Jerk Chicken with Rice and Peas

Serves 4

Ingredients

• 2 lbs bone-in skin-on chicken thighs
• 3 scotch bonnet peppers
• 6 garlic cloves
• 2 tbsp fresh ginger
• 6 green onions
• 2 tbsp fresh thyme
• 1 tbsp allspice berries
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup soy sauce
• 3 tbsp lime juice
• 2 tbsp vegetable oil
• 2 tbsp brown sugar
• 2 tsp kosher salt
• 1 1/2 cups long-grain white rice
• 1 cup canned coconut milk
• 1 cup canned kidney beans
• 1 1/2 cups water
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. 1Combine scotch bonnet peppers, garlic, ginger, green onions, fresh thyme, allspice, cinnamon, nutmeg, soy sauce, lime juice, vegetable oil, brown sugar, and salt in a food processor. Blend until a smooth paste forms to create the jerk marinade.
2. 2Place chicken thighs in a large bowl or zip-top bag. Pour the jerk marinade over the chicken and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
3. 3When ready to cook, preheat a grill to medium-high heat or preheat oven to 425°F if using the oven method.
4. 4Remove chicken from marinade, letting excess drip off. Grill skin-side down for 6-7 minutes until charred, then flip and cook another 8-10 minutes until internal temperature reaches 165°F. (Alternatively, bake on a foil-lined sheet for 35-40 minutes, broiling the last 3 minutes for color.)
5. 5While chicken cooks, rinse rice under cold water until water runs clear.
6. 6In a medium saucepan, combine rice, coconut milk, water, kidney beans (drained and rinsed), dried thyme, garlic powder, black pepper, and salt.
7. 7Bring rice mixture to a boil over high heat, then reduce to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.
8. 8Remove rice from heat and let stand covered for 5 minutes, then fluff with a fork.
9. 9Serve chicken hot alongside generous scoops of coconut rice and peas. Garnish with extra sliced green onions or lime wedges if desired.