Classic Jerk Chicken with Rice and Peas

Name: Classic Jerk Chicken with Rice and Peas
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 5 people
Cuisine: Jamaican
Ingredients: 4 lb Chicken pieces, bone-in, skin-on (thighs and drumsticks work best); 3 Scotch bonnet peppers, stems removed; 6 stalks Green onions (scallions), roughly chopped; 6 cloves Garlic cloves, peeled; 2-inch piece Fresh ginger, peeled and roughly chopped; 8 sprigs Fresh thyme, leaves stripped; 2 tsp Ground allspice; 1/2 tsp Ground cinnamon; 1/4 tsp Ground nutmeg; 1/2 tsp Cayenne pepper; 2 tbsp Brown sugar; 3 tbsp Coconut aminos; 3 tbsp Lime juice, freshly squeezed; 2 tbsp Vegetable oil; 1 1/2 tsp Salt; 2 cups Long-grain white rice, rinsed until water runs clear; 1 (13.5 fl oz) can Full-fat coconut milk; 1 1/4 cups Water; 1 (15 oz) can Canned kidney beans, drained and rinsed; 2 stalks Green onion (scallion), whole; 3 sprigs Fresh thyme, whole; 1 tsp Salt; 2 Limes, cut into wedges

Jerk chicken is one of those dishes that rewards patience. The marinade does most of the work, soaking into the chicken overnight so every bite carries that deep, smoky heat. Scotch bonnets bring the fire, allspice and thyme bring the soul, and the grill finishes everything with a charred crust that holds it all together. Rice and peas cooked in coconut milk is the natural partner, creamy and fragrant, a cooling contrast to all that heat. This version skips black pepper (replaced with a little extra allspice and cayenne for depth and heat), skips any dairy and soy entirely, and comes together with pantry staples and things you probably have already. Don't stress if your marinade looks dark and rough, that's exactly what you want.

Ingredients

4 lb Chicken pieces, bone-in, skin-on (thighs and drumsticks work best)
3 Scotch bonnet peppers, stems removed
6 stalks Green onions (scallions), roughly chopped
6 cloves Garlic cloves, peeled
2-inch piece Fresh ginger, peeled and roughly chopped
8 sprigs Fresh thyme, leaves stripped
2 tsp Ground allspice
1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1/2 tsp Cayenne pepper
2 tbsp Brown sugar
3 tbsp Coconut aminos
3 tbsp Lime juice, freshly squeezed
2 tbsp Vegetable oil
1 1/2 tsp Salt
2 cups Long-grain white rice, rinsed until water runs clear
1 (13.5 fl oz) can Full-fat coconut milk
1 1/4 cups Water
1 (15 oz) can Canned kidney beans, drained and rinsed
2 stalks Green onion (scallion), whole
3 sprigs Fresh thyme, whole
1 tsp Salt
2 Limes, cut into wedges

Instructions

Roughly chop 6 stalks green onions, peel 6 cloves garlic, peel and roughly chop a 2-inch piece fresh ginger, strip the leaves from 8 sprigs fresh thyme, and remove the stems from 3 scotch bonnet peppers. Add everything to a blender or food processor.
Add 2 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 tsp cayenne pepper, 2 tbsp brown sugar, 3 tbsp coconut aminos, 3 tbsp fresh lime juice (about 2 limes, juiced), 2 tbsp vegetable oil, and 1 1/2 tsp salt to the blender. Blitz everything until you have a thick, fairly smooth paste. It should smell intensely fragrant and look dark green-brown. Scrape down the sides once if needed.
Score 4 lb bone-in, skin-on chicken pieces (thighs and drumsticks) with 2 or 3 deep cuts per piece, right down to the bone. This lets the marinade get inside, not just sit on the surface. Put the chicken in a large zip-lock bag or a deep bowl. Pour the jerk paste over and use your hands to work it into every cut and under the skin wherever you can get your fingers. Seal the bag or cover the bowl tightly and refrigerate for at least 4 hours, or overnight for the best result. The longer it sits, the deeper the flavor goes.
When you're ready to cook, take the chicken out of the fridge and let it sit at room temperature for 20 minutes. This helps it cook more evenly. Meanwhile, heat your grill or cast-iron pan over medium-high heat.
While the chicken comes to temperature, rinse 2 cups long-grain white rice under cold water until the water runs clear, about 1 minute of rinsing. Drain well.
Drain and rinse 1 (15 oz) can kidney beans. Add the rinsed rice, beans, 1 (13.5 fl oz) can full-fat coconut milk, 1 1/4 cups water, 2 whole stalks green onion, 3 whole sprigs fresh thyme, and 1 tsp salt to your rice cooker. Give it a gentle stir, set it to cook, and leave it to do its thing. If you don't have a rice cooker, combine everything in a medium saucepan, bring to a boil, then cover tightly, reduce heat to the lowest setting, and cook for 18 minutes without lifting the lid.
Place the marinated chicken pieces on the hot grill or cast-iron pan. Cook skin-side down first for about 8 minutes without moving them, letting the skin caramelize and char in spots. You'll know it's ready to flip when the skin releases easily from the grill. Flip and cook the other side for another 8 minutes.
Reduce the grill to medium or move the chicken to a slightly cooler part of the grill. Continue cooking, turning occasionally, for another 20 to 25 minutes. The chicken is done when a meat thermometer inserted into the thickest part of a thigh (not touching bone) reads 165°F (74°C). The outside should be deeply charred and lacquered, the skin pulling away slightly at the bone end.
While the chicken finishes, fish the 2 stalks green onion and 3 sprigs thyme out of the rice cooker and discard them. Fluff the rice and peas gently with a fork. Taste and add a pinch more salt if it needs it.
Let the chicken rest on a board or plate for 5 minutes before serving. This keeps the juices inside where you want them. Serve alongside a generous scoop of coconut rice and peas, with lime wedges on the side. A squeeze of lime over the chicken right before eating really lifts everything.