Jamaican Jerk Chicken and Coconut Rice & Beans

If you love the bold flavors of Caribbean food, then this recipe is for you! The first time I had jerk chicken I was hooked and wiped my plate clean. Jerk chicken seasoning is based on chili peppers and Jamaican allspice, which is one of the most important spices used in the Caribbean. The preparation is easy with just a few simple steps and some marinating. Even more convenient, get all of the pre-measured ingredients for this Jamaican jerk recipe as part of our new GrubKit.

This dish is full of robust flavor and warm spices, complimented by a fragrant coconut rice and beans. I recommend black beans for the rice, but pinto beans work as well. Try to marinate the chicken at least for three hours and preferably overnight. As for the spice level, for a mild to medium heat, use jalapeño chilis. If you want it hot and spicy, use habanero chilis or the traditional Scotch bonnet peppers.

Chop garlic, peppers and scallions.

Add spices and chopped vegetables into a bowl, then stir in soy sauce, lime juice, oil and rum.

Toss in chicken pieces and mix to incorporate.

Bake chicken until cooked, 45-55 minutes.

While chicken is cooking, start rice. Saute garlic & onion, then stir in rice.

Stir in coconut milk, water & nutmeg. Cook for about 20 minutes, then stir in beans.

Serve jerk chicken with coconut rice and beans and lime wedges.

Jamaican Jerk Chicken with Coconut Rice and Beans

2-3 pounds chicken pieces, drumsticks and thighs

4 stalks fresh scallions, minced

8 cloves garlic, minced

2 chili peppers, stemmed and chopped (Jalapeño, Habanero or Scotch Bonnet)

4 tablespoons soy sauce

2 tablespoons oil (olive, peanut or vegetable oil)

1 whole lime, juiced

4 tablespoons light brown sugar

4 teaspoons Jamaican allspice

2 teaspoons ground ginger

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground cloves

2 tablespoonsdried thyme

2 teaspoons black pepper

4 teaspoons salt

a splash of rum, optional

Coconut Rice and Beans

1 cup long grain rice

1 tablespoon oil or butter

1 shallot, chopped

1 clove garlic, chopped

3/4 cup coconut milk

1 cup water

a pinch of ground nutmeg

1 teaspoon salt

1 15-ounce can of black beans, rinsed and drained

 

Finely chop scallions, 8 cloves of garlic and 2 de-seeded peppers, then add to a large bowl. Into the same bowl, stir in brown sugar, spices, dried thyme, soy sauce, oil, juice of one lime, and a splash of Jamaican rum (optional). Add the chicken pieces and toss together until fully coated in the marinade mixture. Cover bowl with plastic wrap and marinate the chicken in the fridge for at least 3 hours or overnight. When ready to cook, heat oven to 350°F and bake chicken for 45-55 minutes.
While chicken is cooking start on the rice. Add butter or oil in a small saucepan over medium heat. Stir in chopped shallot and garlic, cook until soft, about 3 minutes. Stir in rice then pour in the coconut milk and water. Season with nutmeg and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer until the liquid has been absorbed and rice is tender, about 18 minutes. Stir in the black beans and cook for a few minutes until hot.

Total Time: 60 minutes, plus 3+ hours marinating time
Yield: 4 servings