Print

Authentic Grilled Jamaican Jerk Chicken with Traditional Rice and Peas

Close-up of a juicy, charred piece of Jamaican jerk chicken served next to rice and red kidney beans.
Print Recipe

Make incredible Jamaican Jerk Chicken at home. This recipe delivers the bold, spicy, and smoky island flavors you crave, perfect for grilling or baking. We pair it with classic coconut-infused Rice and Peas for a complete Caribbean feast.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended) or whole chicken, cut up
  • 1/2 cup soy sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 large onion, roughly chopped
  • 6 scallions, roughly chopped
  • 1 scotch bonnet pepper, stemmed (use half for less heat, remove seeds for milder flavor)
  • 1 inch piece of fresh ginger, peeled
  • 6 cloves garlic
  • 1/4 cup fresh parsley
  • For Rice and Peas: 1 (13.5 oz) can full-fat coconut milk, 1 cup dried kidney beans (soaked overnight or use 1 (15 oz) can rinsed), 2 cups long-grain white rice, 1 cup water, 1 teaspoon salt, 1 small onion (halved), 1 sprig fresh thyme

Instructions

  1. Prepare the Jerk Marinade: Combine the soy sauce, lime juice, vegetable oil, brown sugar, thyme, allspice, cinnamon, nutmeg, pepper, and salt in a food processor or blender.
  2. Add the aromatics: Add the chopped onion, scallions, scotch bonnet pepper, ginger, garlic, and parsley to the food processor. Blend until you have a relatively smooth, thick marinade.
  3. Marinate the Chicken: Place the chicken pieces in a large bowl or resealable bag. Pour the jerk marinade over the chicken, ensuring every piece is fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to absorb the bold island flavors.
  4. Prepare Rice and Peas: If using soaked dried beans, drain them. In a medium saucepan, combine the coconut milk, drained beans (or rinsed canned beans), water, salt, onion halves, and thyme sprig. Bring to a simmer over medium heat. Cook for 20 minutes if using dried beans, or 5 minutes if using canned beans. Remove the onion and thyme sprig.
  5. Cook the Rice: Stir the white rice into the coconut milk mixture. Bring back to a gentle simmer, then cover the pot tightly, reduce heat to low, and cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Keep covered off the heat until ready to serve.
  6. Cook the Chicken (Grill Method): Preheat your grill to medium heat (about 350°F). Lightly oil the grates. Place the chicken pieces on the grill, skin-side down first. Grill for 20-25 minutes, turning occasionally, until the internal temperature reaches 165°F and the skin is nicely charred and smoky.
  7. Cook the Chicken (Oven Baked Method): Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces on a wire rack set over a baking sheet. Bake for 35-45 minutes, flipping halfway through, until the internal temperature reaches 165°F and the skin is browned and crisp. For extra crispiness, broil for the last 2-3 minutes, watching closely.
  8. Serve: Let the chicken rest for 5 minutes before serving hot alongside the fragrant Rice and Peas.

Notes

  • For the best smoky flavor without grilling, add 1 teaspoon of liquid smoke to the marinade.
  • If you prefer Jerk Chicken Wings, use 3 lbs of wings and reduce the cooking time accordingly (about 25 minutes baked or 15-20 minutes grilled).
  • You can blend the leftover marinade (if it did not touch raw chicken) and simmer it on the stove for 5 minutes to use as a finishing sauce.

Nutrition

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