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Flavorful Jerk Chicken Recipe with Creamy Rice and Peas Made Easy

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A quick and easy Caribbean-inspired jerk chicken paired with creamy, coconut-infused rice and peas. This recipe balances bold spices with comforting textures for a hearty, satisfying meal.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (fresh, not frozen)
  • 1 Scotch bonnet pepper, finely chopped (use less for milder heat)
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 green onions, chopped
  • 1 teaspoon ground allspice
  • 2 teaspoons thyme, fresh or dried
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • Juice of 1 lime
  • 2 tablespoons olive oil or vegetable oil
  • Salt and freshly ground black pepper to taste
  • 1 ½ cups long-grain white rice, rinsed until water runs clear
  • 1 can (about 15 oz) red kidney beans or pigeon peas, drained and rinsed
  • 1 cup full-fat coconut milk
  • 1 ½ cups water or chicken broth
  • 1 garlic clove, minced
  • 1 scallion, chopped
  • 1 teaspoon thyme, fresh or dried
  • Salt and pepper to taste

Instructions

  1. Prepare the jerk marinade by combining Scotch bonnet pepper, garlic, ginger, green onions, allspice, thyme, brown sugar, soy sauce, lime juice, and oil in a blender or food processor. Blend until smooth, about 2-3 minutes. For chunkier texture, pulse instead of fully blending.
  2. Place chicken thighs in a large bowl or zip-top bag. Pour marinade over chicken, coating each piece well. Cover and refrigerate for at least 1 hour, ideally 4-6 hours or overnight for deeper flavor.
  3. Rinse rice under cold water until clear. In a medium saucepan, combine rinsed rice, drained beans, coconut milk, water or broth, minced garlic, chopped scallion, thyme, salt, and pepper. Stir to combine.
  4. Bring rice mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.
  5. Heat a heavy skillet or cast-iron pan over medium-high heat and add a small amount of oil. Remove chicken from marinade, letting excess drip off, and place skin-side down. Cook undisturbed for 5-7 minutes to develop a char.
  6. Flip chicken and cook for another 5-7 minutes or until internal temperature reaches 165°F (74°C). If chicken burns before cooking through, lower heat and cover loosely to finish cooking.
  7. Let chicken rest for 5 minutes after cooking to lock in juices. Fluff rice and peas with a fork and serve alongside chicken. Optionally garnish with fresh cilantro or lime wedges.

Notes

Marinate chicken for at least 1 hour for best flavor, ideally 4-6 hours or overnight. Use bone-in, skin-on thighs for juicier meat and crispy skin. Rinse rice thoroughly to avoid gummy texture. Avoid lifting lid while rice cooks to keep it fluffy. Adjust Scotch bonnet pepper quantity to control heat level. Use tamari for gluten-free soy sauce. Leftovers keep well refrigerated for 3 days; reheat chicken in skillet to maintain crisp skin and rice with a splash of water.

Nutrition

Keywords: jerk chicken, Caribbean recipe, rice and peas, creamy rice, spicy chicken, easy dinner, weeknight meal, gluten-free, dairy-free

Find it online: https://cooksybite.com/flavorful-jerk-chicken-recipe-with-creamy-rice-and-peas-made-easy/