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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.

75 minMediumServes 6650 cal/serving

JamaicanDinnerGrillHigh ProteinNut-FreePork-Free

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. 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. 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. 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. 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. 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. 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. 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. 8

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

  9. 9

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

Questions

Can I make Jerk Chicken with Rice and Peas gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce (for marinade). Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Jerk Chicken with Rice and Peas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Jerk Chicken with Rice and Peas?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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