Jamaica Recipe
Make Jamaica Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
For Serving
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a blender or food processor, combine the pimento seeds, thyme, scotch bonnet pepper, garlic, ginger, soy sauce, brown sugar, lime juice, and vegetable oil. Blend until smooth.
- 2
Marinate Chicken
Place the jerk chicken pieces in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the bowl and marinate in the refrigerator for at least 2 hours, preferably overnight.
Cooking the Chicken
- 3
- 4
Grill the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Place the chicken on the grill and cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Preparing Rice and Peas
- 5
Cook Rice and Peas
In a pot, combine 2 cups of cooked rice, 1 can of kidney beans (drained and rinsed), 1 cup of coconut milk, salt, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until rice is tender and liquid is absorbed.
Frying Plantains
- 6
Fry Plantains
Peel the plantains and slice them diagonally into 1-inch thick pieces. Heat oil in a skillet over medium heat. Fry the plantain slices until golden brown on each side, about 2-3 minutes per side. Drain on paper towels.
Serving
- 7
Plate the Dish
Serve the grilled jerk chicken alongside rice and peas, fried plantains, and garnish with lime wedges.
