Caribbean Jerk Chicken & Rice
Author: 
Recipe type: Main, Entree
Cuisine: Caribbean
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This deliciously juicy Caribbean jerk chicken starts off with a spicy jerk marinade with a hint of sweetness. Paired with a quick side of rice cooked in the marinade along with hearty black beans, it makes for an amazing meal!
You will need:
For Jerk Marinade,
  • Scallions - 6
  • Garlic - 6 large cloves
  • Ginger - thick 2" long knob
  • Scotch bonnet or habanero pepper - 1, large (can also use 3-4 Thai green chilies, red chilies or serrano peppers, in a pinch)
  • Fresh thyme - 1 tbsp
  • Cinnamon powder - 2 tsp
  • Black pepper powder - 1tsp
  • All spice powder - 1 tsp
  • Cardamom powder - ¼ tsp
  • Brown sugar - 1 tbsp
  • Salt - ½ tsp
  • Soy sauce - 2 tbsp
  • Lime juice - from 1 large lime
For Jerk Chicken,
  • Chicken thighs - 6
  • Jerk marinade - 1 - 1¼ cups
  • Oil or butter - 2 tbsp
  • Sweet peppers - 10-12
  • Lime - 1, sliced
For Caribbean Rice,
  • Oil or butter - 1 tbsp
  • Jerk marinade - ¾ - 1 cup (whatever's leftover after using on the chicken)
  • Rice - 1 cup
  • Black beans - 1 can, drained (can also use green peas)
  • Coconut milk or water - 2 cups (or a mix of the two)
  • Salt - to taste
How to:
  1. Jerk Marinade: Blend all the ingredients together in a blender or food processor. Use gloves when handling the hot peppers. You can de-seed them to lessen the heat slightly but jerk seasoning is supposed to be hot! If you are still apprehensive, start with half the amount of peppers, taste and add more if needed. Remove to a jar, cover and refrigerate till needed. This recipe makes almost 2 cups of marinade.
  2. Jerk Chicken: In a large bowl, rub around 1 cup of jerk marinade all over the chicken, getting under the skin as well. Cover and refrigerate at least for an hour or overnight. Bring chicken to room temperature before proceeding.
  3. Pre-heat oven to 400 deg.F.
  4. Heat oil or butter in a large cast iron or other oven-safe pan. Take chicken out from marinade, shaking off and reserving excess marinade. Place chicken skin side up and cook for 3-4 minutes, to seal in the juices.
  5. Slit the sweet peppers, toss in the leftover marinade and scatter around chicken. Tuck in a few slices of lime as well.
  6. Bake for 50-60 minutes or till chicken juices run clear when poked. Baste chicken with pan juices once or twice during the baking process. Broil chicken for the last 1-2 minutes to get a nice char on the skin. Remove and keep warm.
  7. Caribbean rice with beans: Make the rice while chicken is in the oven. Heat oil or butter in a deep pan. Add jerk marinade and cook on low heat till it thickens and reduces to a thick paste.
  8. Add rice and drained beans and saute for a few seconds. Add water (or coconut milk), salt and bring to a boil. Cover and cook on low heat till done, around 20 minutes. Fluff rice with fork and serve along with jerk chicken.
  9. If you are using leftover rice, toss 3 cups of warmed-up cooked rice along with the reduced jerk marinade and black beans. Season with salt and serve with chicken.
Notes:
1. The prep time shown here does not reflect the chicken marination time.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/02/13/caribbean-jerk-chicken-with-rice-beans/