Jerk Chicken with Rice & Peas
📖 Why This Recipe Matters
"Fiery, fragrant, deeply marinated jerk chicken grilled to charred perfection with coconut rice and kidney beans."
🛒 Ingredients
Serves:4
- 8chicken thighs(bone-in, skin-on)⭕
- 3Scotch bonnet chillies⭕
- 6 clovesgarlic⭕
- 4cmfresh ginger⭕
- 4spring onions⭕
- 2 tbspground allspice⭕
- 2 tbspdark soy sauce⭕
- 2 tbspbrown sugar⭕
- 1 tbspthyme leaves⭕
- 400ml tincoconut milk⭕
- 300gbasmati rice⭕
- 400g tinkidney beans(drained)⭕
🍳 Method
- 1Blend Scotch bonnets, garlic, ginger, spring onions, allspice, soy sauce, brown sugar and thyme into a paste.⭕
- 2Score the chicken thighs deeply and rub jerk paste all over. Refrigerate for at least 12 hours.⭕
- 3Grill over high heat for 20 minutes each side until charred and cooked through.⭕
- 4For rice: bring coconut milk and 300ml water to the boil. Add rice, drained beans, salt and a sprig of thyme.⭕
- 5Cover and cook on lowest heat for 15 minutes. Rest for 5 more minutes.⭕
- 6Serve chicken over rice with hot sauce and extra spring onions.⭕
💡 Chef's Tips
Marinate overnight minimum. Two nights is better. The allspice (pimento) is what makes jerk taste like jerk — don't skip it.
✅ Made By (28)
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Incredible depth of flavour. Make sure not to skip the toasted peanuts on top!