Sweet and Spicy Jerk Chicken

Prep time:
10 mins

Cooking time:
5 mins



6 boneless, skinless chicken breasts

For the marinade

  • 6 spring onions, trimmed and finely chopped
  • 2 tbsp reduced salt soy sauce
  • Juice of 1 lime
  • 3 tsp jerk seasoning
  • 2 cloves of garlic, peeled and finely chopped
  • Pinch of salt
  • 1 tsp light brown sugar
  • Small bunch of fresh thyme, leaves removed from stems and chopped
  • 1 tsp ground cinnamon

For the sauce

  • 120g California Raisins
  • 4 tbsp reduced salt soy sauce
  • 3 tsp jerk seasoning
  • 1 small can (227g) crushed pineapple with juice
  • 1 tbsp fresh lime juice
  • 1 tsp cornflour

To serve

Steamed American long grain rice and sliced mango to serve

Nutrition Facts
(per serving)

  • Calories 256kcals
  • Total fat 1.5g of which saturated fat 0.5g
  • Protein 38g
  • Carbohydrates 24g
  • Fibre 0.8g
  • Iron 2.6mg
  • Sodium 1089mg equivalent as salt 2.7g


To marinate the chicken

Ideally prepare one day in advance. 

  1. In a bowl, combine all the marinade ingredients. 
  2. Make 3 slashes in each chicken breast, place in a non-metallic dish and add marinade making sure it gets into the cuts. 
  3. Cover and refrigerate overnight.

For the sauce

(Can be prepared one day in advance).

  1. Place all sauce ingredients, except cornflour, in a saucepan and simmer for 2 minutes.
  2. Blend cornflour with 2 tablespoons of water; add to pan and simmer, stirring until the sauce thickens a little. 
  3. Transfer sauce to a storage container, cool, cover and refrigerate until ready to use.

To complete and serve

  1. In a small saucepan, reheat sauce. 
  2. Grill or oven roast chicken until cooked through and arrange on a serving plate. 
  3. Spoon sauce over each piece of chicken and garnish with slices of mango.
  4. Serve with the steamed rice.
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