Jerk chicken with rice & peas
Jerk chicken with rice & peas from Jamaica.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 2 hr 30 min
- Rest
- 8 hr
- Total
- 10 hr 40 min
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Jerk chicken with rice & peas is listed as chicken from Jamaica. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
15 ingredients. Tap each one once it's out on the bench.
Ingredients
- Chicken12
- Lime, 1/2 and juice of 1½
- Spring onion2 bunch
- Ginger15 ml
- Garlic5 clove
- Thyme, 1/2 teaspoon and 2 sprigs2½ ml
- Soy sauce30 ml
- Neutral oil30 ml
- Brown sugar44 ml
- Allspice30 ml
- Rice200 g
- Coconut milk400 g
- Kidney beans800 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.
Step 2
Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
Step 3
Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
480 min
Step 4
If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.
135 min
Step 5
While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
10 min
Step 6
Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
5 min
Nutrition
Per serving · estimate
- Calories
- 1922 kcal
- Protein
- 256.4 g
- Carbs
- 89.4 g
- Fat
- 57 g
- Saturated fat
- 27.7 g
- Fibre
- 22.3 g
- Sugar
- 17.7 g
- Sodium
- 1002 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Soy
- Wheat
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
lime → lemon
Works in most savoury cooking. Desserts may notice.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Jerk chicken with rice & peas take?
10 hr 40 min all in — 10 min prep, 2 hr 30 min cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
9 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Saucepan, Blender.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 2 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
2 tbsp of Soy sauce.
How much brown sugar?
3 tbsp of Brown sugar.
What can I use instead?
chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. lime → lemon. Works in most savoury cooking. Desserts may notice. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.