Jerk Chicken with Rice and Peas
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.
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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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8
Fluff rice with a fork and let it rest covered for 5 minutes before serving.
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9
Serve the jerk chicken with the coconut rice and peas, garnishing with additional lime wedges if desired.