Jerk Chicken with Rice and Peas
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Jerk Chicken with Rice and Peas

A flavorful Jamaican dish featuring marinated chicken thighs and a side of rice cooked with kidney beans and coconut milk.

JamaicanOmnivoreDinner
By marcus91
22 minPrep
~2.5 hrCook
~3 hrTotal
4Servings
600Calories

Ingredients

  • Chicken Thighs12 pieces
  • Lime1/2
  • Spring onions1 bunch
  • Ginger1 tbsp chopped
  • Garlic5 cloves
  • Onion1/2
  • Red chilli3 chopped
  • Thyme1/2 tsp
  • Lime juiceJuice of 1
  • soy sauce2 tbsp
  • Vegetable oil2 tbsp
  • Brown Sugar3 tbsp
  • Allspice2 tbsp
  • Basmati Rice200 g
  • Coconut milk400 g
  • Kidney Beans800 g

Substitutions

  • Chicken Thighs: use tofu or tempeh for a vegetarian option.
  • Soy Sauce: swap with tamari for a gluten-free version.
  • Brown Sugar: substitute with coconut sugar or maple syrup for a refined sugar alternative.
  • Basmati Rice: use quinoa or cauliflower rice for a gluten-free or lower-carb alternative.
  • Coconut Milk: use almond milk or oat milk for a dairy-free option, though the flavor will differ slightly.

Instructions

  1. Blend Jerk Marinade Ingredients

    39 min

    In a food processor, combine spring onions, ginger, garlic, onion, red chilli, thyme, lime juice, soy sauce, vegetable oil, brown sugar, and allspice. Add 1 teaspoon of salt and blend until you achieve a smooth, thick paste, scraping down the sides as needed to ensure everything is well mixed. This marinade will impart a robust flavor to the chicken.

  2. Taste and Adjust Marinade

    15 min

    After blending, taste the marinade to see if it needs adjustments. You can add more chopped red chilli for extra heat or additional brown sugar to balance the flavors to your liking. This step ensures the marinade meets your personal spice preference before it touches the chicken.

  3. Marinate Chicken Thighs

    10 min

    Make shallow cuts or score the surface of the chicken thighs to allow the marinade to penetrate better. Generously coat the chicken in the marinade, ensuring it fills the cuts for maximum flavor. Cover the chicken and place it in the refrigerator to marinate overnight; this enhances the taste and tenderness.

  4. Prepare Grill for Chicken

    24 min

    If you’re using a grill, light the barbecue about an hour before cooking to ensure the coals are hot. For added flavor, soak wood chips in water and place them on the coals to create smoke. Once ready, arrange the chicken thighs on the grill over indirect heat and cook for about 30 minutes, turning occasionally until they are fully cooked.

  5. Preheat Oven for Chicken

    5 min

    When planning to roast, set your oven to 180°C (or 160°C if using a fan oven, or gas mark 4) to preheat. Arrange the marinated chicken thighs in a roasting tin, placing the lime halves around them. Roast in the oven for about 45 minutes, or until the chicken reaches an internal temperature of 75°C and is no longer pink inside.

  6. Prepare Rice Mixture

    34 min

    While the chicken is cooking, rinse basmati rice under cold water until the water runs clear to remove excess starch. In a large saucepan, combine the rinsed rice with coconut milk, chopped spring onions, thyme, minced garlic, allspice, and 300ml of cold water. Season lightly with salt, then bring the mixture to a boil over medium-high heat.

  7. Simmer the Rice

    48 min

    Once the rice mixture reaches a rolling boil, reduce the heat to medium, cover the saucepan with a lid, and let it simmer for about 10 minutes. This allows the rice to absorb the flavors and moisture, resulting in fluffy, aromatic rice.

  8. Add Kidney Beans to Rice

    2 min

    After simmering, gently stir in the kidney beans to the rice mixture, ensuring they are evenly distributed. Cover the saucepan again and let it sit off the heat for an additional 5 minutes so the beans heat through and the remaining liquid is absorbed, creating a perfect texture.

  9. Plate and Serve Chicken and Rice

    5 min

    Once everything is cooked, serve the jerk chicken alongside the rice and peas. Squeeze the roasted lime juice over the chicken for a zesty finish, and offer hot sauce on the side for those who enjoy extra heat. Enjoy this flavorful dish with friends and family!

FAQ

Yes, you can substitute soy sauce with tamari for a gluten-free option or use coconut aminos for a soy-free alternative.

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