Jerk Chicken with Rice and Peas

Ingredients

• 1.8 kg (4 lbs) chicken, whole or cut into pieces
• 4 scallions, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 60 ml (1/4 cup) soy sauce
• 60 ml (1/4 cup) lime juice
• 45 ml (3 tbsp) olive oil
• 3 tbsp allspice
• 1 tbsp thyme
• 1 tbsp sugar
• 5g (1 tsp) cinnamon
• 1 scotch bonnet pepper, seeds removed and chopped
• Salt and pepper to taste
• 400g (2 cups) jasmine rice
• 400ml (14 oz) coconut milk
• 500ml (2 cups) water or chicken broth
• 240g (1 can or 15 oz) kidney beans, drained and rinsed
• 1 scallion, whole
• 1 garlic clove, crushed
• 5g (1 tsp) thyme
• Salt and pepper to taste

Instructions

Step 1: Prepare the Jerk Marinade. In a mixing bowl, combine the scallions, onion, garlic, soy sauce, lime juice, olive oil, allspice, thyme, sugar, cinnamon, scotch bonnet pepper, salt, and pepper. Blend until a thick paste forms.

Step 2: Marinate the Chicken. Rub the marinade over the chicken pieces and refrigerate for at least 1 hour.

Step 3: Cook the Rice and Peas. In a pot, combine rice, coconut milk, water or broth, kidney beans, scallion, garlic, thyme, salt, and pepper. Simmer until rice is tender.

Step 4: Grill the Chicken. Cook the chicken on a preheated grill until internal temperature reaches 74°C (165°F).

Step 5: Serve. Serve the jerk chicken over rice and peas. Garnish with lime slices or herbs.

Cooking Time: Total estimated time: 3 hours (includes marinating time of 1 hour)

Kitchen Equipment Required: Grill or Grill Pan, Mixing Bowl, Large Pot with Lid, Medium Saucepan or Rice Cooker, Measuring Cups and Spoons, Spoons and Forks for Mixing, Cutting Board, Chef’s Knife, Oven (optional for finishing)

Enjoy this flavorful taste of the Caribbean with Jerk Chicken with Rice and Peas!

Wyatt Travis Creator of AI MultiPrompter

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