Jerk Chicken with Jamaican Rice and Peas
Experience a burst of Caribbean flavors with this mouthwatering jerk chicken paired with fluffy Jamaican rice and peas. The tender chicken, marinated in a zesty jerk spice blend, delivers a spicy kick while the creamy coconut-infused rice complements it perfectly. This dish is not only easy to prepare but also a crowd-pleaser for family gatherings or backyard barbecues. Get ready to tantalize your taste buds!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Baking
- Cuisine: Jamaican
Ingredients
Scale
- 1 lb boneless chicken thighs
- 3 tbsp jerk spice blend
- 2 tbsp olive oil
- 4 green onions, chopped
- 4 cloves garlic, minced
- 1 cup basmati rice
- 1 cup coconut milk
- 1 cup low-sodium chicken broth
- 1 can (15 oz) red kidney beans, rinsed and drained
Instructions
- Marinate the Chicken: In a bowl, combine jerk spice blend and olive oil to form a paste. Rub generously over chicken thighs and marinate in the refrigerator for at least 2 hours (overnight for optimal flavor).
- Prepare the Rice: Rinse basmati rice under cold water until clear. In a saucepan, combine coconut milk and chicken broth; bring to simmer. Add rinsed rice and kidney beans, then season lightly.
- Cook the Chicken: Preheat grill or oven to 375°F (190°C). Grill each thigh for 6-7 minutes per side or bake on a sheet pan until internal temperature reaches 165°F (75°C).
- Finish Your Dish: Let chicken rest for 5 minutes before slicing. Fluff rice gently with a fork and serve with sliced jerk chicken on top.
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 540
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Marinating overnight enhances flavor. Substitute chicken with tofu or shrimp for variations. Adjust jerk seasoning for desired spice level.