Jerk Chicken Rice Peas (Printable)

A flavorful Caribbean dish combining spicy marinated chicken with aromatic coconut rice and kidney beans.

# What You Need:

→ Jerk Chicken

01 - 4 chicken thighs, bone-in, skin-on
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

# Directions:

01 - In a large mixing bowl, combine jerk seasoning, vegetable oil, minced garlic, chopped onion, finely chopped Scotch bonnet pepper, fresh thyme leaves, lime juice, soy sauce, brown sugar, ground allspice, ground cinnamon, ground nutmeg, salt, and black pepper. Mix thoroughly until well combined.
02 - Add chicken thighs to the marinade and coat thoroughly, ensuring all surfaces are well covered. Refrigerate for at least 1 hour, preferably overnight for deeper flavor development.
03 - Preheat oven to 400°F. Remove marinated chicken from refrigerator and place on a foil-lined baking tray. Roast for 35 to 40 minutes until fully cooked through with crispy skin. For additional charring, finish under the broiler for 2 to 3 minutes.
04 - While chicken roasts, combine coconut milk, water, drained kidney beans, rice, chopped spring onions, minced garlic, fresh thyme leaves, bay leaf, salt, and black pepper in a saucepan.
05 - Bring mixture to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for 18 to 20 minutes until rice is tender and liquid is completely absorbed.
06 - Remove saucepan from heat and allow to steam, covered, for 5 minutes. Fluff rice gently with a fork and discard the bay leaf.
07 - Arrange jerk chicken over prepared rice and peas. Garnish with additional fresh thyme or lime wedges if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Classic Caribbean flavors featuring a perfect balance of spice and sweetness.
  • Succulent bone-in chicken thighs with irresistible crispy, charred skin.
  • Creamy coconut rice and peas (kidney beans) for a hearty, comforting side.
  • A dairy-free and high-protein meal that is sure to impress dinner guests.
02 -
  • Marinate the chicken overnight to allow the spices to penetrate deep into the meat for maximum flavor.
  • Always fluff the rice with a fork after steaming to prevent the grains from sticking together.
  • If you require a gluten-free meal, ensure you use a certified gluten-free soy sauce and check all spice labels.
Go Back