Sticky Jammin Jamaican Chicken with Coconut Rice

05 Sep, 2026

Sticky Jammin Jamaican jerk-style chicken thighs served with coconut rice, pineapple salsa and lime on a rustic outdoor table.

Sticky, smoky and warmly spiced, these juicy chicken thighs bring Caribbean-inspired sunshine to the table. Coconut rice and a fresh pineapple salsa balance the gentle heat beautifully. Made with Jammin Jamaican Seasoning.

🥣 Ingredients

8 boneless chicken thighs
2 tbsp Jammin Jamaican Seasoning
1 tbsp olive oil
1 tbsp lime juice
1 tbsp runny honey
250g basmati rice
200ml coconut milk
200ml water
200g fresh pineapple, diced
½ red pepper, finely diced
2 spring onions, sliced
1 lime, cut into wedges

Instructions

Mix the Jammin Jamaican Seasoning with the olive oil, lime juice and honey. Coat the chicken thoroughly and leave for 20 minutes if time allows.
Heat the oven to 200°C/180°C fan/gas 6. Arrange the chicken on a lined tray and roast for 25–30 minutes, turning once, until cooked through and caramelised.
Rinse the rice. Add it to a saucepan with the coconut milk, water and a pinch of salt. Cover and simmer gently for 12 minutes, then remove from the heat and rest for 5 minutes.
Combine the pineapple, red pepper and spring onions with a squeeze of lime.
Fluff the coconut rice and serve with the sticky chicken, pineapple salsa and lime wedges.

⏱️ Timings

Preparation: 20 minutes
Cooking: 30 minutes
Serves: 4

🍽️ Serving Suggestions

Add steamed greens, charred corn or a crisp cabbage salad for a colourful Caribbean-inspired feast.

💛 Why This Recipe Works

The blend’s paprika, allspice, ginger and cayenne create warmth and depth, while its brown sugar helps the chicken develop a naturally sticky, charred finish.

🌶️ Try It With

🍽️ More Recipes Using Jammin Jamaican

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