Jamaican Jerk Chicken with Rice and Peas Recipe

Introduction

Jamaican Jerk Chicken with Rice and Peas is a vibrant, flavorful dish that brings the spicy, smoky taste of the Caribbean to your table. This recipe features tender chicken marinated in a rich blend of spices, paired with creamy coconut rice and kidney beans for a complete, satisfying meal.

Ingredients

• 1 cup (190g) uncooked long grain rice, rinsed
• 1 cup (260g) kidney beans, canned and drained
• 1 clove garlic, crushed
• 1 cup (240ml) light coconut milk
• 1 cup (240ml) chicken stock
• Salt and black pepper, to taste
• Pinch of dried thyme
• 10 chicken portions (bone-in thighs or drumsticks), skin and fat removed, approx 1.5kg (53oz)
• 1 medium shallot
• 3 spring onions
• 1 scotch bonnet pepper, chopped (or 2-3 jalapeños as a substitute)
• 4 garlic cloves, crushed
• 1 tablespoon freshly grated ginger root
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 2 tablespoons maple syrup (or honey)
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 cup (4 tablespoons) soy sauce
• Pinch of black pepper
• Juice of one whole orange
• Juice of one whole lime
• Fresh coriander, for garnish
• Fresh lime wedges, for serving

Instructions

1. Step 1: Place the shallot, spring onions, scotch bonnet pepper, garlic cloves, grated ginger, fresh thyme, maple syrup, allspice, cinnamon, soy sauce, black pepper, orange juice, and lime juice in a blender or food processor.
2. Step 2: Blend all ingredients until smooth to create the jerk marinade.
3. Step 3: Add the chicken pieces to a large ziplock bag and pour in the marinade. Seal the bag and massage it to evenly coat all the chicken pieces.
4. Step 4: Refrigerate and let the chicken marinate overnight for the best flavor.
5. Step 5: Preheat your oven to 200°C (400°F).
6. Step 6: Line a large baking tray with parchment paper. Remove the chicken from the marinade bag and arrange the pieces on the tray, spacing them out.
7. Step 7: Bake the chicken for about 45 minutes, until fully cooked through.
8. Step 8: Baste the chicken regularly with the juices from the tray to deepen the color and develop a delicious coating.
9. Step 9: While the chicken cooks, add the rinsed rice, kidney beans, chicken stock, coconut milk, crushed garlic, and dried thyme to a saucepan.
10. Step 10: Bring to a boil, then reduce heat to low. Cover and simmer until almost all the liquid is absorbed, about 15-20 minutes.
11. Step 11: Turn off the heat and keep the lid on for another 10 minutes to allow the rice to steam and finish cooking.
12. Step 12: Taste the rice and season with salt and black pepper as needed.
13. Step 13: Serve the jerk chicken garnished with fresh coriander and lime wedges, alongside the rice and peas and a fresh mixed salad of lettuce, cucumber, and tomatoes.
14. Step 14: Enjoy your flavorful Jamaican meal!

Tips & Variations

• Use bone-in chicken thighs or drumsticks for juicier, more flavorful meat.
• Adjust the number of scotch bonnet peppers or substitute with jalapeños to control the heat level.
• Marinating the chicken overnight enhances the depth of flavor but marinating for at least 4 hours still works well.
• For a smoky flavor, try grilling the chicken instead of baking.
• Add fresh coconut or use coconut flakes to garnish the rice for an extra tropical touch.

Storage

Store any leftover jerk chicken and rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To retain moisture, cover the chicken while reheating and sprinkle a little water or broth over the rice before microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without scotch bonnet peppers?

Yes, you can substitute scotch bonnet peppers with jalapeños or serrano peppers. Use 2-3 jalapeños to match the heat, but adjust according to your spice preference.

Can I prepare the jerk marinade in advance?

Absolutely! The jerk marinade can be made ahead and stored in the refrigerator for up to 3 days. This allows you to marinate the chicken whenever convenient.

Jamaican Jerk Chicken with Rice and Peas Recipe

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4.9 from 66 reviews

Experience the bold flavors of Jamaican Jerk Chicken paired with traditional Rice and Peas. This recipe features a vibrant marinade made with scotch bonnet peppers, garlic, ginger, and aromatic spices, baked to juicy perfection. Served alongside creamy coconut-infused rice with kidney beans, this dish captures the essence of Caribbean cuisine in a wholesome, flavorful meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 12 hours 10 minutes
• Yield: Serves 5-6 1x
• Category: Main Course
• Method: Baking
• Cuisine: Jamaican

Ingredients

Scale 1x2x3x

Jerk Chicken Marinade

• 1 medium shallot, chopped
• 3 spring onions, chopped
• 1 scotch bonnet pepper, chopped (or 2–3 jalapenos as substitute)
• 4 garlic cloves, crushed
• 1 tablespoon freshly grated ginger root
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 2 tablespoons maple syrup or honey
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 cup (4 tablespoons) soy sauce
• Pinch of black pepper
• Juice of one whole orange
• Juice of one whole lime

Chicken

• 10 chicken portions of choice (bone-in thighs or drumsticks recommended), skin and fat removed, approx 1.5kg (53oz)

Rice and Peas

• 1 cup (190g) uncooked long grain rice, rinsed
• 1 cup (260g) kidney beans, canned and drained
• 1 clove garlic, crushed
• 1 cup (240ml) light coconut milk
• 1 cup (240ml) chicken stock
• Pinch of dried thyme
• Salt and black pepper to taste

To Garnish

• Fresh coriander, chopped
• Fresh lime wedges

Instructions

1. Prepare the Jerk Marinade: Add the chopped shallot, spring onions, scotch bonnet pepper, crushed garlic cloves, grated ginger, fresh or dried thyme, maple syrup or honey, ground allspice, ground cinnamon, soy sauce, black pepper, and juice of orange and lime to a blender or food processor. Blend everything thoroughly to create a smooth marinade.
2. Marinate the Chicken: Place the chicken pieces into a large ziplock bag and pour in the marinade. Seal the bag and massage gently to ensure all chicken pieces are evenly coated. Refrigerate overnight to allow flavors to deeply infuse the meat.
3. Preheat the Oven: Set your oven to 200°C (400°F) to prepare for baking the chicken.
4. Prepare for Baking: Line a large baking tray with parchment paper. Arrange the marinated chicken pieces spaced apart on the tray to ensure even cooking.
5. Bake the Chicken: Place the tray in the preheated oven and bake for approximately 45 minutes, or until the chicken is fully cooked through and tender.
6. Baste Regularly: While baking, baste the chicken pieces regularly with the marinade juices collected on the tray. This step deepens the color and creates a flavorful glaze on the chicken surface.
7. Cook the Rice and Peas: In a saucepan, combine the rinsed rice, kidney beans, crushed garlic clove, light coconut milk, chicken stock, and a pinch of dried thyme. Bring to a boil over medium heat.
8. Simmer the Rice Mixture: After boiling, reduce the heat to low and cover the pan. Let the rice mixture simmer gently until nearly all the liquid has been absorbed.
9. Steam the Rice: Turn off the heat, keep the lid on, and allow the rice to steam for about 10 minutes. This step helps the rice cook through with trapped steam, making it fluffy.
10. Season the Rice and Peas: Taste and adjust seasoning with salt and black pepper as needed before serving.
11. Serve the Dish: Arrange the baked Jamaican Jerk Chicken on plates alongside the coconut rice and peas. Garnish with freshly chopped coriander and lime wedges. Consider serving with a mixed salad of lettuce, cucumber, and tomatoes for a complete meal.
12. Enjoy Your Meal: Savor the vibrant Caribbean flavors of this homemade classic.

Notes

• Marinating the chicken overnight enhances the depth of flavor and tenderness.
• Adjust the heat level by using fewer or more jalapenos if substituted for scotch bonnet peppers.
• Removing skin and fat from chicken reduces fat content and makes the dish leaner.
• Ensure the rice is rinsed thoroughly before cooking to remove excess starch and avoid stickiness.
• Regular basting with marinade juices during baking helps create a succulent, flavorful crust.
• This dish can be paired with a fresh green salad for added texture and nutrients.

Keywords: Jamaican Jerk Chicken, Rice and Peas, Caribbean Recipe, Spicy Chicken, Coconut Rice, Oven Baked Chicken