This flavorful Jerk Chicken with Rice and Peas is a classic Jamaican dish made with bold spices, tender grilled or baked chicken, and creamy coconut rice infused with kidney beans and thyme. It’s a vibrant, comforting, and authentic Caribbean meal that brings serious island vibes to your table.
Why You’ll Love This Recipe
This dish delivers the irresistible flavor of the Caribbean right to your home kitchen. The jerk chicken is deeply seasoned with a bold blend of spices, aromatics, and heat, while the rice and peas offer a creamy, mildly spiced balance with every bite. Together, they form a complete, satisfying meal that’s both hearty and exotic. Whether grilled or baked, it’s a crowd-pleasing recipe perfect for casual family dinners or festive gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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
Directions
Make the Jerk Chicken:
- Prepare marinade: In a blender or food processor, combine all marinade ingredients into a thick paste.
- Marinate: Rub the marinade all over the chicken, ensuring it’s well coated. Place in a sealed container or dish, cover, and refrigerate for at least 4 hours or overnight for maximum flavor.
- Cook:
- To Grill: Preheat grill to medium-high. Grill chicken 6–7 minutes per side or until the internal temperature reaches 165°F (75°C), and skin is slightly charred.
- To Bake: Preheat oven to 400°F (200°C). Arrange chicken on a baking sheet or dish and bake for 35–45 minutes. Broil the last few minutes for extra color and crispness, if desired.
Cook the Rice and Peas:
- In a large saucepan, combine rice, kidney beans, coconut milk, water or broth, garlic, green onions, thyme, Scotch bonnet (left whole), and salt.
- Bring to a boil, stir once, then reduce heat to low. Cover tightly and simmer for 15–18 minutes or until the rice is tender and liquid is absorbed.
- Remove the Scotch bonnet and green onions. Fluff the rice with a fork. Serve hot with jerk chicken.
Servings and timing
Servings: Serves 4
Prep time: 20 minutes
Marinating time: At least 4 hours (preferably overnight)
Cook time: 35–45 minutes for chicken, 18 minutes for rice
Total time: About 1 hour (plus marinating)
Variations
- Boneless Chicken: Use boneless thighs or breasts for a faster cook time; reduce baking time to 20–25 minutes.
- Oven Broil Finish: Finish grilled or baked chicken under the broiler for extra crispness.
- Pineapple Rice: Add small pineapple chunks to the rice for a tropical twist.
- Vegetarian Option: Skip the chicken and serve the rice and peas with grilled vegetables or tofu marinated in jerk seasoning.
- Less Spicy: Use half a Scotch bonnet or remove seeds for milder heat.
Storage/Reheating
Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) or in a skillet over medium heat until warmed through. Reheat rice with a splash of water on the stovetop or in the microwave. Both components can be frozen for up to 2 months; thaw in the fridge overnight before reheating.
FAQs
What does “jerk” mean in Jamaican cuisine?
“Jerk” refers to a style of cooking native to Jamaica where meat is marinated or dry-rubbed with a spicy seasoning blend, then grilled or roasted.
Can I use jerk seasoning instead of making a marinade?
Yes, pre-made jerk seasoning or paste can be used. Mix with oil, soy sauce, and citrus juice for a marinade base.
Is Scotch bonnet pepper very spicy?
Yes, it’s a hot pepper. You can substitute with habanero or use less to control heat.
Do I need to grill the chicken for authentic flavor?
Grilling offers a smoky, authentic flavor, but baking is a convenient and tasty alternative.
Can I use canned beans for the rice?
Yes, canned kidney beans are traditional and convenient. Rinse before using.
Why is it called “rice and peas” when kidney beans are used?
In the Caribbean, “peas” refers to both beans and legumes. Kidney beans are a common choice for this dish.
Can I use brown rice?
Yes, but it requires more liquid and a longer cook time. Adjust accordingly.
Can I marinate the chicken too long?
Over 24 hours may affect texture, but up to 12–18 hours is ideal for deep flavor without over-curing the meat.
What can I serve with jerk chicken and rice?
Grilled plantains, mango salsa, or steamed vegetables pair well for a complete Caribbean meal.
Can I make this recipe less spicy for kids?
Yes, reduce or omit the Scotch bonnet and use sweet bell peppers instead for flavor without heat.
Conclusion
Jerk Chicken with Jamaican Rice and Peas is a bold, satisfying dish full of rich spice, heat, and creamy comfort. Whether you grill or bake, this Caribbean classic delivers irresistible flavor and warmth. Paired with aromatic coconut rice, it’s a meal that feels festive and nourishing all at once—a true taste of the islands brought straight to your kitchen.
PrintJerk Chicken with Jamaican Rice and Peas
This flavorful Jerk Chicken with Rice and Peas is a classic Jamaican dish made with bold spices, tender grilled or baked chicken, and creamy coconut rice infused with kidney beans and thyme. It’s a vibrant, comforting, and authentic Caribbean meal that brings serious island vibes to your table.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Caribbean
- Diet: Halal
Ingredients
- 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
- Make the Jerk Chicken: Blend all marinade ingredients into a paste using a blender or food processor.
- Rub the marinade thoroughly over the chicken. Cover and marinate in the fridge for at least 4 hours or overnight for best flavor.
- Preheat oven to 400°F (200°C) or preheat grill. Bake or grill chicken for 35–45 minutes, or until internal temperature reaches 165°F (75°C). Broil for the last few minutes if desired for a charred finish.
- Cook the Rice and Peas: In a large saucepan, combine rice, kidney beans, coconut milk, water, garlic, green onions, thyme, Scotch bonnet (if using), and salt.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
- Remove Scotch bonnet and green onions. Fluff rice with a fork and serve alongside jerk chicken.
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.
Nutrition
- Serving Size: 1 chicken thigh with 1 cup rice and peas
- Calories: 520
- Sugar: 4g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg