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Jerk Chicken Dinner Recipe

Name: Island Foods Express Jerk Chicken Dinner Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 6 pieces bone-in, skin-on chicken thighs; 4 stalks green onions (scallions); 2 tbs fresh thyme leaves; 4 cloves garlic cloves; 1 tbs fresh ginger; 1 pepper scotch bonnet or habanero pepper; 3 tbs soy sauce; 2 tbs brown sugar (light or dark), packed; 2 tbs fresh lime juice; 2 tbs olive oil; 1 tsp allspice (ground); 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tsp salt; 0.5 tsp black pepper; 1.5 cups long-grain white rice; 1 cup canned coconut milk; 1.25 cups water; 1 cup kidney beans (canned, drained and rinsed) or pigeon peas; 1 tsp fresh thyme (optional); 1 stalk scallion (green section); 0.75 tsp salt; 0.25 tsp black pepper; 1 piece red bell pepper; 1 piece yellow bell pepper; 1 small red onion; 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 4 wedges lime wedges (to serve)

Inspired by Island Foods Express

Time1h 20m

Serves4

Make Jerk Chicken Dinner Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Jerk Marinade & Chicken

6 pieces bone-in, skin-on chicken thighs

4 stalks green onions (scallions)

2 tbs fresh thyme leaves

4 cloves Garlic cloves

1 tbs fresh ginger

1 pepper scotch bonnet or habanero pepper

3 tbs Aged soy sauce

2 tbs brown sugar (light or dark), packed

2 tbs Fresh lime juice

2 tbs olive oil

1 tsp allspice (ground)

1/2 tsp Ground cinnamon

1/4 tsp ground nutmeg

1 tsp Celtic sea salt

1/2 tsp black pepper

Rice & Peas

1 1/2 cups Long-grain white rice

1 cup canned coconut milk

1 1/4 cups water

1 cup kidney beans (canned, drained and rinsed) or pigeon peas

1 tsp fresh thyme (optional)

1 stalk scallion (green section)

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Side Vegetables

1 piece Red bell pepper

1 piece yellow bell pepper

1 small red onion

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

4 wedges lime wedges (to serve)

Method

Jerk Marinade & Chicken

Prepare the marinade

In a food processor or blender add green onions (white and green parts), fresh thyme leaves, garlic, ginger, scotch bonnet (remove seeds for less heat or keep for full heat), soy sauce, brown sugar, lime juice, olive oil, allspice, cinnamon, nutmeg, salt and black pepper. Pulse until a coarse paste forms, stopping to scrape down sides. If too thick, add 1–2 teaspoons water to help blend.

Marinate the chicken

Pat the chicken thighs dry with paper towels. Make 2–3 shallow slashes in each thigh to help the marinade penetrate. Rub or spoon the jerk marinade all over the chicken, getting some under the skin and into the slashes. Place chicken in a sealed container or zip-top bag and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Cook the chicken

Preheat oven to 425°F (220°C). Remove chicken from refrigerator about 30 minutes before cooking to take chill off. Place chicken on a rimmed baking sheet lined with foil or in a roasting pan, skin side up. Roast for 35–40 minutes, or until internal temperature at the thickest part reaches 165°F (74°C) and skin is crisp. For a charred grilled flavor, finish the thighs on a hot grill or under a broiler for 3–5 minutes per side, watching closely to avoid burning.

Rest

Transfer cooked chicken to a plate and tent loosely with foil. Rest 5–10 minutes before serving to allow juices to redistribute.

Rice & Peas

Prepare

Rinse rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Cook

In a medium saucepan, combine rinsed rice, coconut milk, water, drained kidney beans (or pigeon peas), chopped scallion (green section), fresh thyme (if using), salt and black pepper. Stir once to combine. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly and simmer 15–18 minutes, or until liquid is absorbed and rice is tender.

Finish

Remove saucepan from heat and let sit, covered, for 5 minutes. Fluff rice gently with a fork before serving.

Side Vegetables

Prepare vegetables

While the chicken roasts and the rice cooks, core and seed bell peppers and cut into 1/2-inch strips. Peel and cut red onion into similar-sized wedges.

Sauté/roast

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add bell pepper strips and red onion wedges, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until vegetables are tender-crisp and slightly caramelized, about 6–8 minutes. Alternatively, toss with oil, salt and pepper and roast on a sheet pan at 425°F (220°C) for 12–15 minutes.

Serve

Transfer vegetables to a serving dish and squeeze lime wedges over the top just before serving for brightness.