Description
Experience the bold flavors of Jamaica with this jerk chicken recipe paired with aromatic rice and peas, perfect for any gathering.
Ingredients
- 6 bone-in, skin-on chicken thighs or drumsticks
- 2 tbsp allspice
- 1 tbsp thyme
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 4 garlic cloves
- 1 Scotch bonnet pepper (or habanero), seeded
- 1-inch piece fresh ginger
- 3 green onions
- 1/4 cup soy sauce
- 2 tbsp vinegar (white or apple cider)
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 1 1/2 cups long-grain rice (preferably jasmine or basmati)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup water or chicken broth
- 2 garlic cloves, smashed
- 3 green onions
- 3–4 sprigs fresh thyme
- 1 whole Scotch bonnet (optional, for flavor)
- Salt to taste
Instructions
- Begin by blending all the marinade ingredients into a smooth paste using a blender or food processor.
- Rub the marinade thoroughly over the chicken, ensuring it’s well-coated. Cover and let it marinate in the fridge for at least four hours, or overnight for the best flavor.
- Preheat your oven to 400°F (200°C) or prepare your grill.
- Bake or grill the chicken for 35–45 minutes, or until the internal temperature reaches 165°F (75°C). For an added touch, broil the chicken for the last few minutes to achieve that delightful charred finish.
- Meanwhile, in a large saucepan, combine the rice, kidney beans, coconut milk, water (or chicken broth), smashed garlic, green onions, thyme, optional Scotch bonnet, and salt.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15–18 minutes, or until the rice is tender and the liquid has absorbed.
- Remove the Scotch bonnet and green onions, fluff the rice with a fork, and serve alongside the jerk chicken.
Notes
Consider marinating the chicken overnight for enhanced flavor. Always use a meat thermometer to ensure proper cooking.
