Jamaican Jerk Chicken with Rice and Peas Recipe

If you’re searching for a dish that’s bursting with flavor, warmth, and just the right amount of heat, look no further than Jamaican Jerk Chicken with Rice and Peas. This lively classic brings together succulent, spice-rubbed chicken with coconut-infused rice and earthy kidney beans for a meal that’s as festive as it is satisfying. From the aromatic jerk marinade to the comforting rice and peas, every bite is a joyful celebration of Caribbean cooking. Serve this up at your next dinner party or cozy family gathering, and let the bold flavors transport you straight to sunny Jamaica!

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient plays a vital role in bringing Jamaican Jerk Chicken with Rice and Peas to life. Together, they create layers of aroma, lively heat, creamy texture, and bursts of freshness and color.

• Chicken portions: Choose bone-in thighs or drumsticks for juicy, flavorful results—the bones help lock in moisture during cooking.
• Shallot and spring onions: These add subtle sweetness and a gentle, oniony bite to the jerk marinade.
• Scotch bonnet pepper (or jalapeño): This is the heart of the jerk’s signature heat—use as much or as little as you dare!
• Fresh ginger root: Grated ginger provides zesty warmth and a fragrant punch that pairs beautifully with the spices.
• Fresh thyme (or dried): Earthy and aromatic, thyme brings authenticity and balance to the marinade.
• Maple syrup (or honey): A touch of sweetness rounds out the spicy flavors and helps the chicken caramelize in the oven.
• Ground allspice and cinnamon: These classic jerk spices add warmth and complexity that’s distinctively Jamaican.
• Soy sauce: Adds depth and a little umami kick, making the marinade unforgettable.
• Black pepper: Extra heat and sharpness to complement the chilies.
• Juice of orange and lime: The citrus juices tenderize the chicken and brighten up all the other flavors.
• Uncooked long grain rice: The backbone of the rice and peas—a neutral base that soaks up the creamy coconut and spices.
• Canned kidney beans: They bring beautiful color and substance to this essential side.
• Light coconut milk: Infuses the rice with rich, creamy flavor that’s deliciously tropical.
• Chicken stock: Provides extra flavor and makes the rice wonderfully savory.
• Garlic cloves: Used in both marinade and rice, garlic gives depth, aroma, and that “yum” factor.
• Dried thyme: A little more herbal note for the coconut rice.
• Salt and black pepper: Essential for seasoning everything perfectly.
• Fresh coriander and lime wedges: The finishing touch—a fresh, colorful garnish that wakes up the entire dish.

How to Make Jamaican Jerk Chicken with Rice and Peas

Step 1: Prepare the Jerk Marinade

Start by gathering all the ingredients for the jerk marinade except the chicken itself. In a blender or food processor, combine the shallot, spring onions, scotch bonnet (or jalapeños), garlic, ginger, thyme, maple syrup, allspice, cinnamon, soy sauce, black pepper, orange juice, and lime juice. Blitz everything together until you have a thick, aromatic marinade—it should smell spicy, citrusy, and irresistible!

Step 2: Marinate the Chicken

Place your chicken portions in a large ziplock bag or deep dish. Pour every drop of the fresh jerk marinade over the chicken, then seal the bag and massage the marinade into all the nooks and crannies. For the full Jamaican Jerk Chicken with Rice and Peas experience, let the chicken marinate overnight in the fridge—this is where all the magic happens as the flavors sink deep into the meat.

Step 3: Roast the Chicken

Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper to prevent sticking, then evenly space out your marinated chicken pieces. As the chicken bakes for about 45 minutes, baste it regularly with the leftover juices. This step is key for developing that signature deep color, sticky coating, and irresistible aroma that fills your whole kitchen.

Step 4: Prepare the Rice and Peas

While the chicken roasts, make the comforting coconut rice. In a saucepan, add the rinsed long grain rice, kidney beans, chicken stock, coconut milk, crushed garlic, thyme, salt, and black pepper. Bring to a gentle boil, then reduce the heat, cover, and let it simmer away until the liquid is mostly absorbed and the rice is tender. Once it’s ready, turn off the heat but keep the lid on so the steam finishes the cooking—this gives you perfectly fluffy, flavorful rice every time.

Step 5: Season, Fluff, and Finish

After ten minutes, lift the lid and give your rice a good fluff with a fork. Taste and adjust seasoning with more salt and black pepper if needed. Arrange a generous heaping of rice and peas on each plate, then crown it with the fragrant, sticky jerk chicken. Top everything with a vibrant sprinkle of chopped fresh coriander and a squeeze of lime for a finishing pop of color and flavor!

How to Serve Jamaican Jerk Chicken with Rice and Peas

Garnishes

Don’t skip the garnishes—they might seem small, but they make a world of difference! Sprinkle lots of fresh coriander over the finished dish for brightness, and make sure every plate comes with a few lime wedges. Squeezing fresh lime over the top just before digging in transforms the whole meal, giving it that tangy lift that balances out the spices beautifully.

Side Dishes

Jamaican Jerk Chicken with Rice and Peas pairs well with all kinds of refreshing sides. A simple green salad with lettuce, cucumber, and tomato helps cool things off and adds a crisp texture contrast. If you want something more traditional, steamed cabbage, fried plantains, or a scoop of coleslaw are also tasty options for rounding out the meal.

Creative Ways to Present

Let your creativity shine when serving this dish! For a party or casual dinner, pile the rice and peas on a big platter, then arrange the jerk chicken pieces over top and let guests help themselves. Individually plated presentations with a pretty sprinkle of coriander and artful lime wedge look just as gorgeous. For a fun twist, try serving everything in large, shallow bowls for an extra cozy, laid-back feel.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Jamaican Jerk Chicken with Rice and Peas, you’re in luck! Store any cooled chicken and rice separately in airtight containers in the fridge. They’ll keep well for up to three days and make a fantastic, easy lunch or dinner when you need it most.

Freezing

Both the cooked chicken and the rice and peas freeze beautifully. Simply wrap portions tightly or use freezer-safe containers, and store for up to two months. For best results, freeze the chicken pieces and rice in single-serve packets so you can thaw only what you need.

Reheating

To reheat your Jamaican Jerk Chicken with Rice and Peas, gently warm the chicken in the oven at 180°C (350°F) until piping hot. If using a microwave, sprinkle a little water over the rice before heating to keep it moist. Always make sure everything is heated through before serving to bring back all that wonderful flavor and texture.

FAQs

How spicy is Jamaican Jerk Chicken with Rice and Peas?

This dish can be as fiery or as mellow as you like! Scotch bonnets or jalapeños add serious heat, but feel free to use less or remove the seeds if you want to keep things mild—the rest of the marinade still packs a ton of flavor.

Can I use boneless chicken for this recipe?

Absolutely, boneless chicken thighs or breasts work just fine, though bone-in pieces stay juicier. Just keep an eye on the cooking time—boneless cuts may cook a bit faster, so start checking them for doneness after 30 minutes.

Is it possible to make the rice and peas vegetarian?

Yes! Simply swap the chicken stock for vegetable stock and enjoy the coconutty rice and beans as a flavorful vegetarian side or main dish. The rest of the process stays exactly the same.

What if I can’t find fresh thyme or coriander?

If fresh isn’t available, dried thyme works well—just use a lighter hand since dried herbs are more concentrated. For garnish, flat-leaf parsley can take the place of coriander for a gentle herby finish.

Can I grill the Jamaican Jerk Chicken with Rice and Peas instead of baking?

Definitely! Grilling the marinated chicken over medium heat brings an irresistible smoky flavor. Just keep an eye out for flare-ups due to the marinade’s sugars, and baste frequently. Serve with rice and peas and enjoy that authentic, smoky taste.

Final Thoughts

There’s nothing quite like gathering around a table and sharing Jamaican Jerk Chicken with Rice and Peas. The colors, the aromas, and the bold flavors always create happy memories and big smiles. Give this recipe a try soon—your friends and family will thank you, and you might just find it becoming a regular favorite in your kitchen too!

Print