Ingredients
for the Jerk Chicken
1 whole chicken, broken down into breasts, thighs, drumsticks, and wings
1 tbsp ground allspice
1 tbsp light brown sugar
1 tsp ground cinnamon
½ tsp ground cloves
1 tbsp kosher salt
4 garlic cloves, roughly chopped
1 (3 inch) piece ginger, peeled and roughly chopped
3 fresh bay leaves
2 bunches scallions, roughly chopped
3 habanero or Scotch bonnet peppers, halved
½ c thyme leaves
½ c Worcestershire sauce
½ c soy sauce
1 tbsp tamarind paste or ketchup
½ c neutral oil
for the Rice & Peas
1 15 oz can red kidney beans
1 small onion, finely chopped
3 garlic cloves, very finely minced/grated
1 tsp allspice
3 thyme sprigs
1 Scotch bonnet pepper
½ teaspoon fresh ginger, very finely minced/grated
1 tbsp kosher salt, plus more to taste
½ teaspoon black pepper
1 (13.5 ounce) can unsweetened coconut milk
2 cups long grain white rice, rinsed and drained
Water (if needed)
Directions
Step 1
for the Jerk Chicken
Step 1
Give scallions, garlic, and ginger a rough chop. Add along with everything else (except chicken) into a food processor. Blend until smooth and incorporated.
½ tsp ground cloves
1 (3 inch) piece ginger, peeled and roughly chopped
1 tbsp ground allspice
1 tbsp light brown sugar
1 tsp ground cinnamon
1 tbsp kosher salt
4 garlic cloves, roughly chopped
3 fresh bay leaves
2 bunches scallions, roughly chopped
3 habanero or Scotch bonnet peppers, halved
½ c Worcestershire sauce
½ c thyme leaves
½ c soy sauce
1 tbsp tamarind paste or ketchup
½ c neutral oil
Step 2
Pour marinade over chicken into a mixing bowl or ziplock bag and let marinate for at least an hour, but preferably overnight. Remove from the fridge one hour before cooking.
1 whole chicken, broken down into breasts, thighs, drumsticks, and wings
Step 3
Right before cooking, separate the chicken from the marinade. Pour the excess marinade into a saucepan. Bring to a simmer then turn to low and cook for 20 minutes–this will not only kill any potential parasites but also help us get a nice thick sauce to brush our chicken with.
Step 4
Cook the chicken using your preferred method:
Step 5
Oven (easier): preheat to 450ºF. Roast chicken, flipping every 15 minutes, brushing both sides with more jerk sauce before flipping. Let rest 10 minutes before serving.
Step 6
Grill (more delicious): We want an indirect heating setup on a charcoal grill. When the coals are ready, sprinkle soaked pimento woods on top of the coals. Set chicken on sides opposite the coals and cover. Let smoke for 45 minutes before opening the grill back up. Sear the chicken over the coals, flipping every 2 minutes and brushing a layer of the jerk sauce before flipping. Let rest 10 minutes before serving.
Step 7
for the Rice & Peas
Step 1
Dice onion, mince/grate garlic and ginger. Sauté in a pot over medium high heat with a pinch of salt until it starts to become golden. Add allspice and black pepper, toast for 10 seconds, then add in rice. Toast for a few minutes before adding coconut milk.
1 small onion, finely chopped
3 garlic cloves, very finely minced/grated
½ teaspoon fresh ginger, very finely minced/grated
1 tsp allspice
½ teaspoon black pepper
1 (13.5 ounce) can unsweetened coconut milk
Step 2
Now, we must make sure we have the right amount of liquid. Dip your index finger into the pot just to where you get to the surface of the rice. The water level should be at your first knuckle when the tip of your finger touches the rice. If it is below, add more water, and if it is above, remove some.
2 cups long grain white rice, rinsed and drained
Water (if needed)
Step 3
Add in 1 tbsp of salt, thyme, and scotch bonnet. Bring to a boil and cover the pot with foil then the lid. Turn heat to low and cook for 20 minutes. Let sit for 10 minutes after cooking before removing the lid.
1 tbsp kosher salt, plus more to taste
3 thyme sprigs
1 Scotch bonnet pepper
