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Jerk Chicken with Jamaican Rice and Peas

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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.

Ingredients

Units 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. Make the Jerk Chicken: Blend all marinade ingredients into a paste using a blender or food processor.
  2. Rub the marinade thoroughly over the chicken. Cover and marinate in the fridge for at least 4 hours or overnight for best flavor.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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