Jerk Chicken Rice Peas (Printable Version)

Tender jerk-seasoned chicken paired with aromatic coconut rice and kidney beans for a vibrant Caribbean meal.

# What You'll Need:

→ Jerk Chicken

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

→ Coconut Rice & Kidney Beans

16 - 1 cup long-grain basmati or jasmine rice
17 - 1 can (15 ounces) kidney beans, drained and rinsed
18 - 1 can (13.5 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

# How to Make It:

01 - In a large mixing bowl, combine jerk seasoning, vegetable oil, minced garlic, chopped onion, Scotch bonnet pepper, thyme leaves, lime juice, soy sauce, brown sugar, ground allspice, cinnamon, nutmeg, salt, and black pepper. Mix thoroughly until well incorporated.
02 - Add chicken thighs to the marinade and coat thoroughly on all sides. Refrigerate for at least 1 hour, preferably overnight, to allow flavors to penetrate the meat.
03 - Preheat oven to 400°F. Transfer marinated chicken thighs to a foil-lined baking tray, discarding excess marinade. Roast for 35 to 40 minutes until cooked through and skin is crispy. Optional: finish under the broiler for 2 to 3 minutes for additional charring.
04 - While chicken roasts, combine coconut milk, water, drained kidney beans, rice, spring onions, minced garlic, thyme leaves, bay leaf, salt, and pepper in a saucepan. Bring to a rolling boil.
05 - Reduce heat to low, cover saucepan, and simmer for 18 to 20 minutes until rice is tender and all liquid is absorbed. Remove from heat and allow to steam, covered, for 5 minutes. Fluff rice with a fork and remove bay leaf.
06 - Arrange coconut rice and kidney beans on serving plates and top with roasted jerk chicken. Garnish with fresh thyme or lime wedges if desired.

# Expert Tips:

01 -
  • Bold and smoky flavors from an authentic blend of allspice, thyme, and jerk seasoning.
  • Creamy coconut milk and savory kidney beans provide a perfect balance to the spicy chicken.
  • A complete, nutritious meal that is naturally dairy-free and full of protein.
  • Simple oven-roasting technique ensures juicy chicken with a crisp, flavorful skin.
02 -
  • Marinate the chicken overnight to allow the spices to penetrate deeply into the meat for maximum flavor.
  • Always use gloves when seeding and chopping the Scotch bonnet pepper to prevent burns.
  • Don't skip the broiler step; 2–3 minutes of high heat at the end gives the chicken its signature charred appearance.
  • Let the rice steam with the lid on for at least 5 minutes after cooking to ensure the grains are perfectly fluffy.
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