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Jerked Chicken with Gungo Peas & Rice Share this recipe

4.2/5 rating (6 votes)


  • 8 chicken thighs (slashed twice)
  • 2 tsp of Walkerswood jerk seasoning
  • 2 tbsp of natural yogurt
  • 4 spring onions (chopped)
  • 400g long grain rice (soaked and rinsed)
  • 200ml chicken stock (stock cubes fine)
  • 1 can of Dunns River gungo peas (drained)
  • 1 can of coconut milk
  • some Dunns River Hot Sauce
  • pinch of thyme
  • salt and pepper


  1. Mix chicken, jerk seasoning and yogurt in a bowl. Marinade overnight or for a few hours at least.

  2. Fry onions in a little oil with rice. Add stock, coconut milk, peas and seasonings. Bring to the boil, reduce heat to a simmer, put lid on and steam for 15 minutes.

  3. BBQ - burn the coals until there are no flames, place chicken above the coals, cover and cook for 15 minutes. Turn and do the other side.

    Oven cook - bake at 200°C for 40 minutes,
    turning over at 20 minutes.

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