Grilled Jerk-Style Chicken with Rice and Peas

20 min prep5 hr 20 min total

A flavorful Caribbean-inspired meal featuring chicken thighs marinated in a vibrant blend of Scotch bonnet, allspice, and herbs, then grilled to perfection. Served alongside classic coconut rice and kidney beans.

Ingredients

4 servings

Contains Gluten and Soy

Chicken

Marinade

Rice and Peas

Directions

  1. Mark step 1 done

    In a food processor or blender, combine the scallions (4), garlic (4), chopped Scotch bonnet peppers (2), leaves from the fresh thyme (8), Ground allspice (10ml), Salt (5ml), grated Fresh ginger, Soy sauce (30ml), Brown sugar (15ml), Vegetable oil (30ml), and Lime juice (30ml). Blend until smooth to create the jerk-style marinade.

  2. Mark step 2 done

    Place the chicken thighs (8) in a large bowl, pour the blended marinade over them, and toss to coat evenly. Cover and refrigerate for at least 4 hours, or overnight.

  3. Mark step 3 done

    To prepare the Long grain white rice (300g) and peas, rinse the Long grain white rice (300g) under cold Water (2dl) until the Water (2dl) runs clear. In a medium pot, combine the rinsed Long grain white rice (300g), drained Kidney beans (1 can), Coconut milk (1 can), Water (2dl), scallions (2), smashed garlic (2), the intact Scotch bonnet pepper, thyme sprigs (4), Ground allspice (5ml), and Salt (2.5ml).

  4. Mark step 4 done

    Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes until the liquid is absorbed and the Long grain white rice (300g) is tender. Remove from heat and let it rest, covered, for 10 minutes.

  5. Mark step 5 done

    While the Long grain white rice (300g) rests, preheat a grill to medium-high heat. Remove the chicken (8) from the marinade and discard any excess liquid. Grill the chicken, turning occasionally, until nicely charred on the outside and cooked to a safe internal temperature of 74°C, about 25 minutes to 30 min.

  6. Mark step 6 done

    Remove the Scotch bonnet pepper, scallions (2), and thyme sprigs (4) from the Long grain white rice (300g), and fluff the grains with a fork. Serve the hot grilled chicken (8) alongside the Long grain white rice (300g) and peas. To store leftovers safely, let the chicken (8) and Long grain white rice (300g) cool in shallow containers and refrigerate within 2 hours. Consume within 3 to 4 days.

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DifficultyMedium
LabelsCaribbean, Dinner, and Grilled
CreatedOctober 2, 2026·Edited October 3, 2026