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Authentic Jamaican Jerk Chicken with Rice and Peas

A close-up of perfectly cooked Jamaican jerk chicken with a dark, spicy crust resting on a bed of fluffy white rice.
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Create a memorable Caribbean feast at home with this authentic Jamaican Jerk Chicken recipe. We show you the simple steps to achieve juicy, smoky, and boldly spiced chicken, served alongside fragrant coconut rice and peas.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/2 cup soy sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 1/4 cup brown sugar
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon ground allspice
  • 1 tablespoon ground nutmeg
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon cayenne pepper (adjust for heat preference)
  • 1 large onion, roughly chopped
  • 6 scallions, roughly chopped
  • 6 cloves garlic
  • 2 Scotch Bonnet peppers, stems removed (use gloves when handling)
  • 1 inch piece of fresh ginger, peeled
  • For Rice and Peas: 1 can (13.5 oz) full-fat coconut milk
  • 1 cup long-grain white rice, rinsed
  • 1 cup water
  • 1/2 cup dried kidney beans, soaked overnight and drained (or 1 can, rinsed)
  • 1/2 teaspoon salt

Instructions

  1. Prepare the Jerk Marinade: Combine the soy sauce, lime juice, vegetable oil, brown sugar, thyme, allspice, nutmeg, black pepper, salt, cinnamon, cayenne pepper, onion, scallions, garlic, Scotch Bonnet peppers, and ginger in a food processor or blender. Process until the mixture is a relatively smooth paste. This is your jerk chicken marinade secret.
  2. Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring every piece is fully coated. For the best flavor, cover and refrigerate for at least 4 hours, or preferably overnight.
  3. Cook the Rice and Peas: In a medium saucepan, combine the coconut milk, rinsed rice, water, soaked and drained kidney beans, and salt. Bring the mixture to a boil over medium-high heat.
  4. Simmer the Rice and Peas: Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 20 to 25 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during this time. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.
  5. Cook the Chicken (Grill Method): Preheat your grill to medium heat (about 350°F). Lightly oil the grates. Place the chicken skin-side down first. Grill for 20 to 25 minutes, turning occasionally, until the internal temperature reaches 165°F and the skin is nicely charred and smoky.
  6. Cook the Chicken (Oven Method): Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces on a wire rack set over a baking sheet. Bake for 35 to 45 minutes, flipping halfway through, until the internal temperature reaches 165°F and the skin is browned and slightly crisp.
  7. Rest and Serve: Let the jerk chicken rest for 5 minutes before serving. Serve the bold flavored chicken immediately alongside the warm Jamaican Rice and Peas for a complete island spice chicken dinner.

Notes

  • Always wear gloves when handling Scotch Bonnet peppers to protect your skin from the heat.
  • If you prefer baked jerk chicken wings, bake them at 400°F for 30-35 minutes, turning once, until crispy.
  • For an extra smoky flavor without grilling, you can briefly broil the chicken during the last few minutes of oven cooking.

Nutrition

Find it online: https://tastethisplate.com/jamaican-jerk-chicken-recipe-rice-peas/