Jerked angry birds

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 30

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

By Nisha Katona

Published 2017

  • About

A good jerk chicken is underpinned by the seasonings that come from the jerk trinity of allspice, Scotch bonnet and thyme. Think about where these flavours take you and up the amount as you wish.

The masochist in me usually adds double the Scotch bonnet.


  • 4 boneless chicken breasts, skin on, flesh slashed
  • 2 tbsp sunflower oil
  • 2 small red onions


First, make the jerk sauce. Add 2 tablespoons of the jerk sauce to the chicken breasts and rub it into the slashed flesh. Leave, covered, in the refrigerator for at least 2 hours and preferably overnight.

Heat the oil in a large heavy-based pan. Bring to a medium-high heat and add the chicken breasts, skin-side down. Turn after 2–3 minutes and cook the