Caribbean Jerk Chicken with Rice and Peas

CaribbeanDinner

Recipe Story

origins & traditions

This traditional Caribbean dish brings the vibrant flavors of the islands to your dinner table. The chicken is marinated in a fiery jerk seasoning blend featuring scotch bonnet peppers, allspice, garlic, and fresh herbs, then grilled or baked to perfection. The accompanying rice and peas combines fluffy white rice with red kidney beans simmered in rich coconut milk infused with thyme and garlic. This one-pot wonder delivers bold, authentic Caribbean flavors that transport you straight to the islands. The spicy, smoky chicken pairs perfectly with the creamy, aromatic rice, creating a balanced and satisfying meal. Perfect for family dinners or entertaining guests who appreciate bold, well-seasoned food with authentic cultural roots.

Instructions

step by step

0/10 done

In a food processor, combine garlic, ginger, onions, lime juice, soy sauce, olive oil, cayenne pepper, black pepper, thyme, cinnamon, and nutmeg to create the jerk marinade. Blend until smooth.
Place chicken thighs in a large bowl and coat thoroughly with the jerk marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat oven to 375°F or prepare grill to medium-high heat.
If baking, place marinated chicken on a sheet pan and bake for 35-40 minutes until internal temperature reaches 165°F and skin is crispy. If grilling, cook 6-7 minutes per side.
While chicken cooks, rinse white rice thoroughly. In a large pot, heat coconut oil over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add rice, coconut milk, water, black beans, thyme, salt, and bay leaves to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
Remove bay leaves and fluff rice with a fork.
Serve jerk chicken hot over rice and peas, garnished with fresh cilantro and lime wedges.

Caribbean Jerk Chicken with Rice and Peas

3.6 (36)

Authentic Caribbean jerk chicken marinated in a spicy blend of scotch bonnet peppers, allspice, and thyme, served with traditional rice and peas cooked in creamy coconut milk.

medium

1h 5m

6 servings

Ingredients

0 of 19 checked

Jerk Chicken

1200 grams Chicken Thigh, bone-in, skin-on

Jerk Marinade

6 cloves Garlic, minced
2 teaspoons Ginger, fresh, grated
1 pieces Onions, roughly chopped
2 pieces Lime, juiced
3 tablespoons Soy Sauce
2 tablespoons Olive Oil
2 teaspoons Cayenne
1 teaspoons Black Pepper, freshly ground
2 teaspoons Thyme, dried
1/2 teaspoons Cinnamon, ground
1/2 teaspoons Nutmeg, ground

Rice and Peas

2 cups Rice White, long grain
1 1/2 cups Black Beans, cooked or canned, drained
1 cups Coconut, coconut milk
1 tablespoons Coconut Oil
2 pieces Bay Leaves
1 teaspoons Salt

Garnish

2 tablespoons Cilantro, fresh, chopped (optional)

Chef Tips

expert advice

•Start with less and adjust to taste.

•The longer you marinate the chicken, the more intense the flavor will be.

•If you prefer less spice, reduce the cayenne pepper by half.

•For the rice, kidney beans work beautifully, but pigeon peas are the traditional choice if available.

•Make extra jerk marinade and freeze it for quick weeknight meals.

•Add diced bell peppers to the rice for extra color and nutrition.

Variations & Substitutions

make it your own

•For authentic flavor, scotch bonnet peppers can be used instead of cayenne, but be cautious as they are extremely hot.

•You can substitute chicken breasts for thighs, but thighs remain juicier.

Serving & Pairings

what goes well

•The rice and peas can be made ahead and reheated, making this perfect for meal prep.

Storage & Reheating

keeping it fresh

Storage

Store leftover jerk chicken and rice separately in airtight containers in the refrigerator for up to 4 days. The chicken can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Rice and peas should be consumed within 4 days and is not recommended for freezing as the texture may become mushy.

Reheating

Reheat chicken in a 350°F oven for 12-15 minutes until heated through, or microwave individual portions for 2-3 minutes. For the rice and peas, add a tablespoon of water or coconut milk before microwaving for 1-2 minutes, stirring halfway through. You can also reheat rice in a covered pan on the stovetop over low heat, stirring occasionally.