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Jerk Chicken with Jamaican Rice and Peas

Jerk Chicken with Jamaican Rice and Peas

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours 20 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 650 kcal

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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Keyword Jerk Chicken with Jamaican Rice and Peas