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Authentic Jamaican Jerk Chicken with Rice and Peas

Close-up of two pieces of richly seasoned Jamaican Jerk Chicken served next to a scoop of rice and peas.
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Make authentic Jamaican Jerk Chicken at home. This recipe delivers bold, spicy island flavor using a simple marinade, perfect for grilling or oven baking, served with classic coconut rice and peas.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/2 cup soy sauce
  • 1/4 cup vegetable oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 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)
  • 1 inch ginger, peeled and sliced
  • 6 cloves garlic
  • For Rice and Peas: 1 can (13.5 oz) full-fat coconut milk
  • For Rice and Peas: 1 cup long-grain white rice, rinsed
  • For Rice and Peas: 1 cup water
  • For Rice and Peas: 1/2 cup dried kidney beans, soaked overnight and drained (or 1 can, rinsed)
  • For Rice and Peas: 1/2 teaspoon salt

Instructions

  1. Prepare the Jerk Marinade: Combine soy sauce, vegetable oil, lime juice, brown sugar, allspice, thyme, cinnamon, nutmeg, black pepper, and salt in a blender. Add the onion, scallions, scotch bonnet pepper, ginger, and garlic. Blend until the marinade is smooth.
  2. Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, ensuring every piece is coated. Cover and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
  3. Cook the Rice and Peas: In a medium saucepan, combine the coconut milk, water, kidney beans, and salt. Bring to a boil over medium-high heat. Stir in the rinsed rice. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.
  4. Cook the Chicken (Grill Method): Preheat your grill to medium heat (about 350°F). Remove chicken from the marinade, letting excess drip off. Grill the chicken, turning occasionally, until cooked through and the internal temperature reaches 165°F (about 25-35 minutes, depending on size). For extra smoky flavor, use wood chips soaked in water on the coals.
  5. Cook the Chicken (Oven Method): Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces skin-side up on a wire rack set over a baking sheet. Bake for 35-45 minutes, or until the internal temperature reaches 165°F. For crispier skin, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
  6. Serve the Jamaican Jerk Chicken hot alongside the prepared Rice and Peas.

Notes

  • For a deeper, more authentic smoky flavor without a grill, you can add 1 teaspoon of liquid smoke to the marinade before mixing.
  • If you cannot find scotch bonnet peppers, use habanero peppers, but start with half to control the heat level.
  • This bold flavored dinner idea benefits greatly from a long marination time to let the island spices penetrate the meat.

Nutrition

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