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Authentic Jamaican Jerk Chicken with Rice and Peas

Close-up of a juicy, charred Jamaican jerk chicken leg quarter served with rice and peas.
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Make bold, spicy, and smoky Jamaican Jerk Chicken in your oven, served with classic coconut-infused Rice and Peas for a complete Caribbean comfort food dinner.

Ingredients

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  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/2 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 large onion, roughly chopped
  • 6 scallions, roughly chopped
  • 1 scotch bonnet pepper, stemmed (remove seeds for less heat)
  • 6 cloves garlic
  • 2 inches fresh ginger, peeled and roughly chopped
  • 1/2 cup fresh cilantro
  • 1 cup long-grain white rice
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup water
  • 1/2 cup dried kidney beans, soaked overnight and drained (or 1 cup canned, rinsed)
  • 1/2 teaspoon salt (for rice and peas)

Instructions

  1. Prepare the Jerk Marinade: Combine the soy sauce, vegetable oil, lime juice, brown sugar, allspice, thyme, cinnamon, black pepper, salt, onion, scallions, scotch bonnet pepper, garlic, ginger, and cilantro in a food processor or blender. Process until you have a relatively smooth, thick paste.
  2. Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight, for the best flavor penetration.
  3. Prepare the Rice and Peas: In a medium saucepan, combine the soaked and drained kidney beans, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.
  4. Add the Rice: Stir in the white rice. Reduce the heat to low, cover the saucepan tightly, and simmer for 20 to 25 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during cooking. Once done, remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.
  5. Bake the Chicken: Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces skin-side up on a wire rack set over a baking sheet. Discard any excess marinade left in the bowl.
  6. Bake for 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is nicely browned and slightly charred in spots. For crispier skin, you can briefly switch the oven to the broiler setting for the last 2-3 minutes, watching closely to prevent burning.
  7. Serve the Jamaican Jerk Chicken hot alongside the prepared Rice and Peas.

Notes

  • For a smoky flavor without grilling, add 1/2 teaspoon of liquid smoke to the marinade mixture.
  • If you prefer a thicker sauce, remove the chicken halfway through baking and brush with a small amount of the pan drippings before returning it to the oven.
  • Use chicken thighs for the most tender and flavorful results.

Nutrition

Find it online: https://mistyplate.com/jamaican-jerk-chicken-recipe-oven-rice-peas/