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Jamaican Jerk Chicken Recipe Easy Homemade Rice and Peas Guide

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A flavorful Jamaican jerk chicken marinated with authentic spices and served with creamy rice and peas, perfect for any occasion and easy to prepare.

Ingredients

Scale
  • 4 lbs (1.8 kg) chicken pieces (thighs and drumsticks work best for juiciness)
  • 3–4 fresh scotch bonnet peppers, seeded (use gloves!)
  • 4 cloves garlic, minced
  • 1 medium onion, roughly chopped
  • 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
  • 2 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tbsp brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • Juice of 1 lime
  • 2 tbsp vegetable oil
  • Salt and black pepper, to taste
  • 2 cups long grain rice, rinsed
  • 1 can (15 oz/425 g) kidney beans, drained and rinsed
  • 1 cup coconut milk (full-fat)
  • 2 cups water
  • 2 scallions, chopped
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 garlic clove, crushed
  • 1 small scotch bonnet pepper, whole (do not pierce)
  • Salt, to taste

Instructions

  1. Prepare the jerk marinade: In a blender or food processor, combine scotch bonnet peppers, garlic, onion, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, apple cider vinegar, lime juice, vegetable oil, salt, and pepper. Blend until smooth (about 3-4 minutes).
  2. Marinate the chicken: Place chicken pieces in a large mixing bowl. Pour the jerk marinade over the chicken, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight for deeper flavor.
  3. Preheat your grill or grill pan to medium-high heat. If using an oven, preheat broiler to high. Oil grates or pan lightly to prevent sticking.
  4. Cook the chicken: Grill chicken for 6-8 minutes per side, turning occasionally to avoid burning. The internal temperature should reach 165°F (74°C). Chicken should develop a char and caramelization.
  5. Prepare the rice and peas: Rinse rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, kidney beans, coconut milk, water, scallions, thyme, crushed garlic, whole scotch bonnet pepper, and salt.
  6. Cook the rice: Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid absorbed. Remove the pepper before serving. Fluff rice gently with a fork.
  7. Rest and serve: Let grilled chicken rest for 5 minutes before serving. Plate alongside rice and peas, garnish with fresh thyme or chopped scallions if desired.

Notes

[‘Marinate chicken overnight for best flavor.’, ‘Use gloves when handling scotch bonnet peppers due to their heat.’, ‘Use indirect heat on the grill to avoid burning the chicken.’, ‘Pound thicker chicken pieces for even cooking.’, ‘Do not stir rice while simmering to avoid mushiness.’, ‘Keep a spray bottle of water nearby to control flare-ups.’, ‘Rest chicken after grilling to lock in juices.’, ‘Substitute scotch bonnet peppers with habanero or jalapeño for milder heat.’, ‘Use almond milk instead of coconut milk for dairy-free rice.’, ‘Skinless chicken breasts can be used but watch cooking time to avoid dryness.’]

Nutrition

Keywords: Jamaican jerk chicken, rice and peas, Caribbean recipe, spicy chicken, grilled chicken, homemade jerk marinade

Find it online: https://wigglebite.com/jamaican-jerk-chicken-recipe-easy-homemade-rice-and-peas-guide/