Low FODMAP jerk style chicken with coconut rice
Sticky, spicy jerk chicken thighs with allspice, ginger and lime, served with creamy coconut rice.
- Time1 hr 5
- LevelEasy
- Costabout £1.15 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz the spring onion greens, ginger, chilli, allspice, thyme, cinnamon, lime zest and juice, tamari, oil and sugar to a paste.
- 2
Rub the paste all over the chicken and leave for at least 20 minutes, or overnight in the fridge.
20 min - 3
Heat the oven to 200°C (180°C fan). Put the chicken on a rack over a tray, skin side up.
- 4
Roast for 40 minutes, until deep brown and sticky and the juices run clear.
40 min - 5
Meanwhile, put the rice, coconut milk, water and a pinch of salt in a pan. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Rest for 5 minutes with the lid on.
12 min - 6
Serve the chicken on the coconut rice with any tray juices spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.