Jamican Jerk chicken with Coconut Rice & Beans

Ingredients for jerk chicken 

  • 2-3 pounds chicken pieces, drumsticks and thighs
  • 4 stalks fresh scallions, minced
  • 8 cloves garlic, minced
  • chili peppers, stemmed and chopped (Jalapeño, Habanero or Scotch Bonnet)
  • 4 tablespoons soy sauce
  • 2 tablespoons oil (olive, peanut or vegetable oil)
  • 1 whole lime, juiced
  • 4 tablespoons light brown sugar
  • 4 teaspoons Jamaican allspice
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 2 tablespoonsdried thyme
  • 2 teaspoons black pepper
  • 4 teaspoons salt
  • a splash of rum, optional

 Ingredients for Coconut Rice and Beans

  • 1 cup long grain rice
  • 1 tablespoon oil or butter
  • shallot, chopped
  • 1 clove garlic, chopped
  • 3/4 cup coconut milk
  • 1 cup water
  • a pinch of ground nutmeg
  • 1 teaspoon salt
  • 1 15-ounce can of black beans, rinsed and drained

Method for chicken-

  • Finely chop scallions, 
  • 8 cloves of garlic and 2 de-seeded peppers, then add to a large bowl. 
  • Into the same bowl, stir in brown sugar, spices, dried thyme, soy sauce, oil, juice of one lime, and a splash of Jamaican rum (optional). 
  • Add the chicken pieces and toss together until fully coated in the marinade mixture. 
  • Cover bowl with plastic wrap and marinate the chicken in the fridge for at least 3 hours or overnight. When ready to cook, heat oven to 325°F and bake chicken for 10-15 minutes

Rice prep

  • Add butter or oil in a small saucepan over medium heat. 
  • Stir in chopped shallot and garlic, cook until soft, about 3 minutes. 
  • Stir in rice then pour in the coconut milk and water. 
  • Season with nutmeg and salt. Bring to a boil, then reduce heat to medium-low. 
  • Cover and simmer until the liquid has been absorbed and rice is tender, about 18-20 minutes. 
  • Stir in the black beans and cook for a few minutes until hot.


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