Jerk Chicken with Rice and Peas

Name: Jerk Chicken with Rice and Peas
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 3 lbs chicken thighs and drumsticks, skin-on; 8 green onions (for marinade), roughly chopped; 6 garlic cloves (for marinade), peeled; 2-3 scotch bonnet peppers (for marinade), stemmed; 2 inches fresh ginger (for marinade), peeled; 2 tbsp fresh thyme leaves (for marinade); 2 tbsp ground allspice (for marinade); 1 tsp ground cinnamon (for marinade); 1 tsp ground nutmeg (for marinade); 2 tbsp brown sugar (for marinade); 2 tsp salt (for marinade); 1 tsp black pepper (for marinade), ground; 1/4 cup soy sauce (for marinade); 1/4 cup fresh lime juice (for marinade); 1/4 cup vegetable oil (for marinade); 2 cups long grain rice (for rice and peas), rinsed; 2 cups kidney beans (for rice and peas), drained; 2 cups coconut milk (for rice and peas); 2 cups water (for rice and peas); 2 scallion (for rice and peas), chopped

Authentic Jamaican jerk chicken marinated in a fiery scotch bonnet and allspice blend, then grilled to perfection and served with traditional coconut rice and kidney beans.

75 minMediumServes 6650 cal/serving

JamaicanDinnerGrillHigh ProteinNut-FreePork-Free

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Ingredients

3 lbs chicken thighs and drumsticks, skin-on
8 green onions (for marinade), roughly chopped
6 garlic cloves (for marinade), peeled
2-3 scotch bonnet peppers (for marinade), stemmed
2 inches fresh ginger (for marinade), peeled
2 tbsp fresh thyme leaves (for marinade)
2 tbsp ground allspice (for marinade)
1 tsp ground cinnamon (for marinade)
1 tsp ground nutmeg (for marinade)
2 tbsp brown sugar (for marinade)
2 tsp salt (for marinade)
1 tsp black pepper (for marinade), ground
1/4 cup soy sauce (for marinade)
1/4 cup fresh lime juice (for marinade)
1/4 cup vegetable oil (for marinade)
2 cups long grain rice (for rice and peas), rinsed
2 cups kidney beans (for rice and peas), drained
2 cups coconut milk (for rice and peas)
2 cups water (for rice and peas)
2 scallion (for rice and peas), chopped

Instructions

1

For the jerk marinade: In a food processor, combine 8 roughly chopped green onions (for marinade), 6 peeled garlic cloves (for marinade), 2-3 stemmed scotch bonnet peppers (for marinade), 2 inches peeled fresh ginger (for marinade), 2 tbsp fresh thyme leaves (for marinade), 2 tbsp ground allspice (for marinade), 1 tsp ground cinnamon (for marinade), 1 tsp ground nutmeg (for marinade), 2 tbsp brown sugar (for marinade), 2 tsp salt (for marinade), 1 tsp black pepper (for marinade), 1/4 cup soy sauce (for marinade), 1/4 cup fresh lime juice (for marinade), and 1/4 cup vegetable oil (for marinade). Blend until smooth to create the jerk marinade.
2

Make several small cuts in the 3 lbs skin-on chicken thighs and drumsticks to allow the marinade to penetrate. Place chicken in a large zip-top bag or non-reactive container.
3

Pour the marinade over the chicken, ensuring it's well coated. Seal and refrigerate for at least 4 hours, preferably overnight for best flavor.
4

When ready to cook, preheat grill to medium-high heat. If using charcoal, add soaked pimento wood chips or allspice berries for authentic flavor.
5

Remove chicken from marinade (do not wipe off). Grill chicken for about 35-45 minutes, turning occasionally, until skin is charred and internal temperature reaches 165°F (74°C) when tested with a meat thermometer.
6

While chicken is grilling, prepare the rice and peas. In a large pot, combine 2 cups rinsed long grain rice (for rice and peas), 2 cups drained kidney beans (for rice and peas), 2 cups coconut milk (for rice and peas), 2 cups water (for rice and peas), and 2 chopped scallion (for rice and peas). Season with salt.
7

Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender and liquid is absorbed.
8

Fluff rice with a fork and let it rest covered for 5 minutes before serving.
9

Serve the jerk chicken with the coconut rice and peas, garnishing with additional lime wedges if desired.

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Questions

What internal temperature should Jerk Chicken with Rice and Peas reach?

For Jerk Chicken with Rice and Peas, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

What equipment do I need for Jerk Chicken with Rice and Peas?

Beyond a knife and a board, the method uses a food processor (step 1) and a probe thermometer (step 5). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

What can I use instead of allspice in Jerk Chicken with Rice and Peas?

The entry for Jerk Chicken with Rice and Peas calls for 2 tbsp ground allspice (for marinade). In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use chicken breasts instead of chicken thighs in Jerk Chicken with Rice and Peas?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Jerk Chicken with Rice and Peas uses 3 lbs chicken thighs and drumsticks, skin-on.

Is Jerk Chicken with Rice and Peas spicy?

Yes, it is properly hot. The heat in Jerk Chicken with Rice and Peas comes from 2-3 scotch bonnet peppers (for marinade), stemmed. For a milder plate, remove the seeds and ribs from the scotch bonnets, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Jerk Chicken with Rice and Peas?

One serving (the recipe makes 6) is about 650 calories, with 58 g protein, 58 g carbohydrate and 8 g fat, plus 3 g fiber and 920 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Jerk Chicken with Rice and Peas can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of overnight, or about 8 hours: "Seal and refrigerate for at least 4 hours, preferably overnight for best flavor." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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