Jerk Chicken Rice Peas (Printable)

Spicy jerk chicken paired with coconut-infused rice and kidney beans for a flavorful Caribbean meal.

# Components:

→ 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 oz) kidney beans, drained and rinsed
18 - 1 can (13.5 oz) 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, diced 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, coating thoroughly on all sides. Cover and refrigerate for a minimum of 1 hour, preferably overnight for enhanced flavor development.
03 - Preheat oven to 400°F. Remove chicken from marinade and arrange on a foil-lined baking tray. Roast for 35 to 40 minutes until cooked through and skin is crispy. For additional char, place under the broiler for 2 to 3 minutes.
04 - While chicken roasts, combine coconut milk, water, drained kidney beans, long-grain rice, chopped spring onions, minced garlic, fresh thyme, bay leaf, salt, and black pepper in a saucepan. Bring to a rolling boil.
05 - Reduce heat to low, cover with a lid, and simmer for 18 to 20 minutes until rice is tender and liquid is fully absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and discard bay leaf.
06 - Arrange rice and peas on serving plates and top with jerk chicken. Garnish with additional fresh thyme or lime wedges if desired.

# Expert Advice:

01 -
  • The spice hits different: it builds rather than overwhelms, warming your palate with smoke and subtle sweetness instead of just burning through.
  • One pan magic: while the chicken roasts, your rice cooks itself into creamy, fragrant perfection without fussing.
  • Feeds a crowd or just you: this scales beautifully and tastes even better as leftovers the next day.
02 -
  • Marinating time matters more than you think: rushing this to just 30 minutes leaves you with seasoned chicken, not jerk chicken—overnight transforms it into something transcendent.
  • Don't skip the broiler finish: that final 2–3 minute char under high heat is what separates good jerk from the kind that makes people close their eyes and sigh.
03 -
  • Keep that marinade: brush extra paste on the chicken halfway through roasting for deeper color and flavor that caramelizes beautifully.
  • Rice absorption trick: if your rice finishes cooking but still has liquid, remove the lid and let it evaporate over medium heat for a minute or two—no soggy rice allowed.
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