British Red Tractor Assurance is available on selected products.

Our high welfare British Veal is RSPCA Assured.

Jamaican Jerk Spatchcock chicken - Rice ‘n’ Peas & Zingy Homemade Slaw!

Jamaican Jerk Spatchcock chicken

Taste Of Paradise

Simple recipe that looks disproportionately impressive – ideal if you want to look ‘wicked’ this summer in front of your mates. (Please note: Level of wicked achieved may be affected by the quality of banter you bring to the table)


For Rice:

  • 1 tin red kidney beans
  • 1 tin coconut milk
  • 2 cups of basmati rice
  • 1 small onion (finely chopped)
  • 1 clove garlic (crushed)
  • ¼ tsp dried thyme

For Slaw:


  • Serves: 3-4
  • Time: 50 mins


  1. Pre heat oven to 200 degrees.
  2. Remove any dodgy looking outer leaves and trim core from the cabbage. Thinly slice cabbage and grate the carrot (or whack the whole lot through a food processor) Add to large bowl with the rest of the ingredients, toss thoroughly and set aside. (Tip: For extra pickling - make it the day before and leave in fridge overnight)
  3. Lay chicken, skin side up on a baking tray on middle shelf for 40 mins. (Tip: Whack the grill setting on for a further 5 mins at the end for extra crispy charred skin)
  4. While your bird is getting a good roasting - Add the kidney beans (including liquid) 2 more cups of water and coconut milk to a large saucepan with the chopped onion, garlic, thyme and season with salt - bring to the boil.
  5. Rinse the rice through a sieve until the water runs clear. Once boiling, add the rice, stir, reduce the heat to a gentle simmer for 30 mins.
  6. Serve up the rice on a big wooden board, sit your big bird on top and pile up some of that slaw on the side!
  7. Disclaimer: If you don’t look ‘wicked’ after this… you should probably consider working on your banter.
Just £0.90

Just £1.50

Just £1.40

Recipe Archive

Access all MuscleFood recipe cards. Select a recipe from the list below, then click the ‘View Recipe’ button.