Jerk Chicken Rice Peas (Printable)

A flavorful Caribbean dish highlighting spicy jerk chicken and fragrant coconut rice with kidney beans.

# What You Need:

→ Jerk Chicken

01 - 4 chicken thighs, bone-in, skin-on
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons vegetable oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 Scotch bonnet pepper, seeded and finely chopped
07 - 1 tablespoon fresh thyme leaves
08 - Juice of 1 lime
09 - 1 tablespoon soy sauce
10 - 1 tablespoon brown sugar
11 - 1 teaspoon ground allspice
12 - 1/2 teaspoon ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Rice & Peas

16 - 1 cup long-grain white rice
17 - 1 can (15 ounces) kidney beans, drained and rinsed
18 - 1 can (13.5 fluid ounces) coconut milk
19 - 1 cup water
20 - 2 spring onions, chopped
21 - 1 clove garlic, minced
22 - 1 teaspoon fresh thyme leaves
23 - 1 bay leaf
24 - 1/2 teaspoon salt
25 - 1/4 teaspoon black pepper

# How To Make It:

01 - In a large bowl, combine jerk seasoning, vegetable oil, garlic, onion, Scotch bonnet pepper, thyme, lime juice, soy sauce, brown sugar, allspice, cinnamon, nutmeg, salt, and black pepper. Mix thoroughly until well combined.
02 - Add chicken thighs to the marinade and coat thoroughly. Refrigerate for at least 1 hour, preferably overnight, to allow flavors to fully penetrate the meat.
03 - Preheat oven to 400°F. Remove chicken from marinade and place on a foil-lined baking tray. Roast for 35 to 40 minutes until cooked through with crispy skin. Finish under the broiler for 2 to 3 minutes for extra char if desired.
04 - While chicken roasts, combine coconut milk, water, kidney beans, rice, spring onions, garlic, thyme, bay leaf, salt, and pepper in a saucepan. Bring to a boil over medium-high heat.
05 - Reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed. Remove from heat and allow to steam, covered, for 5 minutes. Fluff with a fork and discard bay leaf.
06 - Serve jerk chicken hot over rice and peas. Garnish with fresh thyme or lime wedges if desired.

# Expert Suggestions:

01 -
  • The chicken skin gets impossibly crispy while the meat stays juicy, and honestly, that alone is worth the effort.
  • Coconut rice & peas is so comforting that people forget they're eating something that tastes exotic and restaurant-quality.
  • It's naturally dairy-free but feels indulgent, which means everyone at your table gets to enjoy it.
02 -
  • Don't skip the marinating time—I rushed this once thinking thirty minutes would be enough, and the result was good but flat, lacking that deep spiced flavor that makes jerk chicken sing.
  • Coconut milk separates in the can, so shake it well before opening, and don't be alarmed when you see thick cream on top—that's where all the richness lives.
03 -
  • Pat the chicken skin dry before marinating—it helps the skin get crispier in the oven and lets the marinade grip better.
  • Don't open the rice lid while it's simmering; steam is doing the real work in there, and every peek extends the cooking time by a minute.
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