillet, raw
2 piece
Garlic raw≈ 10 g
20 ml
Lime juice
200 g
Coconut milk
15 g
Chilli pepper red, raw
15 ml
Olive oil
Instructions
1
Blitz the chilli, half the spring onions, garlic, ginger, maple syrup, lime juice, salt and plenty of black pepper to a paste in a food processor. The allspice, the thyme leaves and a pinch each of cinnamon and nutmeg go into the paste; they are what makes it jerk.
2
Butterfly the chicken breasts on a cutting board with a santoku knife, coat them in the jerk paste with the olive oil and marinate at least 15 minutes.
3
Simmer the rice in the coconut milk plus a cup of water for 15 minutes in a saucepan; stir in the kidney beans for the last 5 minutes.
4
Grill the chicken in a hot grill pan for 5-6 minutes per side until charred and cooked through. Rest, slice and serve on the rice and beans, scattered with the remaining spring onion.
Nutrition
Per serving · 0.5 kg
732kcal3073 kJ
Protein53.6 g107%
Carbohydrate82.4 g32%
Net carbs †67.3 g
Sugars7.19 g8%
Fibre15.1 g
Fat23.9 g34%
Saturates14.3 g71%
Salt †0.88 g15%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.