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Delicious Jerk Chicken with Rice & Peas – Spicy and Satisfying

ByWendy Carter
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Imagine tender, smoky chicken marinated in fiery spices, grilled to perfection, and served with creamy rice infused with coconut and kidney beans.

Jerk Chicken with Rice & Peas isn’t just food—it’s a flavor explosion that’ll make your taste buds throw a party. This dish doesn’t ask for attention; it demands it.

Whether you’re a spice lover or just someone who appreciates good food, this recipe delivers. And no, you don’t need a trip to Jamaica to get it right. Ready to turn your kitchen into a Caribbean paradise?

Let’s go.

What Makes This Recipe So Good

Jerk Chicken with Rice & Peas is the ultimate combo of heat, sweetness, and savory goodness.

The chicken gets its kick from a marinade packed with Scotch bonnet peppers, allspice, and thyme—ingredients that scream Caribbean vibes. The rice?

Creamy, coconutty, and studded with tender peas (which are actually beans, but who’s keeping score?).

Together, they create a balance that’s downright addictive. Plus, it’s a one-pot wonder (well, almost), meaning less cleanup and more time to enjoy the deliciousness.

Delicious Jerk Chicken with Rice & Peas – Spicy and Satisfying
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Delicious Jerk Chicken with Rice & Peas – Spicy and Satisfying

Recipe by Wendy CarterCourse: Chicken, Dinner
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

650

kcal

Ingredients

  • For the Jerk Chicken:

  • 4 chicken thighs (bone-in, skin-on for maximum juiciness)

  • 3 Scotch bonnet peppers (adjust if you’re spice-averse)

  • 4 garlic cloves

  • 1 thumb-sized piece of ginger

  • 2 tbsp allspice berries (or ground allspice)

  • 1 tbsp thyme leaves

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • 2 tbsp brown sugar

  • 2 tbsp soy sauce

  • 1 lime (juiced)

  • Salt and pepper to taste

  • For the Rice & Peas:

  • 1 cup long-grain rice

  • 1 can (400ml) coconut milk

  • 1 cup kidney beans (canned or pre-soaked)

  • 2 scallions (chopped)

  • 1 tsp thyme

  • 1 garlic clove (minced)

  • 1 scotch bonnet pepper (whole, for flavor—don’t burst it!)

  • Salt to taste

Step-by-Step Instructions

  • Marinate the chicken: Blitz Scotch bonnets, garlic, ginger, allspice, thyme, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, salt, and pepper in a food processor until smooth. Coat the chicken thoroughly and let it marinate for at least 2 hours (overnight for legendary results).
  • Cook the rice: Rinse the rice until the water runs clear. In a pot, combine coconut milk, kidney beans, scallions, thyme, garlic, whole Scotch bonnet, and salt. Bring to a boil, add rice, stir, then reduce heat to low. Cover and simmer for 20 minutes. Remove the Scotch bonnet pepper before serving.
  • Grill the chicken: Fire up the grill (or a grill pan if you’re indoors). Cook the chicken over medium heat for 25–30 minutes, turning occasionally, until charred and cooked through. Pro tip: Baste with leftover marinade for extra flavor.
  • Serve: Fluff the rice, plate it with the jerk chicken, and garnish with fresh scallions. Boom. You’ve just leveled up dinner.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice moist. Freezing? IMO, the chicken holds up better than the rice—freeze it separately for up to 2 months.

Benefits of This Recipe

Besides being ridiculously tasty, this dish packs protein from the chicken and fiber from the beans.

The spices (like allspice and thyme) have anti-inflammatory properties, and coconut milk adds healthy fats. It’s also gluten-free if you’re into that. Plus, it’s a guaranteed way to impress guests without slaving in the kitchen all day.

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Nutrition Facts (Per Serving)

  • Calories: 650
  • Protein: 35g
  • Carbs: 55g
  • Fats: 30g
  • Fiber: 6g
  • Sugar: 8g

Common Mistakes to Avoid

  • Overcrowding the grill: Give the chicken space to get that perfect char.
  • Skipping the marinade time: Patience = flavor.

    Don’t rush it.

  • Bursting the Scotch bonnet in the rice: Unless you want nuclear heat, leave it whole.
  • Using old spices: Stale allspice? Yeah, that’s a no-go.

Alternatives

  • No Scotch bonnets? Use habaneros or a dash of cayenne.
  • Vegetarian? Swap chicken for tofu or jackfruit (marinate the same way).
  • Not a fan of coconut milk? Use chicken broth, but FYI, it won’t be as rich.
  • Short on time? Use pre-made jerk seasoning (but homemade is king).

FAQs

Can I bake the chicken instead of grilling?

Absolutely. Bake at 375°F (190°C) for 35–40 minutes, flipping halfway.

You’ll miss some smokiness, but it’ll still taste great.

Why are they called “peas” if they’re beans?

Caribbean lingo, my friend. In Jamaica, kidney beans are often called “peas.” Just roll with it.

How do I tone down the heat?

Remove the seeds from the Scotch bonnets or use fewer peppers. Or, you know, embrace the burn.

Can I use dried kidney beans?

Sure, but soak them overnight and cook until tender before adding to the rice.

Canned beans are just easier.

What’s the best side for jerk chicken?

Besides rice & peas? Fried plantains, coleslaw, or a cold beer. Or all three—no judgment here.

Final Thoughts

Jerk Chicken with Rice & Peas isn’t just a meal; it’s a vibe.

It’s spicy, sweet, savory, and satisfying—everything you want in a dish. Whether you’re cooking for a crowd or just treating yourself, this recipe delivers big flavors without the fuss.

So fire up that grill, crank up some reggae, and get ready to eat like you’re on island time.

Trust us, your taste buds will thank you.

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