Craving island flavors? Jerk Chicken with Jamaican Rice and Peas brings spicy chicken and creamy coconut rice to your table! This Caribbean Comfort Dish is bold, easy, and perfect for any meal. Try this simple recipe for a spicy island meal that’s sure to impress!
Why You’ll Love Jerk Chicken with Jamaican Rice and Peas
- Bold: Jerk Chicken with Jamaican Rice and Peas shines in this spicy island meal.
- Flavorful: Spicy jerk with creamy coconut rice for this Caribbean comfort dish.
- Versatile: Grill or bake for this simple recipe’s ease.
- Hearty: Perfect for dinners or gatherings with this creamy coconut rice.
- Authentic: Island vibes in this spicy island meal.
Ingredients for Jerk Chicken with Jamaican Rice and Peas
Here’s what you’ll need for this spicy island meal (serves 4):
For the Jerk Chicken Marinade:
- 6 bone-in, skin-on chicken thighs or drumsticks
- 2 tbsp (12g) allspice
- 1 tbsp dried thyme
- 1 tbsp (12g) brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 4 garlic cloves, minced
- 1 Scotch bonnet pepper (or habanero), seeded
- 1-inch piece fresh ginger, grated
- 3 green onions, chopped
- ¼ cup (60ml) soy sauce
- 2 tbsp (30ml) white or apple cider vinegar
- 1 tbsp (15ml) fresh lime juice
- 2 tbsp (30ml) vegetable oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Rice and Peas:
- 1½ cups (300g) long-grain rice (jasmine or basmati)
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 can (14 oz/400ml) coconut milk
- 1 cup (240ml) water or chicken broth
- 2 garlic cloves, smashed
- 3 green onions, whole
- 3–4 sprigs fresh thyme
- 1 whole Scotch bonnet pepper (optional)
- ½ tsp kosher salt
Equipment
- Blender or food processor
- Large saucepan with lid
- Baking sheet or grill
- Mixing bowl
- Tongs
Ingredient Tips
- Scotch Bonnet: Spicy; use half for milder Caribbean comfort dish.
- Rice: Jasmine for creamy coconut rice texture.
- Allspice: Key for authentic spicy island meal flavor.
- Coconut Milk: Full-fat for rich simple recipe creaminess.
- Chicken: Bone-in for juicy festive holiday treat.
Directions for Jerk Chicken with Jamaican Rice and Peas
Let’s create this Caribbean comfort dish!
Prepare Marinade
I blend 2 tbsp allspice, 1 tbsp thyme, 1 tbsp brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, 4 garlic cloves, 1 Scotch bonnet, 1-inch ginger, 3 green onions, ¼ cup soy sauce, 2 tbsp vinegar, 1 tbsp lime juice, 2 tbsp oil, salt, and pepper into a paste for this spicy island meal.
Marinate Chicken
I rub marinade over 6 chicken thighs, cover, and refrigerate for 4 hours or overnight for this simple recipe’s bold flavor.
Cook Chicken
Grill: I preheat grill to medium-high, cook chicken 6–7 minutes per side until 165°F (75°C).
Bake: I preheat oven to 400°F (200°C), bake on a sheet for 35–45 minutes, broiling 2–3 minutes for crispness, for this Jerk Chicken with Jamaican Rice and Peas.
Cook Rice and Peas
In a saucepan, I combine 1½ cups rice, 15 oz kidney beans, 14 oz coconut milk, 1 cup water, 2 garlic cloves, 3 green onions, 3–4 thyme sprigs, optional Scotch bonnet, and ½ tsp salt. I boil, reduce to low, cover, and simmer 15–18 minutes until tender. I remove pepper and onions, then fluff for this creamy coconut rice.
Serve
I serve hot chicken with rice and peas for this Caribbean comfort dish.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 35–45 minutes (chicken), 15–18 minutes (rice)
- Marinating Time: 4 hours
- Total Time: ~5 hour 20 minutes
- Servings: 4 (1½ thighs, ~¾ cup rice each)
- Calories: ~650 kcal per serving
- Macros per Serving: 60g carbs, 35g protein, 30g fat
Variations for Jerk Chicken with Jamaican Rice and Peas
Try these twists for this spicy island meal:
- Boneless: Use chicken breasts, bake 20–25 minutes for this Caribbean comfort dish.
- Mild: Skip Scotch bonnet for milder creamy coconut rice pairing.
- Pineapple: Add pineapple to rice for this simple recipe’s sweetness.
- Veggie: Marinate tofu for this spicy island meal twist.
- Rice: Use brown rice, adjust liquid and time for this creamy coconut rice.
Serving Ideas:
- Pair with Food and Tips’ mango salsa for this Caribbean comfort dish.
- Serve with Food and Tips’ grilled plantains for this spicy island meal.
- Enjoy with Food and Tips’ rum punch for this creamy coconut rice.
Storage
- I store chicken and rice separately in airtight containers in the fridge for 3 days.
- I reheat chicken at 350°F (175°C) or in a skillet, and rice with a splash of water in the microwave.
- I freeze both for 2 months, thawing overnight for this simple recipe.
Serving Tips
- Presentation: Serve Jerk Chicken with Jamaican Rice and Peas on a vibrant platter for Caribbean comfort dish appeal.
- Garnish: Sprinkle green onions for this spicy island meal’s color.
- Pairing: Enjoy with Food and Tips’ coleslaw for this creamy coconut rice.
- Portion Size: 1½ thighs and ¾ cup rice per serving for a hearty meal.
- Occasions: Perfect for family dinners, barbecues, or festive gatherings.
FAQs About Jerk Chicken with Jamaican Rice and Peas
Here are answers to common questions about this Caribbean comfort dish:
What makes jerk seasoning unique?
Allspice and Scotch bonnet create bold flavor in this spicy island meal.
Can I use pre-made jerk seasoning?
Yes, mix with oil and citrus for this simple recipe’s marinade.
Is Scotch bonnet too spicy?
It’s hot; use half or bell peppers for milder creamy coconut rice.
Can I use brown rice?
Yes, increase liquid and cook time for this Caribbean comfort dish.
Why “peas” for kidney beans?
In Jamaica, “peas” refers to beans in this spicy island meal.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Jerk Chicken with Jamaican Rice and Peas is a spicy, creamy dish bursting with Caribbean flavor. This simple recipe delivers a Caribbean comfort dish for any occasion. Savor the bold, island-inspired bite in every plate!
Jerk Chicken with Jamaican Rice and Peas
Ingredients
For the Jerk Chicken Marinade:
- 6 bone-in skin-on chicken thighs or drumsticks
- 2 tbsp 12g allspice
- 1 tbsp dried thyme
- 1 tbsp 12g brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 4 garlic cloves minced
- 1 Scotch bonnet pepper or habanero, seeded
- 1- inch piece fresh ginger grated
- 3 green onions chopped
- ¼ cup 60ml soy sauce
- 2 tbsp 30ml white or apple cider vinegar
- 1 tbsp 15ml fresh lime juice
- 2 tbsp 30ml vegetable oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Rice and Peas:
- 1½ cups 300g long-grain rice (jasmine or basmati)
- 1 can 15 oz/425g kidney beans, drained and rinsed
- 1 can 14 oz/400ml coconut milk
- 1 cup 240ml water or chicken broth
- 2 garlic cloves smashed
- 3 green onions whole
- 3 –4 sprigs fresh thyme
- 1 whole Scotch bonnet pepper optional
- ½ tsp kosher salt
Instructions
Prepare Marinade
- I blend 2 tbsp allspice, 1 tbsp thyme, 1 tbsp brown sugar, 1 tsp cinnamon, ½ tsp nutmeg, 4 garlic cloves, 1 Scotch bonnet, 1-inch ginger, 3 green onions, ¼ cup soy sauce, 2 tbsp vinegar, 1 tbsp lime juice, 2 tbsp oil, salt, and pepper into a paste for this spicy island meal.
Marinate Chicken
- I rub marinade over 6 chicken thighs, cover, and refrigerate for 4 hours or overnight for this simple recipe’s bold flavor.
Cook Chicken
- Grill: I preheat grill to medium-high, cook chicken 6–7 minutes per side until 165°F (75°C).
- Bake: I preheat oven to 400°F (200°C), bake on a sheet for 35–45 minutes, broiling 2–3 minutes for crispness, for this Jerk Chicken with Jamaican Rice and Peas.
Cook Rice and Peas
- In a saucepan, I combine 1½ cups rice, 15 oz kidney beans, 14 oz coconut milk, 1 cup water, 2 garlic cloves, 3 green onions, 3–4 thyme sprigs, optional Scotch bonnet, and ½ tsp salt. I boil, reduce to low, cover, and simmer 15–18 minutes until tender. I remove pepper and onions, then fluff for this creamy coconut rice.
Serve
- I serve hot chicken with rice and peas for this Caribbean comfort dish.
Notes
- Use a charcoal grill for a traditional smoky flavor.
- Overnight marinating enhances the complexity of the jerk spices.
- Bone-in chicken provides better flavor, but boneless can be used for convenience.
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