Jerk chicken with rice & peas

Story behind the dish

Jerk chicken with rice & peas is a vibrant, flavorful classic that transports your taste buds straight to the Caribbean. The dance of smoky, spicy, and sweet flavors in this dish reflects the lively spirit of Jamaica, where outdoor barbecues and family gatherings bring soul to every table. This recipe combines marinated chicken with a fragrant rice and bean side, creating a comforting and festive meal perfect for sharing with loved ones.

Imagine the aroma of marinated chicken slowly cooking over smoky coals, infused with fiery Scotch bonnet peppers and aromatic spices, while rice and kidney beans simmer in coconut milk, absorbing every bit of tropical goodness. It’s a dish that celebrates bold flavors and warm togetherness, making every bite an escape to the Caribbean sun.

Ingredients

• 12 chicken thighs
• 1/2 lime (about 2 oz or 59 ml juice)
• 1 bunch spring onions, chopped
• 1 tablespoon chopped ginger
• 3 cloves garlic
• 1/2 onion, chopped
• 3 red chilies, chopped
• 1/2 teaspoon dried thyme
• Juice of 1 lime (about 2 oz or 59 ml)
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 3 tablespoons brown sugar
• 1 tablespoon allspice
• 7 oz (200 g) basmati rice
• 14 oz (400 g) coconut milk
• 1 bunch spring onions, sliced (for rice)
• 2 sprigs thyme
• 2 cloves garlic, chopped
• 1 tablespoon allspice
• 28 oz (800 g) kidney beans

Step-by-step

1. To create the jerk marinade, combine all the ingredients in a food processor, adding 1 teaspoon salt. Blend until smooth into a thick purée. If it’s too tough to blend, stop, stir, and blend again—avoid adding water to keep it thick.
2. Taste the marinade; it should be quite salty but balanced. Adjust by adding more chilies if needed for heat, or more brown sugar if it’s too salty or sour.
3. Make a few slashes in each chicken thigh. Pour the marinade over the meat, rubbing it into all crevices. Cover and refrigerate overnight to marinate.
4. When ready to cook, prepare your barbecue or oven. For barbecue, light the coals about an hour before cooking. For authentic flavor, add wood chips and cook over slow, indirect heat for 30 minutes. In the oven, heat to 180°C (350°F), or 160°C (320°F) for fan ovens, and roast the chicken with lime halves for about 45 minutes until tender and cooked through.
5. While the chicken is cooking, rinse the rice thoroughly. In a large pot, combine the rice with all remaining ingredients except kidney beans, season with salt, add 10.5 oz (300 ml) cold water, and bring to a boil. Reduce to medium, cover, and cook for 10 minutes.
6. Add the kidney beans to the rice, cover again, and let it sit off the heat for 5 minutes until all liquid is absorbed.
7. Squeeze the roasted lime over the cooked chicken and serve alongside the rice and peas, with hot sauce on the side if you like extra spice.

Chef’s tips & serving ideas

• For an extra smoky flavor, throw a few wood chips onto your barbecue or smoker.
• Serve this dish with slices of fresh lime and a dollop of hot sauce, or add a side of grilled vegetables for a colorful, hearty feast.

Closing thoughts

There’s something truly magical about the bold, fiery flavors of jerk chicken paired with creamy rice and peas. It’s a dish that invites you to slow down, savor every bite, and imagine the warm Caribbean breeze. Whether you’re hosting a summer barbecue or simply craving a taste adventure, this meal is sure to bring a smile—and a little sunshine—to your table.