Recipes Jerk Chicken with Mango Rice

Jerk Chicken with Mango Rice

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Servings: 4 people


  • 3 pounds of mixed chicken legs and thighs

Jerk Marinade

  • 1/2 onion chopped
  • 3 scallions chopped
  • 2 scotch bonnet chiles
  • 3 cloves garlic
  • 2 tbsp brown sugar
  • 1/3 cup soy sauce
  • 1 tsp black pepper
  • 1 tbsp thyme
  • 1 tbsp ground all spice
  • 1-inch knob ginger
  • 1 tbsp vegetable oil
  • 1 lime juiced

Mango Rice

  • 1 cup rice
  • 1 cup water
  • 1 cup coconut milk
  • 1 mango peeled and diced
  • 1 small red onion or 1/2 large red onion
  • 1 tbsp olive oil
  • 1 tsp salt


  • In a food processor, combine the onion, scallions, chiles, garlic, allspice, pepper, thyme, brown sugar, ginger, lime juice, oil, and soya sauce. Blend until a coarse paste is formed. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate for an hour or for best results overnight. Bring the chicken to room temperature before cooking.
  • Preheat a grill to medium high heat. Grill the chicken until well brown and cooked through, closing the lid occasionally for a smoky flavour, approx. 30-40 minutes.
  • While the chicken is cooking, in a medium saucepan cook red onions in olive oil until translucent, about five minutes. Pour in the coconut milk and water and bring to a boil over medium high heat. Stir in the rice and return to a boil, then reduce the heat to a simmer (about medium-low) stirring very frequently. Cook covered until liquid has evaporated and rice is cooked, about 20 minutes. If liquid evaporates and rice still hasn’t cooked, add water in 1/4 cup increments and continue cooking until rice is tender. Remove from heat. Fold in the mango gently.
  • Serve chicken with rice and enjoy.


BC Wine Pairing: Try serving this recipe with a Chenin Blanc or Rosé, such as