Jerk Chicken Rice Peas (Print Version)

Spicy jerk-marinated chicken paired with coconut rice and kidney beans, bursting with Caribbean flavors.

# 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

→ Rice and Peas

16 - 1 cup long-grain basmati or jasmine rice
17 - 1 can (15 ounces) kidney beans, drained and rinsed
18 - 1 can (13.5 fluid 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, garlic, onion, Scotch bonnet pepper, thyme, lime juice, soy sauce, brown sugar, 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. Cover and refrigerate for at least 1 hour, preferably overnight, to allow flavors to develop.
03 - Preheat oven to 400°F. Remove marinated chicken from refrigerator and arrange on a foil-lined baking tray. Roast for 35 to 40 minutes until cooked through with crispy skin. For additional charring, finish under the broiler for 2 to 3 minutes.
04 - While chicken roasts, combine coconut milk, water, kidney beans, rice, spring onions, garlic, thyme, bay leaf, salt, and pepper in a saucepan. Bring to a rolling boil over medium-high heat.
05 - Reduce heat to low, cover with a lid, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed. Remove from heat and allow to steam, covered, for 5 minutes. Fluff with a fork and discard the bay leaf.
06 - Transfer rice and peas to serving plates and top with roasted jerk chicken. Garnish with additional fresh thyme or lime wedges if desired.

# Additional Tips::

01 -
  • The chicken skin crisps up impossibly while the meat stays juicy, giving you that textural contrast that makes you keep coming back for one more bite.
  • Coconut rice with kidney beans is creamy and comforting without needing any dairy, making it feel indulgent yet honest.
  • The flavor profile builds gradually as it cooks, rewarding you with deeper complexity than the individual ingredients might suggest.
02 -
  • Marinating overnight makes an enormous difference; the chicken becomes more tender and the flavors penetrate deeper than a quick hour in the fridge ever could.
  • Don't skip the broiler step if you want that crispy, charred skin that makes this dish feel restaurant-quality instead of just home-cooked.
  • Wear gloves when handling Scotch bonnet peppers, and whatever you do, don't touch your eyes or face until you've washed your hands thoroughly.
03 -
  • Pat the chicken completely dry before roasting so the skin has a chance to crisp instead of steam; a paper towel makes all the difference.
  • If your Scotch bonnet is looking particularly intense, start with half of one and add more next time if you want more heat, because you can always go hotter but you can't take it back.
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