HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Jerk Spiced Chicken
Caribbean Jerk Spiced Chicken

Caribbean Jerk Spiced Chicken

with Roast Veggie Toss & Lime Mayo

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Those folks in the Caribbean sure know how to liven up a chicken dish – just add jerk seasoning! We're taking their advice, and including roasted veggies and lime mayo to match the main event.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 unit


1 unit

red onion

1 packet

peeled & chopped pumpkin

1 tin


1 unit


1 unit


1 packet

chicken thigh

2 sachet

mild Caribbean jerk seasoning

1 packet



1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2240 kJ
Fat23.2 g
of which saturates3.6 g
Carbohydrate36.4 g
of which sugars19.8 g
Dietary Fibre0 g
Protein39.3 g
Cholesterol0 mg
Sodium1130 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the carrot (unpeeled) into 2cm chunks. Slice the red onion into 2cm wedges. Place the peeled & chopped pumpkin, carrot and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 25-30 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.


While the veggies are roasting, drain the sweetcorn. Roughly chop the tomato. Zest the lime to get a good pinch, then slice into wedges. In a medium bowl, combine the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the chicken thigh and toss to coat. Set aside to marinate.


Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until golden and lightly charred, 5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.


Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate to rest.

TIP: The spice blend will char in the pan, don't worry, this adds to the flavour!


While the chicken is cooking, combine the mayonnaise, a generous pinch of lime zest and a small squeeze of lime juice in a small bowl. Add the roasted veggies, baby spinach leaves and tomato to the large bowl with the charred corn. Season to taste with salt and pepper and toss to coat.


Thickly slice the chicken. Divide the roast veggie toss between plates and top with Caribbean spiced chicken, spooning over any resting juices. Serve with the lime mayo and any remaining lime wedges.