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Jerk Chicken with Rice and Peas



  • Serves 4
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Jamaican recipe

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a bowl, combine the scallions, garlic, thyme, allspice, cayenne pepper, brown sugar, soy sauce, lime juice, olive oil, salt, and black pepper to make the jerk marinade.
  2. 2.Place the chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours, or overnight for best results.
  3. 3.Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
  4. 4.Grill the chicken thighs for 6-8 minutes per side, or until cooked through and nicely charred. Remove from the grill and let rest for a few minutes.
  5. 5.While the chicken is resting, prepare the rice and peas. In a saucepan, combine the rice, coconut milk, kidney beans, scotch bonnet pepper, green onions, salt, and black pepper. Bring to a boil over medium heat.
  6. 6.Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork before serving.
  7. 7.Serve the jerk chicken with the rice and peas. Enjoy!

lightbulb_outline Tips

  • chevron_rightFor an extra kick of heat, leave the seeds in the scotch bonnet pepper.
  • chevron_rightIf you don't have a grill, you can also cook the chicken in a hot skillet or bake it in the oven at 400°F (200°C) for 25-30 minutes.
  • chevron_rightServe the jerk chicken with a side of fresh mango salsa for a tropical twist.
  • chevron_rightDon't forget to wash your hands thoroughly after handling the scotch bonnet pepper, as it can be very spicy.