Jamaican Jerk Chicken With Rice And Peas Recipe

I’m sharing my Jerk Chicken With Rice, tender spice-rubbed chicken paired with coconut-infused white rice and red kidney beans that burst with bold island flavor.

I couldn’t help myself with this Jamaican Jerk Chicken With Rice And Peas. The bone in skin on chicken pieces get that charred, sticky edge that screams flavour, while coconut milk makes the rice soft and a little decadent.

It’s loud, a bit cheeky, not the polite weeknight dinner you might expect. I kept thinking about Jerk Chicken And Rice nights growing up, and somehow this ended up wandering into full on Jerk Chicken Coconut Rice territory.

You’re gonna smell it before you see it, and then every forkful makes you question why you waited so long to try it. Maybe that’s on me.

Ingredients

• Scotch bonnet peppers: intense, fruity heat, adds vitamin C, use very sparingly
• Ground allspice: warm, clove like spice, gives jerk it’s signature depth
• Fresh thyme: herbaceous, earthy, low calorie, brightens savory chicken and rice
• Fresh ginger: zesty, sharp, aids digestion, balances heat and sweet
• Coconut milk: creamy, rich source of healthy fats, makes rice luxuriously smooth
• Kidney beans: protein and fiber boost, hearty texture, traditional in rice and peas
• Dark brown sugar: adds caramel sweetness, balances heat, use moderately for depth
• Lime juice: bright acidic pop, lifts heavy flavors and cuts richness

Ingredient Quantities

• 1.5 kg (3 lb) bone in skin on chicken pieces, about 8 pieces
• 4 scallions, roughly chopped
• 1 to 2 scotch bonnet peppers
• 1 small yellow onion
• 2 tbsp fresh thyme leaves or about 6 sprigs
• 2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh grated ginger or 1 tsp ground ginger
• 4 garlic cloves
• 2 tbsp dark brown sugar
• 2 tbsp soy sauce
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp vegetable oil or olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 300 g (1 1/2 cups) long grain rice
• 400 ml (14 fl oz) coconut milk
• 400 g (14 oz) can red kidney beans, drained
• 240 ml (1 cup) water
• 1 to 2 sprigs fresh thyme for the rice
• 1 whole scotch bonnet pepper optional
• 1 tsp salt for the rice
• 1 tbsp vegetable oil

How to Make this

1. Make the jerk paste: in a blender or food processor add 4 scallions, 1 to 2 scotch bonnet peppers (use 1 if you want it milder), 1 small yellow onion, 2 tbsp fresh thyme leaves, 2 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp grated ginger (or 1 tsp ground), 4 garlic cloves, 2 tbsp dark brown sugar, 2 tbsp soy sauce, 2 tbsp lime juice, 2 tbsp vegetable oil, 1 tsp sea salt and 1 tsp black pepper. Blitz to a rough paste, add a splash of water if it won’t blend, taste and adjust a little if needed.

2. Prep the chicken: pat
1.5 kg bone in skin on chicken pieces dry, loosen the skin gently with your fingers and push some of the paste under the skin, then smear the rest all over the outside and inside the cavity. Reserve a couple of spoonfuls of paste for basting so the sugar doesn’t burn. Cover and marinate in the fridge at least 2 hours, ideally overnight.

3. Preheat oven to 200°C (400°F) and take the chicken out to come closer to room temp for 20 minutes before cooking. If you like a quick sear, heat a heavy skillet now.

4. Roast or grill the chicken: place pieces skin side up on a wire rack over a baking tray (or oil the grill grates). Roast 35 to 45 minutes depending on size, or grill over medium heat about 30 to 40 minutes, turning once. Baste once or twice with the reserved paste or pan juices. Finish under a hot grill for 3 to 5 minutes if you want extra crispy skin. Cook until internal temperature is 75°C (165°F) and juices run clear.

5. While the chicken starts cooking rinse 300 g long grain rice under cold water until it runs clear, drain well.

6. Make the rice and peas: heat 1 tbsp vegetable oil in a medium pot, add the rinsed rice and stir for about 1 minute to coat the grains. Pour in 400 ml coconut milk and 240 ml water, add 1 tsp salt, 1 to 2 sprigs fresh thyme and the whole scotch bonnet pepper if using (do not break it or you’ll make it very hot). Add the drained 400 g can red kidney beans, bring to a boil.

7. Reduce heat to low, cover tightly and simmer gently for 15 to 20 minutes until the liquid is absorbed and rice is tender. If it’s still firm after 20 minutes add a splash of water and cook a few more minutes. Remove and discard the thyme sprigs and whole scotch bonnet before fluffing with a fork.

8. Rest the chicken 5 to 10 minutes after cooking so the juices settle, then carve or serve whole pieces on a bed of the coconut rice and peas. Scatter extra chopped scallion or a squeeze of lime over the top if you want, and enjoy.

Equipment Needed

1. Blender or food processor for blitzing the jerk paste (if you dont have one, use a mortar and pestle)
2. Chef’s knife for chopping scallions, onion, garlic
3. Cutting board
4. Measuring spoons and measuring cups
5. Mixing bowl and a spatula or wooden spoon to mix and set aside the paste
6. Baking tray with wire rack for roasting the chicken, or oil the grill grates if youll grill
7. Heavy skillet or frying pan for a quick sear before roasting or grilling
8. Tongs and a basting spoon to turn pieces and baste with the reserved paste
9. Meat thermometer to check the chicken reaches 75 C or 165 F
10. Medium pot with a tight fitting lid plus a colander to rinse the rice and drain the beans

FAQ

Jamaican Jerk Chicken With Rice And Peas Recipe Substitutions and Variations

• Scotch bonnet peppers: Substitute with habaneros 1:1 for similar heat and fruity flavor, or use jalapeños plus 1/4 tsp cayenne if you want way less heat; remove seeds to tame the spice.
• Soy sauce: Use tamari (gluten free) cup for cup, or coconut aminos 1:1 for a slightly sweeter, lower sodium option.
• Dark brown sugar: Swap with light brown sugar same amount, or make a quick sub with white sugar plus 1 tbsp molasses per cup for that deep molasses taste; muscovado works great too.
• Coconut milk: Use canned coconut cream diluted with water (about 3/4 cup cream plus 1/4 cup water to equal 1 cup coconut milk), or go lighter with full fat milk plus 1 tsp coconut extract if you don’t have canned coconut on hand.

Pro Tips

1. Marinate smart not forever, overnight is great but dont go past about 24 hours or the lime and salt will start to “cook” the meat and make it mealy, also try to push some paste under the skin but wipe a bit off the very surface so the sugar wont burn when you blast it with heat.

2. For ultra crispy skin dry the chicken well and let it sit uncovered in the fridge a few hours if you can, cook on a wire rack so air circulates and finish on high heat or under the grill for a few minutes to get that crackle, but keep an eye so the sugar doesnt charcoal.

3. Scotch bonnet control tip, remove the seeds and inner ribs if you want less heat, or keep one whole in the rice for aroma without turning the whole dish into lava, and if you want more heat later you can always add a chop of pepper to the sauce at the table.

4. Treat the rice gently, rinse it well, then when it’s done turn off the heat and let it rest covered for 8 to 10 minutes before fluffing so it firms up and the peas dont burst, fold the beans in at the end not while boiling to keep their shape.