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This jerk chicken is sweet and spicy, it tastes amazing served with a mango salsa and turmeric roti. Rice & peas is the perfect base for all this deliciousness!

Jerk Chicken with Mango Salsa, Turmeric Roti and Rice & Peas

This jerk chicken is sweet and spicy, it tastes amazing served with a mango salsa and turmeric roti. Rice & peas is the perfect base for all this deliciousness!
Course Main Course
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 820kcal


For the Chicken

  • 6 Chicken Thighs boneless, skin on
  • 1 large Onion chopped
  • 3 cloves Garlic
  • 1 Lime juiced
  • 1 Scotch Bonnet Pepper seeded
  • 50 g Fresh Ginger peeled and finely chopped
  • 15 g Fresh Thyme leaves only
  • 1 teaspoon Ground Allspice
  • 1 teaspoon Dark Brown Sugar
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 125 ml Dark Soy Sauce
  • 125 ml White Wine Vinegar

For the Mango Salsa

  • 1 Mango chopped
  • 2 tablespoon Caster Sugar
  • 1 Red Chilli seeded and chopped
  • 1 inch Fresh Ginger grated
  • 2 Limes juice and zest
  • 1 Red Onion finely chopped
  • 1 tablespoon Fresh Mint chopped
  • 1 tablespoon Fresh Coriander chopped
  • Salt and Pepper

For the Rice and Peas

  • 50 ml Vegetable Oil
  • 1 Onion chopped
  • 300 ml Rice
  • 400 ml Water
  • 400 ml Coconut Milk
  • 400 g tin Gungo Peas (or kidney beans if you can't find them) drained and rinsed


  • Start by marinating the chicken. Blend the onion, garlic, lime juice, scotch bonnet, ginger, thyme, allspice, sugar, salt, pepper, soy sauce and vinegar. Place in a large ziplock bag with the chicken thighs and leave to marinate for at least three hours in the fridge.
  • To make the salsa sprinkle the sugar over the mango and mix. Heat a frying pan over medium high heat, add the mango and caramelise for a few minutes. Tip into a bowl and add the rest of the ingredients, mix together and place in the fridge until ready to serve.
  • Place the flour, salt, turmeric and oil into a large bowl and add the water to make a dough. It should be soft but not sticky, add a little more water or flour if needed. Knead for a few minutes then cover and leave to rest for half an hour. Split the dough into 6 pieces, roll each one into a thin circle, brush the bottom third of one of the circles with oil and fold the oiled third towards the middle. Repeat with the top third, fold inwards, then turn the roti a quarter turn clockwise. Repeat this with the others and leave them to rest for another 30 minutes.
  • Preheat the oven to 180°c. Heat a cast iron skillet over a medium high heat. Remove the chicken from the marinade and cook skin side down in the skillet for 5-7 minutes until skin is browned. Transfer the chicken to the oven for 10 minutes to finish cooking. Pour the marinade into a small saucepan and bring to a boil, cook for 10 minutes.
  • Make the rice and peas. Heat the oil in a large saucepan. Add the onion and fry for a few minutes until softened. Add the rice, water and coconut milk and bring to the boil. Add the gungo peas, cover and cook for 20 minutes until the rice is cooked.
  • Finish off making the rotis. Heat a thin layer of oil in a frying pan. Roll out one of the rotis into a thin circle, cook in the frying pan until browned and puffed up then flip and brown on the other side. Repeat with each roti. Serve.


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Calories: 820kcal | Carbohydrates: 80g | Protein: 33g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 110mg | Sodium: 1662mg | Potassium: 1007mg | Fiber: 8g | Sugar: 12g | Vitamin A: 615IU | Vitamin C: 43.8mg | Calcium: 103mg | Iron: 6.9mg