Coconut Jerk Chicken Legs

This is a delicious Antiguan inspired variant of the traditional Jamaican Jerk style of cooking. Using fresh ingredients local to Sugar Ridge, the coconut milk and other ingredients combine to give a flavour that perfectly captures the essence of this part of the Caribbean.

And to complete the dish, serve with roasted plantain, lentil peas, rice and a  mango pineapple salsa.

(can be purchased from the local market or supermarket)

  • 4 cups Coconut milk
  • 6 pcs chicken legs with skin
  • 5 tbsp Jerk seasoning
  • 2 tsp Crushed pepper flakes
  • 2 cubes Chicken bouillon
  • 2 tbsp Kosher salt
  • 2 tbsp Cracked black pepper
  • 3 cups Parboil rice
  • 1 cup Lentil peas
  • 3 Ripe plantains cut into medallions
  • 2 ripe Julie mangoes peeled & diced
  • ½ cup pineapple diced
  • ½ cup finely chopped Cilantro (Coriander leaves)
  • ¼ cup finely chopped Fresh thyme
  • Salt & pepper to desired taste
  • 1 tbsp Coconut oil


  • Combine jerk seasoning, crushed pepper flakes, kosher salt & black pepper mix well the season the chicken legs make sure to lift the skin of the chicken and rub the seasoning all over
  • Add ½ cup of coconut milk to the seasoned chicken and set aside to marinate for 15-20 minutes this can also be done overnight
  • Cook lentil peas until tender then add the rice and sauté for 2 minutes
  • Add your chicken bouillon, coconut milk & salt to taste let simmer on a low to medium flame make sure the lid in on if you need to add more liquid do so gradually until the rice in cooked
  • Add chopped pineapple, mango, thyme, cilantro, coconut in a bowl and mix well season to taste
  • Wrap plantain medallions in foil and place in the oven until cooked then remove from the oven and allow to cool a bit before removing the skins. They can be very painful to work with while still hot!
  • Place marinated chicken legs on the heated grill closely together not allowing any room for steam to pass through, close the grill and let the cooking begin
  • Let the chicken cook on each side for 3-4 minutes before turning until they’re completely cooked
  • If the flames are too high the chicken will get too black so a moderate heat is best


Recipe Contributor : Carmichael’s at Sugar Ridge, Antigua


Arguably the most spectacular dining location in Antigua, Carmichael’s gourmet restaurant sits at the highest point on Sugar Ridge. Perfect for watching the sunset or stargazing, Carmichael’s chic open-air space offers a first class dining experience.

Executive Chef Gregory Williams has been with Sugar Ridge since 2009, and has created a menu emphasizing fresh seafood and local ingredients with Caribbean flair. The Chef’s signature dishes include the lobster medallion and Caribbean boullibase.

For further information please visit the Sugar Ridge website at :

Print This Page Print This Page