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Authentic Jamaican Jerk Chicken with Rice and Peas

A close-up of a piece of dark, seasoned Jamaican Jerk Chicken served next to rice and peas, garnished with green onions.
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Make bold, spicy, and smoky Jamaican Jerk Chicken at home. This recipe delivers authentic island flavor, perfect for grilling or baking, served with traditional coconut rice and peas.

Ingredients

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  • 2.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/2 cup fresh scallions, chopped
  • 1/4 cup fresh thyme leaves
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon ground allspice
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon vegetable oil
  • 1 scotch bonnet pepper, seeded and minced (use gloves)
  • 4 cloves garlic, minced
  • 1/2 cup white vinegar
  • 1/4 cup lime juice
  • 1 cup long-grain white rice
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup water
  • 1/2 cup dried kidney beans, soaked overnight and rinsed (or 1 cup canned, rinsed)
  • 1/2 teaspoon salt (for rice)

Instructions

  1. Prepare the Jerk Marinade: In a food processor, combine the scallions, thyme, soy sauce, brown sugar, ginger, allspice, smoked paprika, salt, pepper, garlic, scotch bonnet pepper, vinegar, and lime juice. Pulse until a thick, slightly chunky paste forms.
  2. Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, rubbing it thoroughly into every piece. Cover and refrigerate for a minimum of 4 hours, or preferably overnight for the best authentic Jamaican flavor.
  3. Prepare the Rice and Peas: If using dried beans, boil the soaked and rinsed kidney beans in fresh water until tender, about 45 minutes. Drain, reserving about 1 cup of the cooking liquid.
  4. In a medium saucepan, combine the coconut milk, water, reserved bean liquid (if needed to reach 2 cups total liquid), rice, and 1/2 teaspoon salt. Add the cooked kidney beans. Bring the mixture to a boil over medium-high heat.
  5. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until all liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.
  6. Cook the Chicken (Grill Method): Preheat your grill to medium heat (about 350°F). Lightly oil the grates. Place the chicken pieces on the grill, skin-side down first. Grill for 6-8 minutes per side, turning occasionally, until the internal temperature reaches 165°F. For a smoky island chicken flavor, finish over indirect heat if necessary.
  7. Cook the Chicken (Bake Method): Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Arrange the chicken pieces skin-side up. Bake for 35-45 minutes, or until the internal temperature reaches 165°F. For crispier skin, switch to broil for the last 2-3 minutes, watching closely to prevent burning.
  8. Serve the juicy baked chicken or grilled jerk chicken immediately alongside the fragrant Rice and Peas.

Notes

  • Always wear gloves when handling scotch bonnet peppers to protect your skin from the heat.
  • If you prefer a smoother marinade, strain the mixture after blending, but leaving the herbs provides better texture and flavor penetration.
  • For an even bolder flavor, brush the chicken with a little extra marinade during the last 10 minutes of cooking, but do not baste with raw marinade.

Nutrition

Find it online: https://seventhflavour.com/jamaican-jerk-chicken-island-meal/