Jerk Chicken with Jamaican Rice and Peas Recipe

Introduction

Jerk Chicken with Jamaican Rice and Peas is a vibrant, flavorful dish that brings the taste of the Caribbean into your kitchen. The spicy, aromatic chicken pairs perfectly with creamy coconut rice and tender kidney beans for a well-rounded meal that’s sure to impress.

Ingredients

• 6 bone-in, skin-on chicken thighs or drumsticks
• 2 tbsp allspice
• 1 tbsp thyme
• 1 tbsp brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 4 garlic cloves
• 1 Scotch bonnet pepper (or habanero), seeded
• 1-inch piece fresh ginger
• 3 green onions
• 1/4 cup soy sauce
• 2 tbsp vinegar (white or apple cider)
• 1 tbsp lime juice
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1 1/2 cups long-grain rice (preferably jasmine or basmati)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup water or chicken broth
• 2 garlic cloves, smashed
• 3 green onions
• 3–4 sprigs fresh thyme
• 1 whole Scotch bonnet (optional, for flavor)
• Salt to taste

Instructions

1. Step 1: Blend all jerk marinade ingredients— allspice, thyme, brown sugar, cinnamon, nutmeg, garlic, Scotch bonnet pepper, ginger, green onions, soy sauce, vinegar, lime juice, vegetable oil, salt, and pepper— into a smooth paste using a blender or food processor.
2. Step 2: Rub the marinade thoroughly over the chicken thighs or drumsticks. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
3. Step 3: Preheat your oven to 400°F (200°C) or heat your grill. Cook the marinated chicken for 35–45 minutes until the internal temperature reaches 165°F (75°C). For extra char, broil the chicken for the last few minutes if desired.
4. Step 4: While the chicken cooks, prepare the rice and peas. In a large saucepan, combine the rice, kidney beans, coconut milk, water or chicken broth, smashed garlic cloves, green onions, fresh thyme sprigs, whole Scotch bonnet (if using), and salt.
5. Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes or until the rice is tender and the liquid has been absorbed.
6. Step 6: Remove the whole Scotch bonnet and green onions from the rice. Fluff the rice gently with a fork, then serve alongside the juicy jerk chicken.

Tips & Variations

• If you prefer less heat, use fewer or milder peppers and remove all seeds before blending the marinade.
• Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
• For an extra smoky taste, grill the chicken over charcoal instead of baking.
• Substitute kidney beans with pigeon peas for a more traditional Jamaican experience.
• Use lime zest in the marinade for an added citrusy brightness.

Storage

Store leftover jerk chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) until warmed through to maintain crisp skin. Reheat the rice gently on the stove or microwave, adding a splash of water if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make jerk chicken without a Scotch bonnet pepper?

Yes, you can substitute with habanero or a milder chili if preferred. Removing the seeds reduces the heat further, making the dish more approachable for sensitive palates.

Is it necessary to use coconut milk in the rice and peas?

Coconut milk adds richness and authentic flavor to the rice and peas, but you can substitute with regular milk or additional broth in a pinch. The dish will still be delicious but less creamy.

Jerk Chicken with Jamaican Rice and Peas Recipe

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★★★★★

4.5 from 74 reviews

This authentic Jerk Chicken with Jamaican Rice and Peas recipe combines spicy, flavorful chicken marinated in a traditional jerk sauce with a creamy, aromatic rice dish cooked with kidney beans and coconut milk. Perfect for a taste of the Caribbean, it offers a balance of heat, sweetness, and savory flavors that can be enjoyed any day.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours (including marinating time)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Jamaican

Ingredients

Scale 1x2x3x

For the Jerk Chicken Marinade:

• 6 bone-in, skin-on chicken thighs or drumsticks
• 2 tbsp allspice
• 1 tbsp thyme
• 1 tbsp brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 4 garlic cloves
• 1 Scotch bonnet pepper (or habanero), seeded
• 1-inch piece fresh ginger
• 3 green onions
• 1/4 cup soy sauce
• 2 tbsp vinegar (white or apple cider)
• 1 tbsp lime juice
• 2 tbsp vegetable oil
• Salt and pepper to taste

For the Rice and Peas:

• 1 1/2 cups long-grain rice (preferably jasmine or basmati)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup water or chicken broth
• 2 garlic cloves, smashed
• 3 green onions
• 3–4 sprigs fresh thyme
• 1 whole Scotch bonnet (optional, for flavor)
• Salt to taste

Instructions

1. Prepare the Jerk Marinade: Blend all marinade ingredients—2 tbsp allspice, 1 tbsp thyme, 1 tbsp brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 4 garlic cloves, 1 seeded Scotch bonnet pepper, 1-inch fresh ginger, 3 green onions, 1/4 cup soy sauce, 2 tbsp vinegar, 1 tbsp lime juice, 2 tbsp vegetable oil, salt, and pepper—into a smooth paste using a blender or food processor for a perfect jerk flavor base.
2. Marinate the Chicken: Thoroughly rub the jerk marinade all over the 6 bone-in, skin-on chicken thighs or drumsticks. Cover and let it marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the spices and flavors to deeply permeate the meat.
3. Cook the Jerk Chicken: Preheat your oven to 400°F (200°C) or set up your grill. Place the marinated chicken on a baking sheet or grill rack and cook for 35–45 minutes, turning if grilling, until the internal temperature reaches 165°F (75°C). For a charred finish, broil in the oven for the last few minutes if baking.
4. Prepare the Rice and Peas: In a large saucepan, combine 1 1/2 cups long-grain rice, 1 can (15 oz) drained kidney beans, 1 can (14 oz) coconut milk, 1 cup water or chicken broth, 2 smashed garlic cloves, 3 green onions, 3–4 sprigs fresh thyme, 1 whole Scotch bonnet (optional), and salt to taste.
5. Cook the Rice: Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover the saucepan and simmer gently for 15–18 minutes until the rice is tender and all liquid is absorbed.
6. Finish and Serve: Remove the Scotch bonnet and green onions from the rice. Fluff the rice with a fork to separate grains and serve alongside the hot, flavorful jerk chicken for a delicious Caribbean meal.

Notes

• For a milder dish, remove the seeds from the Scotch bonnet or substitute with a milder chili pepper.
• Marinating the chicken overnight intensifies the flavors, but 4 hours is sufficient if short on time.
• You can grill the chicken for an authentic smoky flavor or bake it for convenience.
• Using chicken broth instead of water in the rice enhances its flavor.
• Be careful when handling Scotch bonnet peppers—wear gloves to avoid irritation.
• This recipe can be doubled to serve a larger group.

Keywords: Jerk Chicken, Jamaican Rice and Peas, Caribbean Recipe, Spicy Chicken, Coconut Rice, Authentic Jamaican