Copycat order
Takeout-style jerk chicken plate at home
A typical takeout jerk chicken plate next to the home build, per person: protein, calories and cost. The takeout side is an estimate with its source below; the home side is computed from the recipe.
Jerk chicken plate
At home: Jerk Chicken with Rice and Peas, one serving
| Per person | Your orderestimate | At homeper serving |
|---|---|---|
| Protein | 46 g | 52 g |
| Calories | 1010 | 680 |
| Cost | what you paid | partly priced |
Type what you paid to see the difference.
Takeout side: a written restaurant-style recipe for jerk chicken plate. Estimated for a typical restaurant portion. Restaurants vary.
At home: computed from USDA FoodData Central, per person. Home cost at US average prices (September 2026); your store will differ.
How the takeout side is estimated
Takeout restaurants don't publish one standard recipe, so we estimate a typical portion. Where the USDA's What We Eat in America survey database (FNDDS) has the dish, we use its per-100 g values and a stated portion. Where it doesn't, we write a restaurant-style recipe with its portion assumptions and compute it with the same engine as the home build. More on the method
Jerk chicken plate
579 g · about 1010 kcal · 46 g protein
Reference build: one plate: a jerk-marinated chicken quarter (about 8 oz bone-in, skin-on, as bought) with 1 1/2 cups of rice and peas cooked in coconut milk. Estimated for a typical restaurant portion. Restaurants vary.
The reference recipe
- 8 oz bone-in skin-on chicken thighs
- 1 tablespoon jerk seasoning
- 1 tablespoon vegetable oil
- 1 1/2 cups cooked white rice
- 1/2 cup kidney beans
- 1/4 cup coconut milk
The home build
Only 90% of the home build's ingredient weight has a US average price, so we don't show a cost for this one. Your store will differ.
Ingredients
Jerk Chicken with Rice and Peas · makes 4 plates
- 2 lb boneless skinless chicken thighs
- 2 tablespoons jerk seasoning
- 4 scallions, chopped
- 3 cloves garlic
- 2 tablespoons fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon light brown sugar, packed
- 1 tablespoon canola oil
- 1 cup long-grain white rice
- 1 (15 oz) can kidney beans, drained and rinsed
- 3/4 cup light coconut milk
- 3/4 cup water
- 2 sprigs fresh thyme
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1 lime, cut into wedges
First steps
Jerk Chicken with Rice and Peas
Blend the jerk seasoning, scallions, garlic, lime juice, soy sauce, sugar and oil into a paste. Rub it all over the chicken and refrigerate 10 minutes while the oven heats to 450°F.
Roast the chicken on a foil-lined pan for 22 to 25 minutes until charred at the edges and 165°F.
2 more steps in the app, with cook mode and timers (Short Order Pro).
Questions
How much protein is in a takeout jerk chicken plate?
About 46 g for a typical restaurant portion, estimated from a written reference recipe for jerk chicken plate. Restaurants vary. The home build has about 52 g per serving.
How many calories are in a takeout jerk chicken plate?
About 1010 kcal for a typical restaurant portion (estimate). The home build (Jerk Chicken with Rice and Peas) is about 680 kcal per serving, about 330 kcal fewer.
What does a home jerk chicken plate cost?
Only 90% of the home build's ingredient weight has a US average price, so we don't show a cost for this one. We don't list restaurant prices; type what you paid above to compare.
Is this a restaurant's recipe?
No. It's a home dish in the same style, written for a home kitchen. We don't use any restaurant's recipe or nutrition numbers, and the order name is generic.
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Kung pao chicken + riceTakeout about 930 kcal · home 720 kcal−210 kcalat home
Lemon chicken comboTakeout about 1450 kcal · home 670 kcal−780 kcalat home
Mongolian beef + riceTakeout about 1360 kcal · home 710 kcal−650 kcalat home
Chicken lo mein, largeTakeout about 780 kcal · home 540 kcal−240 kcalat homeEstimated for a typical restaurant portion. Restaurants vary. Not affiliated with any restaurant, chain or delivery app.
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