Jamaican Jerk Chicken with Coconut Rice & Peas

Ingredients

For the Jerk Marinade:

• 4-5 green onions, roughly chopped
• 4 garlic cloves
• 2 Scotch bonnet peppers, seeds removed (wear gloves!)
• 1 tbsp fresh ginger, peeled and chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp brown sugar
• 1 tbsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tsp salt
• 1 tsp black pepper
• Juice of 2 limes
• 3 tbsp soy sauce
• 3 tbsp vegetable oil
• 2 tbsp white vinegar

For the Chicken:

• 8 bone-in, skin-on chicken thighs
• Oil for grilling

For the Coconut Rice & Peas:

• 1 can (14 oz) coconut milk
• 1 cup water
• 2 cups long-grain white rice, rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme
• 1 whole Scotch bonnet pepper (do not cut it - just let it float)
• 1 tsp salt

To Serve:

• Grilled lime halves
• Fresh thyme
• Sliced mango or pineapple (optional)

Instructions

1. Make the marinade: Combine all marinade ingredients in a blender or food processor and blitz until smooth. Taste - it should be spicy, salty, and intensely aromatic. Set aside 3 tbsp for basting.
2. Marinate the chicken: Place chicken thighs in a large zip-top bag or bowl. Pour the remaining marinade over them and massage it into every piece. Refrigerate for at least 30 minutes - ideally 4 hours or overnight.
3. Start the rice: In a medium pot, combine coconut milk, water, rice, kidney beans, garlic, thyme, salt, and the whole Scotch bonnet pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed. Remove the Scotch bonnet and thyme sprigs. Fluff with a fork and keep covered.
4. Grill the chicken: Heat a grill or grill pan to medium-high (about 400°F). Oil the grates well. Remove chicken from marinade, letting excess drip off. Grill skin-side down for 6-7 minutes until the skin is deeply charred and releases easily. Flip and cook another 6-8 minutes until the internal temperature reaches 175°F (thighs benefit from going slightly higher than breasts). Baste with reserved marinade in the last 2 minutes.
5. Rest and serve: Let the chicken rest 5 minutes. Plate the coconut rice and peas, top with jerk chicken, and serve with grilled lime halves for squeezing. Add sliced mango on the side for a sweet contrast to the heat.

Pro Tips

Scotch bonnets are essential - they have a fruity, almost tropical heat that habaneros can approximate in a pinch, but the flavor won't be quite the same. When handling them, wear gloves and don't touch your face. For the rice, the whole Scotch bonnet floats and infuses the dish with subtle heat without making it spicy - just don't break it open. Authentic Jamaican jerk is traditionally cooked over pimento wood, but a charcoal grill with a handful of soaked allspice berries tossed on the coals gives a similar aromatic smoke.