How to Make Jerk Chicken

scotch bonnet peppers

💰Cheaper: jalapeño peppers

Jalapeños provide heat but are milder and easier to find.

brown sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

soy sauce

🥗Healthier: tamari

Tamari is gluten-free and has a similar flavor.

vegetable oil

🥗Healthier: olive oil

Olive oil offers healthier fats.

Remove the bone from chicken thighs while keeping the skin on.

Use a sharp knife to carefully scrape along the outside of the bone to remove it, ensuring minimal meat is left on the bone.

Cut out any hard or sharp pieces of cartilage from the chicken thighs.

Prepare the jerk marinade by adding ginger, scotch bonnet chilies, lime juice, garlic, and spring onions into the blender.

Add vegetable oil and soy sauce to the blender, then blend until mixed.

Add allspice, brown sugar, and thyme to the blender and pulse to create a thick jerk marinade.

Pour the marinade over the chicken thighs and massage it into the meat thoroughly.

Refrigerate the marinated chicken overnight.

Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit).

Place the marinated chicken thighs skin side up on a wire rack over a tray.

Add a lime, cut in half, to the tray with the chicken.

Bake in the oven at 220 degrees Celsius for 10 minutes, then reduce the temperature to 160 degrees Celsius (320 degrees Fahrenheit) and bake for an additional 30 minutes.

Prepare rice and peas by chopping garlic and spring onions finely.

Rinse 200 grams of basmati rice in cold water until the water runs clear.

Drain 2 cans of kidney beans and rinse them.

In a large pan, combine the rinsed rice, coconut milk, chopped spring onions, thyme, allspice, minced garlic, and a generous pinch of salt.

Add 300 mL of cold water to the pan and mix well.

Bring the mixture to a boil over medium heat, then reduce the heat, cover, and simmer for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level: