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Jerk Chicken Dinner (copy) Recipe

Name: Island Foods Express Jerk Chicken Dinner (Copy) Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 8 pieces bone-in, skin-on chicken thighs; 6 pieces scallions (green onions), roughly chopped; 2 tbs fresh thyme leaves (or 2 tsp dried thyme); 5 pieces garlic cloves; 2 tbs ginger, peeled and chopped; 1 piece fresh Scotch bonnet or habanero pepper, seeded for less heat; 2 tbs soy sauce (or tamari); 3 tbs lime juice (fresh); 2 tbs brown sugar (light or dark); 3 tbs olive oil (or vegetable oil); 1 tsp ground allspice; 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tsp ground black pepper; 1.5 tsp sea salt; 2 cups long-grain white rice, rinsed; 1 cup canned red kidney beans, drained and rinsed (or canned pigeon peas); 1 cup coconut milk (full fat); 1.5 cups water; 1 piece scallion (green onion), finely sliced; 1 sprig fresh thyme sprig; 1 clove garlic, minced; 0.75 tsp salt; 0.25 tsp ground black pepper; 4 pieces lime wedges; 2 tbs fresh cilantro or parsley, chopped; 3 cups steamed vegetables (broccoli, carrots, or cabbage)

Inspired by Island Foods Express

Time2h

Serves4

Make Jerk Chicken Dinner (copy) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Jerk Marinade & Chicken

8 pieces bone-in, skin-on chicken thighs

6 pieces scallions (green onions), roughly chopped

2 tbs fresh thyme leaves (or 2 tsp dried thyme)

5 pieces Garlic cloves

2 tbs ginger, peeled and chopped

1 piece fresh Scotch bonnet or habanero pepper, seeded for less heat

2 tbs soy sauce (or tamari)

3 tbs lime juice (fresh)

2 tbs brown sugar (light or dark)

3 tbs olive oil (or vegetable oil)

1 tsp ground allspice

1/2 tsp Ground cinnamon

1/4 tsp ground nutmeg

1 tsp ground black pepper

1 1/2 tsp sea salt

Rice & Peas (side)

2 cups long-grain white rice, rinsed

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

1 cup coconut milk (full fat)

1 1/2 cups water

1 piece scallion (green onion), finely sliced

1 sprig fresh thyme sprig

1 clove Garlic, minced

3/4 tsp Celtic sea salt

1/4 tsp ground black pepper

Optional Sides & Garnish

4 pieces Lime wedges

2 tbs fresh cilantro or parsley, chopped

3 cups steamed vegetables (broccoli, carrots, or cabbage)

Method

Jerk Marinade & Chicken

Make the marinade

In a blender or food processor, combine 6 chopped scallions, thyme leaves, 5 garlic cloves, 2 tbs chopped ginger, 1 Scotch bonnet (seeded if desired), 2 tbs soy sauce, 3 tbs fresh lime juice, 2 tbs brown sugar, 3 tbs olive oil, 1 tsp ground allspice, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp black pepper and 1.5 tsp sea salt. Blend until smooth. Scrape down sides and blend again to make a thick, slightly chunky paste. Taste carefully and adjust salt or heat.

Marinate the chicken

Place 8 bone-in, skin-on chicken thighs in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, massaging it under the skin where possible and coating all pieces. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) to allow flavors to penetrate.

Bring chicken to room temperature

Remove the chicken from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat oven to 400°F (205°C) if finishing in the oven (see grilling/oven options below).

Cook the chicken — Option A: Grill

Preheat grill to medium-high. Oil the grates lightly. Remove excess marinade (wipe but do not rinse). Grill chicken skin-side down for 6–8 minutes until nicely charred, then flip and grill another 6–10 minutes, reducing heat or moving to indirect heat if flare-ups occur. Internal temperature should reach 165°F (74°C) at the thickest part. Let rest 5 minutes before serving.

Cook the chicken — Option B: Oven

Arrange marinated thighs on a foil-lined sheet pan skin-side up. Roast in the preheated 400°F (205°C) oven for 35–45 minutes until skin is browned and internal temperature reaches 165°F (74°C). For extra crispness, broil 2–3 minutes at the end, watching closely to avoid burning. Let rest 5 minutes before serving.

Cook the chicken — Option C: Stovetop then oven

Heat 1–2 tbs oil in a large ovenproof skillet over medium-high heat. Sear chicken skin-side down 4–5 minutes until golden and crisp. Flip and sear 2 minutes. Transfer skillet to 375°F (190°C) oven and roast 20–25 minutes until done. Let rest 5 minutes.

Rice & Peas (side)

Prepare rice ingredients

Rinse 2 cups long-grain rice until water runs mostly clear; drain. Drain and rinse 1 cup canned red kidney beans. Slice 1 scallion thinly and pick leaves from 1 thyme sprig.

Cook the rice

In a medium saucepan, combine the rinsed rice, 1 cup coconut milk, 1.5 cups water, 1 cup drained beans, 1 sliced scallion, 1 minced garlic clove, picked thyme leaves, 3/4 tsp salt and 1/4 tsp black pepper. Stir once to distribute. Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Do not lift the lid while steaming. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Optional Sides & Garnish

While chicken rests, steam or blanch 3 cups mixed vegetables until tender-crisp (about 4–6 minutes). Arrange rice, chicken and vegetables on plates. Garnish with chopped cilantro or parsley and lime wedges. Serve extra lime on the side for squeezing over the chicken.