Jerk Chicken Rice Peas (Print version)

Spicy marinated chicken served over fragrant coconut rice and kidney beans for a taste of the Caribbean.

# What you’ll need:

→ Jerk Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons vegetable oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 Scotch bonnet pepper, seeded and finely chopped
07 - 1 tablespoon fresh thyme leaves
08 - Juice of 1 lime
09 - 1 tablespoon soy sauce
10 - 1 tablespoon brown sugar
11 - 1 teaspoon ground allspice
12 - 1/2 teaspoon ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Rice & Peas

16 - 1 cup long-grain rice
17 - 1 can (15 ounces) kidney beans, drained and rinsed
18 - 1 can (13.5 fluid ounces) coconut milk
19 - 1 cup water
20 - 2 spring onions, chopped
21 - 1 clove garlic, minced
22 - 1 teaspoon fresh thyme leaves
23 - 1 bay leaf
24 - 1/2 teaspoon salt
25 - 1/4 teaspoon black pepper

# Steps:

01 - In a large bowl, combine jerk seasoning, vegetable oil, minced garlic, chopped onion, Scotch bonnet pepper, fresh thyme, lime juice, soy sauce, brown sugar, allspice, cinnamon, nutmeg, salt, and black pepper. Mix thoroughly until well combined.
02 - Add chicken thighs to the marinade and coat thoroughly on all sides. Refrigerate for at least 1 hour, preferably overnight for enhanced flavor development.
03 - Preheat oven to 400°F. Line a baking tray with aluminum foil for easy cleanup.
04 - Remove chicken from marinade and place on prepared baking tray. Roast for 35 to 40 minutes until fully cooked and skin is crispy. For additional caramelization, finish under the broiler for 2 to 3 minutes.
05 - While chicken roasts, combine coconut milk, water, drained kidney beans, rice, chopped spring onions, minced garlic, thyme, bay leaf, salt, and black pepper in a saucepan. Bring to a boil over medium-high heat.
06 - Reduce heat to low, cover with lid, and simmer for 18 to 20 minutes until rice is tender and liquid is fully absorbed. Remove from heat and allow to steam, covered, for 5 minutes. Discard bay leaf and fluff rice with a fork.
07 - Serve roasted jerk chicken hot over the coconut rice and kidney beans. Garnish with fresh thyme sprigs or lime wedges as desired.

# Cooking tips:

01 -
  • The spice builds beautifully without overwhelming, especially if you go easy on the Scotch bonnet at first.
  • Everything cooks in roughly the same timeframe, so you're not juggling ten different pans like a circus act.
  • Once you nail the jerk marinade, you'll find yourself making this constantly because it never gets old.
02 -
  • Don't skip the marinating time—I once tried to rush it with just 20 minutes and the difference was noticeable; the spices need time to really penetrate the meat.
  • If your Scotch bonnet pepper makes you nervous, starting with half and tasting as you go is smarter than diving in and then regretting it.
03 -
  • Make your jerk paste a day ahead and let the flavors marry in the fridge—it actually tastes more complex the next day.
  • If you can't find Scotch bonnet peppers, a habanero works in a pinch, though the flavor profile shifts slightly toward smokier and less fruity.
Go back