Jerk Chicken Rice and Peas (Print Version)

Spicy jerk chicken thighs paired with creamy coconut rice and kidney beans for an authentic Caribbean meal.

# What You’ll Need:

→ For the Jerk Chicken

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

→ For the Rice & Peas

16 - 1 cup long-grain rice
17 - 1 can (15 oz) kidney beans, drained and rinsed
18 - 1 can (13.5 oz) 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 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 well to create a smooth marinade.
02 - Add chicken thighs to the bowl, coating thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor penetration.
03 - Preheat oven to 400°F. Line a baking tray with foil for easy cleanup.
04 - Remove chicken from marinade and arrange on the prepared baking tray. Roast for 35-40 minutes until cooked through and skin is crispy. For extra char, finish under the broiler for 2-3 minutes.
05 - 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 boil over medium-high heat.
06 - Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let steam covered for 5 minutes. Fluff with a fork and discard bay leaf.
07 - Plate jerk chicken hot over a bed of coconut rice and peas. Garnish with additional fresh thyme or lime wedges if desired.

# Additional Tips::

01 -
  • The marinade transforms into a sticky, caramelized coating that youll want to eat straight off the pan
  • Coconut rice and peas turns a simple side into something people ask for at every gathering
02 -
  • The scotch bonnets oils linger on skin—wear gloves while chopping and wash everything thoroughly
  • Marinating overnight isnt optional if you want the jerk flavor to penetrate deep into the meat
03 -
  • Pat the chicken skin dry before roasting for extra crispy results
  • Toast the rice grains in a dry pan before adding liquid for nuttier flavor
Go Back