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Authentic Baked and Grilled Jamaican Jerk Chicken with Classic Rice and Peas

Close-up of perfectly cooked Jamaican Jerk Chicken pieces served with a mound of rice and peas.
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Make bold, smoky Jamaican Jerk Chicken at home. This recipe uses an authentic marinade for intensely flavored, juicy chicken, paired with traditional coconut rice and peas.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/2 cup fresh scallions, roughly chopped
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh thyme leaves
  • 4 Scotch Bonnet peppers, stems removed (use fewer for less heat)
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, minced
  • 1 tablespoon ground allspice
  • 1 tablespoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • For Rice and Peas: 1 can (13.5 oz) full-fat coconut milk
  • For Rice and Peas: 1 cup dried kidney beans (or 1 can, rinsed)
  • For Rice and Peas: 2 cups long-grain white rice
  • For Rice and Peas: 1 small onion, quartered
  • For Rice and Peas: 1 sprig fresh thyme
  • For Rice and Peas: 1 teaspoon salt

Instructions

  1. Prepare the Jerk Marinade: Combine scallions, cilantro, thyme, Scotch Bonnet peppers, soy sauce, oil, vinegar, brown sugar, ginger, garlic, allspice, nutmeg, cinnamon, pepper, and salt in a food processor. Blend until you have a relatively smooth, thick paste.
  2. Marinate the Chicken: Place the chicken pieces in a large bowl or resealable bag. Pour the jerk marinade over the chicken, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight for the best flavor penetration.
  3. Prepare Rice and Peas: If using dried beans, soak them overnight. Drain the beans and place them in a pot with the coconut milk, onion, thyme sprig, and salt. Add enough water to cover by about 2 inches. Bring to a boil, then reduce heat and simmer until the beans are tender (about 45-60 minutes). Remove the onion and thyme sprig.
  4. Cook the Rice: Add the rinsed white rice to the pot with the cooked beans and coconut milk mixture. Stir once. Bring back to a gentle simmer, cover the pot tightly, and reduce the heat to low. Cook for 18-20 minutes without lifting the lid until all liquid is absorbed and the rice is tender. Fluff with a fork.
  5. Bake the Chicken: Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces skin-side up on a wire rack set over a baking sheet. Bake for 30 minutes.
  6. Grill for Finish: For smoky flavor and crisp skin, transfer the partially cooked chicken to a preheated grill set to medium heat (about 350°F). Grill for 10-15 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the skin is nicely charred. Alternatively, finish baking for another 15 minutes if you skip the grill.
  7. Serve: Let the chicken rest for 5 minutes before serving hot alongside the fragrant Rice and Peas.

Notes

  • For a less intense spice level, remove the seeds and white membrane from the Scotch Bonnet peppers before blending.
  • If you do not have a grill, you can achieve a smoky flavor by broiling the chicken for the last 5 minutes after baking. Watch closely to prevent burning.
  • This marinade works well for chicken wings or larger cuts like bone-in breasts. Adjust cooking times as needed.

Nutrition

Find it online: https://frostedfancies.com/jamaican-jerk-chicken-recipe-with-rice-and-peas/