Jerk chicken recipe with summer coleslaw

Prep and cooking time 60 minutes

Serve up a sizzler this summer with this delicious jerk chicken recipe from Second Nature. Seasoned with plenty of spice, it’s sure to get the party spirit flowing at home!

Jerk is a style of cooking that’s native to Jamaica. It sees meat marinated in a hot spicy mixture, called jerk. It’s now a popular way of cooking all over the world, and is a fabulous way to bring some Caribbean sunshine into your kitchen.

This jerk chicken recipe tastes delicious when served alongside a cool summer coleslaw. Add a teaspoon or two of wholegrain mustard for an extra kick of flavour in your coleslaw. The coleslaw also uses plain natural yoghurt, an easy and delicious way to incorporate more gut-friendly probiotics into your diet. Probiotics are the good bacteria that live in our gut and help to support various ares of our wellbeing. Discover more easy ways to support your gut health in Liz’s e-book, A Flatter, Happier Tum.

Chicken is a useful ingredient to include in your meals. It’s a lean source of protein, helping to support your muscles. Opt for high-welfare organic chicken for meat with a delicious depth of flavour. Organic farmers rear slower-growing breeds. These are well suited to free-range farming and growth-promoting drugs are banned.

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  • 1-2 tsp ground cayenne pepper
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1 tbsp ground paprika
  • 1 vegetable stock cube
  • 1⁄4 tsp ground cinnamon
  • 2 garlic cloves, crushed
  • 2cm fresh ginger, finely diced
  • 1⁄2 lemon, zested then finely sliced
  • 2 tbsp extra virgin olive oil
  • 1 lemon
  • 8 chicken thighs or drumsticks

For the coleslaw

  • 100g plain natural yoghurt
  • 1 large handful fresh parsley or coriander, roughly chopped
  • 1⁄2 lemon, juiced
  • 2 tsp wholegrain mustard
  • 4 carrots, grated
  • 1⁄2 small white cabbage, roughly chopped
  • 5 spring onions, finely sliced


  1. Pre-heat the oven to 200°C/180°C fan.
  2. Mix all the jerk seasoning ingredients together in a bowl.
  3. Place the chicken in a large baking dish and coat with oil. Using your hands, massage the jerk seasoning into the chicken. Cover and put in the fridge to marinate for 15mins (or longer).
  4. Take the chicken out of the fridge and place the zested lemon slices on top of the chicken, and cook for 45mins.
  5. To make the coleslaw, add the yoghurt, parsley, 1/2 a lemon juiced, mustard, and a pinch os salt and pepper in a medium sized bowl. Add the carrots, cabbage, and spring onion to the yoghurt mixture, and mix well.
  6. Check the chicken is cooked through and serve with generous helpings of coleslaw. Sprinkle with leftover fresh parsley or coriander leaves.