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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/jerk-chicken-with-jamaican-rice-and-peas-recipe/