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–+ servings
image of chicken thighs jerk seasoning Scotch bonnet pepper kidney beans coconut milk garlic ginger spring onions onion fresh thyme allspice rice arranged on white marble countertop with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Easy Jamaican Jerk Chicken with Rice and Peas

Family-style Jamaican dinner featuring smoky, spicy jerk chicken with creamy coconut rice and peas. Authentic island flavors made easy for weeknights or Sunday dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 24 minutes
Total Time 1 hour
Servings: 6 servings
Course: dinner, Main Course
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method Notes

Ingredients
  

For the Jerk Chicken Marinade
  • 3 lbs bone-in, skin-on chicken thighs and/or drumsticks or chicken quarters
  • 1 bunch spring onions or scallions
  • 1 large yellow onion
  • 6 cloves garlic
  • 2 inches fresh ginger piece
  • 1 Scotch bonnet pepper seeded and deveined (or substitute with habanero or jalapeño for milder heat)
  • 1/4 cup fresh thyme leaves
  • 2 Tbsp ground allspice or pimento berries
  • 1 Tbsp smoked paprika
  • 1/2 cup soy sauce or tamari for gluten-free
  • 1/4 cup lime juice
  • 2 Tbsp brown sugar or maple syrup for refined sugar-free
  • 1 Tbsp black pepper
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 1 Tbsp Worcestershire sauce optional
  • 1 tsp ground nutmeg optional
  • 1 tsp ground cinnamon optional
For the Coconut Rice and Peas
  • 2 cups long grain white rice or basmati rice, rinsed well
  • 1 can (15-oz) kidney beans drained and rinsed (or use gungo peas for traditional taste)
  • 1 can (13.5-oz) full-fat coconut milk
  • 1 cup water or chicken broth
  • 2 cloves garlic pressed
  • 1 piece fresh ginger grated, small piece
  • 1 tsp fresh thyme leaves
  • 1 bay leaf whole
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp butter optional
  • lime wedges for serving

Equipment

  • food processor
  • Baking sheet
  • Saucepan

Method
 

  1. Pat chicken pieces very dry with paper towels.
  2. In a food processor, combine scallions, onion, garlic, ginger, thyme, allspice, smoked paprika, soy sauce, lime juice, brown sugar, pepper, salt, and vegetable oil. Add Scotch bonnet pepper (cut in half) if using. Process until a thick paste forms.
  3. Score chicken pieces a couple of times with a sharp knife to allow marinade to penetrate. Place chicken in a large bowl or resealable bag, pour marinade over it, and massage deeply into the scores.
  4. Cover and refrigerate for a minimum of 4 hours, up to 24 hours for best flavor.
  5. Preheat oven to 400°F (200°C) for oven-baked method, or prepare grill for medium-high indirect heat for grilling.
  6. Place chicken pieces skin-side up on a foil-lined baking sheet or grill grates. Bake for 35-45 minutes or grill for 20-25 minutes, turning occasionally, until internal temperature reaches 165°F (74°C) and skin is dark and caramelized.
  7. For stickier skin, brush with additional marinade (not used on raw chicken) or BBQ sauce during the last 10 minutes of cooking.
  8. Let chicken rest for 5-10 minutes before serving.
  9. For the rice: In a medium saucepan, combine coconut milk, water (or broth), kidney beans, pressed garlic, grated ginger, thyme, bay leaf, salt, and pepper. Bring to a slow boil over medium-high heat.
  10. Stir in the well-rinsed rice, return to a boil, then reduce heat to lowest setting, cover tightly, and simmer undisturbed for 18-20 minutes.
  11. Remove from heat and keep lid on for an additional 10 minutes to steam.
  12. Discard bay leaf, add optional butter, and fluff rice with a fork before serving hot alongside the jerk chicken.

Notes

For a milder version for kids, omit the Scotch bonnet pepper entirely or use only half with seeds removed. Serve with extra lime wedges and optional hot sauce on the side.
For meal prep, store chicken and rice separately in airtight containers in the refrigerator for 3-4 days.
This dish pairs beautifully with fresh cabbage slaw, grilled corn, or fried plantains for a complete Caribbean experience.
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