Jerk chicken with rice & peas
Smoky, spicy Jamaican jerk chicken served with creamy coconut rice and kidney beans — bold, aromatic and perfect for a weekend feast.
Servings
4
Difficulty
Easy
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Ingredients
jerk marinade
- 12 pcs chicken thighs
- 0.5 pcs lime
- 1 bunch spring onions
- 0.0625 kg ginger, chopped
- 3 pcs garlic cloves
- 0.5 pcs onion
- 3 pcs red chilli, chopped
- 0.5 tsp thyme (dried)
- 1 pcs lime juice
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 3 tbsp brown sugar
- 1 tbsp allspice
- 1 tsp salt (for marinade)
rice & peas
- 200 g basmati rice
- 400 g coconut milk
- 1 bunch spring onions
- 2 sprigs thyme (fresh)
- 2 cloves garlic, chopped
- 1 tbsp allspice
- 800 g kidney beans
- 300 ml water for rice
- salt (to season)
Directions
- Make the jerk marinade: combine all jerk marinade ingredients in a food processor (including 1 tsp salt) and blend to a purée, stopping and stirring if needed; do not add water.
- Taste and adjust seasoning: add more chillies if not spicy enough or brown sugar if too salty/sour.
- Prepare chicken: make slashes in the chicken thighs and pour the marinade over them, rubbing into crevices; cover and marinate overnight in the fridge.
- Barbecue option: preheat coals about 1 hour before cooking, add wood chips for smoke and cook over slow indirect heat for about 30 minutes.
- Oven option: heat oven to 180C/160C fan/gas 4; place chicken pieces in a roasting tin with lime halves and roast for about 45 minutes until tender and cooked through.
- While chicken cooks, prepare rice & peas: rinse rice, add to a large saucepan with coconut milk, spring onions, fresh thyme, chopped garlic, 1 tbsp allspice, season with salt and 300 ml cold water; bring to a boil then reduce to medium, cover and cook for 10 minutes.
- Finish rice: add kidney beans to the rice, cover and leave off the heat for 5 minutes until liquid is absorbed.
- Serve: squeeze roasted lime over the chicken and serve with rice & peas and hot sauce if desired.