Dinner · Jamaican

Jerk Chicken with Rice and Peas

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 14, 2026

This is the real deal: chicken thighs slathered in a fiery, sweet, allspice-heavy jerk paste, then roasted until tender and served over creamy coconut rice and beans. The marinade does most of the work overnight, so on the day you just roast and serve. It is bold, it is comforting, and it turns any weeknight into something special.

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Jerk Chicken with Rice and Peas

Why you'll love this

  • Bold, layered flavor from the classic jerk paste of allspice, chili, and lime.
  • The overnight marinade means almost no work on serving day.
  • Creamy coconut rice and beans is a whole side dish cooked in one pot.
  • Easily scaled up to feed a crowd.

EveryDayMeal recipe

Jerk Chicken with Rice and Peas

Prep
20m
Cook
45m
Total
65m
Serves
6
Level
Medium

Ingredients

  • 12 bone-in, skin-on chicken thighs
  • 1/2 lime, halved
  • 1 bunch scallions
  • 1 tablespoon fresh ginger, chopped
  • 3 garlic cloves
  • 1/2 onion
  • 3 red chilies, chopped (Scotch bonnet is traditional)
  • 1/2 teaspoon dried thyme
  • 1 lime, juiced
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 3 tablespoons brown sugar
  • 1 tablespoon ground allspice
  • 1 teaspoon salt
  • 1 cup basmati rice
  • 1 can (about 13.5 ounces) coconut milk
  • 1 bunch scallions
  • 2 sprigs fresh thyme
  • 2 garlic cloves, chopped
  • 1 tablespoon ground allspice
  • 2 cans (about 15 ounces each) kidney beans, drained and rinsed

Equipment

  • Food processor
  • Roasting pan
  • Large saucepan with lid
  • Instant-read thermometer

Instructions

  1. Make the jerk paste: combine the scallions, ginger, 3 garlic cloves, onion, red chilies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar, 1 tablespoon allspice, and 1 teaspoon salt in a food processor. Blend to a thick puree, stopping to scrape down the sides as needed. Do not add water, since you want a clingy paste that will coat the chicken.
  2. Taste the paste and adjust it: it should be pleasantly salty and balanced. Add another chili if you want more heat, or a little extra brown sugar if it tastes too sharp or salty.
  3. Cut two or three shallow slashes into each chicken thigh, then rub the paste all over, working it into the cuts so the flavor gets deep into the meat. Cover and refrigerate overnight, or at least 4 hours, for the best flavor.
  4. Heat the oven to 350°F. Arrange the marinated chicken in a roasting pan along with the lime halves and roast for about 45 minutes, until the juices run clear and a thermometer reads 175°F at the thickest part.
  5. While the chicken roasts, start the rice and peas. Rinse the basmati rice under cold water until the water runs clear, then tip it into a large saucepan with the coconut milk, second bunch of scallions, thyme sprigs, 2 chopped garlic cloves, and 1 tablespoon allspice.
  6. Add 1 1/4 cups cold water and a pinch of salt, then bring to a boil over high heat. Once it boils, reduce to medium, cover, and cook for 10 minutes so the rice absorbs the coconut milk and turns tender.
  7. Stir in the kidney beans, cover again, and pull the pan off the heat. Let it sit for 5 minutes so the beans warm through and any remaining liquid is absorbed, leaving fluffy, creamy rice.
  8. Squeeze the roasted lime halves over the chicken, then serve it over the rice and peas with extra hot sauce on the side if you like it fiery.

Tips from the kitchen

  • For the most authentic heat, use Scotch bonnet peppers, but wear gloves when chopping them and wash your hands well afterward.
  • Marinate the chicken overnight if you can. Even a few hours helps, but a full night lets the allspice and chili sink deep into the meat.
  • If you want smoky, char-grill flavor, cook the chicken on a grill over indirect heat for about 30 minutes instead of roasting.

Estimated nutrition per serving: 620 cal · 42g protein · 45g carbs · 30g fat

Make it your own

  • Swap chicken thighs for drumsticks or a mix of wings and thighs.
  • Dial the heat down by using one milder red chili and removing the seeds.
  • Use pigeon peas instead of kidney beans for a more traditional rice and peas.

Storing & make-ahead

Store leftover chicken and rice separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in a 350°F oven until warmed through and splash a little water into the rice before microwaving to keep it moist. The jerk paste keeps in the fridge for up to a week.

Good to know

How spicy is this dish?
With three chilies it has a real kick. Use fewer, seed them, or choose milder peppers to tame the heat to your taste.
Can I use boneless chicken?
Yes, boneless thighs work well and cook faster, in about 25 to 30 minutes. Bone-in, skin-on gives the juiciest result.
Why shouldn't I add water to the marinade?
You want a thick paste that clings to the chicken. Water thins it out and washes away flavor, so keep scraping and blending instead.
Can I make the rice and peas ahead?
Yes, cook it up to a day ahead and reheat gently with a splash of water or extra coconut milk to loosen it.

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