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Jerk Chicken Thighs with Coconut Mango Rice and Grilled Red Yams

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Enjoy this flavorful meal that perfectly combines the heat from the habanero and the sweetness of the coconut mango rice and sauce, complemented by the hearty grilled yams and potatoes.


Units Scale

Boneless chicken thighs

Coconut mango rice


  • 1 tbsp Ground thyme
  • Habanero (how much depends on you spice tolerance)
  • 1/2 cup Brown sugar
  • 2 tbsp Soy sauce
  • 1/2 tsp Nutmeg
  • Green onions chopped
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 3 tsp Allspice
  • 56 Garlic cloves
  • 1 tbsp olive oil


  • Reserved marinade
  • Red Stripe beer
  • Pineapple juice
  • Ketchup

Grilled red yam and potato planks

  • Olive oil
  • Thyme
  • Salt


  1. Prepare the Marinade:

    • In a bowl, combine ground thyme, habanero (amount based on your spice tolerance), brown sugar, soy sauce, nutmeg, chopped green onions, cinnamon, ginger, allspice, minced garlic cloves, and  olive oil.
    • Mix until it forms a thick paste-like consistency.
    • Reserve 4 tbsp of this marinade for the sauce.
  2. Marinate the Chicken:

    • Coat the boneless chicken thighs evenly with the marinade. Ensure each piece is well covered.
    • Place the marinated chicken in a container or a resealable bag and let it marinate in the refrigerator overnight.
  3. Prepare the Sauce:

    • In a saucepan, combine the reserved marinade with Red Stripe beer, pineapple juice, and ketchup. The quantities can be adjusted based on taste and the amount of sauce desired.
    • Cook over medium heat, stirring occasionally, until the sauce reduces to your desired consistency.
  4. Grill the Chicken:

    • Preheat your grill. Place the marinated chicken thighs on the grill and cook until they are thoroughly cooked, turning occasionally for even cooking.
    • The chicken is done when the internal temperature reaches 165°F.
  5. Grill Yam and Potato Planks:

    • Slice yams and potatoes into plank shapes.
    • Toss them with olive oil, thyme, and salt.
    • Grill them alongside the chicken until they are tender and have grill marks.
  6. Serve:

    • Once the chicken is done, top it with the reduced sauce.
    • Serve the chicken over a bed of coconut mango rice (prepared as per my recipe).
    • Accompany with the grilled red yam and potato planks on the side.
  • Author: Lucas Krammes
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