We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Spicy jerk chicken skewers with brown rice slaw
Serves: 4
Total time: 
Recipe by Lucy Jessop and Emma Franklin / Photograph by Martin Poole
Spicy jerk chicken skewers with brown rice slaw
Recipe by Lucy Jessop
Serves: 4
Total time:
See more recipes
Nutritional information (per serving)
Calories
351Kcal
Fat
5.6gr
Saturates
1gr
Carbs
33gr
Sugars
16gr
Fibre
8gr
Protein
41gr
Salt
1.8gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 90g jar spicy jerk paste
- 2 tsp thyme leaves
- 2 limes
- 3 tbsp dark soy sauce
- 2 tsp clear honey
- 4 x 150g chicken breasts, cut into chunks
- 3 carrots, peeled
- ½ red cabbage
- ½ x 200g pack sugarsnap peas
- 1 x 250g pack/ pouch Tilda wholegrain microwave basmati rice
Step by step
- Soak 8 wooden skewers in warm water. In a bowl, mix together the jerk paste, thyme leaves, juice and zest of 1 lime, 1 tablespoon of soy sauce and 1 teaspoon of honey. Add the chicken, stir well to coat and set aside.
- Coarsely grate the carrots into a large bowl. Finely slice the cabbage and sugarsnap peas and add to the bowl. Toss altogether. In a small jug, put the juice and zest of the remaining lime, the rest of the honey and soy sauce and mix well. Set aside.
-
Thread the chicken onto the skewers. Heat a griddle pan ( or barbecue) until hot. Cook the skewers for 12-15 minutes, turning halfway until cooked through.Tip
You can use chicken thighs instead of breast for a cheaper, juicier dish - but it will be slightly higher in fat.
If you’d like this to be a gluten-free recipe, please ensure your soy sauce is guaranteed gluten-free.
- Heat the rice according to the instructions. Pour the dressing over the slaw, add the warm rice; toss altogether. Serve the chicken.