Caribbean Jerk Chicken

The Carribbean spices and sous-vide textures make the flavour intensity almost too pleasurable to bear.

Prep Time  30 Minutes

Cook Time  1 Hour 30 Minutes

Serves  4

This may be a long list of spices, but it’s also an opportunity to build up your spice rack and try this flavorful Caribbean twist to chicken!

Feel free to use your preferred mixture of beans here. Butter, pinto, cannellini and broad beans are good substitutes.


  • 8 chicken thighs
  • 3 garlic cloves, minced
  • 12g (1 tbsp) chili flakes
  • 6g (1/2 tbsp) chili powder
  • 12g (1 tbsp) brown sugar
  • 12g (1 tbsp) salt
  • 4g (1 tsp) each: ground allspice and cumin
  • 2g (1/2 tsp) each: ground cinnamon, nutmeg and dried thyme
  • 30ml (2 tbsp) peanut oil
  • 1/2 tbsp lime juice


  • 450g (16oz) long grain rice
  • 360ml (1.5 cups) water
  • 400ml (1.7 cups) coconut milk
  • 4g (1 tsp) paprika
  • 3 x 120g (4oz) canned beans, drained (borlotti, flageolet and black beans)
  • 5g (1 tsp) salt
  • 50g (1.8oz) canned sweet corn, drained
  • 30ml (2 tbsp) peanut oil


Preparation- 24 hours before serving: 

  • Combine garlic, chili flakes, chili powder, sugar, salt, allspice, cumin, cinnamon, nutmeg, thyme, peanut oil and lime juice in a large bowl. Mix together to make a smooth paste.
  • Add chicken thighs to the bowl before adding the paste to the meat evenly. Cover with cling film and leave to marinate overnight.

1 hour 45 minutes before serving:

  • Preheat your sous vide water bath to 65°C (149°F). Once target temperature is reached, place the marinated chicken things into a vacuum pouch before sealing. Place the pouch into your sous vide water bath to cook for 1 hour, 30 minutes.

30 minutes before serving: 

  • Add the water to a pan over high heat before adding the rice. Stir occasionally before reducing the heat to medium. Stir in the coconut milk and paprika and simmer for 7 minutes until most of the liquid is absorbed. Reduce the heat to low before adding a lid to the pan and simmering for a further 10 minutes. Your rice should be dry when done.
  • Remove the rice from the heat and allow to rest for 10 minutes. Mix in the salt, sweetcorn and various beans before setting aside.
  • Once the chicken is cooked, remove from the vacuum pouch and pat dry with a paper towel. Add the peanut oil to a pan and bring to a high heat. Season the chicken before searing skin side down for 1 minute or until crisp. Turn the chicken over and sear for a further 10 seconds. Remove from the heat and set aside.

To Serve

  • To four bowls, add the rice and beans evenly before placing two chicken thighs on top. Serve immediately.