Jamaican Jerk Chicken Rice and Peas Bowl

Name: Jamaican Jerk Chicken Rice and Peas Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 8 pieces (about 2 lbs) (900 g) bone-in, skin-on chicken thighs, patted dry; 3 tbsp (45 g) jerk seasoning (store-bought or homemade); 2 tbsp (30 ml) fresh lime juice, freshly squeezed; 1 tbsp (15 ml) olive oil; 1½ cups (300 g) long-grain white rice, uncooked; 1 can (15 oz) (425 g) canned kidney beans, drained and rinsed, drained and rinsed; 1 can (14 oz) (400 ml) unsweetened coconut milk; 1½ cups (360 ml) chicken broth (low-sodium preferred); 3 cloves (15 g) garlic cloves, minced; 1 tbsp (or 3-4 sprigs) (3 g) fresh thyme, leaves stripped from stems; 3 stalks (30 g) scallions (green onions), chopped, white and green parts separated; to taste salt; to taste freshly ground black pepper; 1 whole (200 g) lime, cut into wedges (optional); to taste hot sauce (Scotch bonnet or habanero-based, optional) (optional); ¼ cup (10 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Caribbean one-bowl meal featuring char-grilled jerk-seasoned chicken thighs served over creamy coconut rice mixed with kidney beans, fresh thyme, and scallions. This complete dish brings the bold, warming spices of Jamaican jerk cooking to your table with minimal fuss—simply marinate the chicken, grill it until the skin is crispy, and serve over aromatic rice and peas that simmer gently while the chicken cooks.

Prep: 15 min
Cook: 25 min
Wait: 35 min
Total: 1 hr 15 min
Makes: 4 bowls

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Ingredients

4 servings

For the Jerk Chicken
8 pieces (about 2 lbs) (900 g) bone-in, skin-on chicken thighs, patted dry
3 tbsp (45 g) jerk seasoning (store-bought or homemade)
2 tbsp (30 ml) fresh lime juice, freshly squeezed
1 tbsp (15 ml) olive oil
For the Rice and Peas
1½ cups (300 g) long-grain white rice, uncooked
1 can (15 oz) (425 g) canned kidney beans, drained and rinsed, drained and rinsed
1 can (14 oz) (400 ml) unsweetened coconut milk
1½ cups (360 ml) chicken broth (low-sodium preferred)
3 cloves (15 g) garlic cloves, minced
1 tbsp (or 3-4 sprigs) (3 g) fresh thyme, leaves stripped from stems
3 stalks (30 g) scallions (green onions), chopped, white and green parts separated
to taste salt
to taste freshly ground black pepper
For Serving
1 whole (200 g) lime, cut into wedges (optional)
to taste hot sauce (Scotch bonnet or habanero-based, optional) (optional)
¼ cup (10 g) fresh cilantro, roughly chopped (optional)

Equipment (6)

Grill or grill pan
Medium saucepan with lid (3-quart / 2.8-liter capacity)
Small mixing bowl (for marinade)
Instant-read meat thermometer
Cutting board and chef's knife
Four serving bowls

Steps

Before you start

Remove chicken from refrigerator 15 minutes before grilling so it cooks evenly throughout
Ensure your grill grate is clean and well-oiled to prevent sticking
Have an instant-read meat thermometer ready to check for doneness
Read through the instructions—the rice and chicken cook simultaneously, so timing matters

1
Prepare and Apply Jerk Marinade
- In a small bowl, combine the jerk seasoning, fresh lime juice, and olive oil to create a paste.
- Pat the chicken thighs dry with paper towels.
- Season them generously with salt and black pepper, then rub the jerk marinade all over each thigh, working it under the skin and coating both sides evenly.
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Ready when: Each chicken thigh is evenly coated with fragrant jerk marinade
Tip: Pat the chicken dry first—any moisture on the surface will prevent the marinade from clinging properly
2
Marinate the Chicken
- Transfer the marinated chicken thighs to a plate or large zip-top bag, cover (or seal), and refrigerate for at least 30 minutes.
- For deeper flavor and better tenderization, marinate for up to 4 hours.
3
Prep Rice Ingredients and Start Cooking
- While the chicken marinates, mince the garlic, chop the scallions (keeping white and green parts in separate piles), and strip the thyme leaves from their stems.
- Heat a medium saucepan (3-quart / 2.8-liter) over medium heat.
- Add the white parts of the scallions and the minced garlic; sauté for about 1 minute until fragrant.
- Stir in the uncooked rice and toast it for 1-2 minutes, stirring constantly, until it smells nutty and the grains look lightly translucent at the edges.
- Pour in the coconut milk and chicken broth, then add the drained kidney beans, thyme leaves, and 0.5 tsp salt.
- Stir well, then increase heat to medium-high and bring the mixture to a rolling boil.
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Ready when: Mixture reaches a rolling boil; rice is toasted and smells nutty
Tip: Toasting the rice in the aromatic mixture prevents mushiness and adds depth of flavor
4
Reduce Heat and Preheat GrillOven 400°F / 205°C
- As soon as the rice mixture reaches a boil, reduce the heat to low, cover the saucepan with a lid, and let it simmer gently without stirring.
- Simultaneously, preheat your grill to medium-high heat (about 400°F / 200°C for a gas grill, or arrange charcoal so the cooking grate is 4-5 inches above the hottest coals for charcoal).
- This should take 5-7 minutes.
- The rice will cook unattended while you grill the chicken.
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Ready when: Grill is hot and ready; rice is simmering quietly under the lid
Tip: Resist lifting the lid on the rice—releasing steam disrupts cooking and can leave some grains hard
5
Grill the ChickenOven 165°F / 75°C
- Place the marinated chicken thighs skin-side down on the hot grill.
- Don't move them around—leave them undisturbed for 12-15 minutes to develop a golden, crispy skin.
- The skin should release easily when it's ready to flip.
- Flip each thigh and grill the other side for 10-12 minutes more, until an instant-read meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
- The skin on both sides should be deeply browned and crispy.
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Ready when: Skin is deeply golden-brown and crispy on both sides; internal temperature reaches 165°F (74°C)
Tip: Don't flip the chicken prematurely—moving it disrupts the crust development. Only flip once, halfway through cooking
6
Rest Chicken and Check Rice
- Transfer the grilled chicken thighs to a clean plate and tent loosely with aluminum foil.
- Let them rest for 5 minutes so the juices redistribute throughout the meat.
- Meanwhile, check on the rice—it should be nearly or fully cooked (about 18-20 minutes total from the boil).
- Carefully lift the lid and test a grain between your fingers: it should be tender and creamy, not hard.
- Most of the liquid should be absorbed.
- If the rice still feels firm and liquid remains, cover and simmer for 2-3 more minutes.
- If it looks dry but grains are still hard, add 2-3 tbsp broth or water and continue cooking.
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Ready when: Chicken has rested; rice is tender with most liquid absorbed
7
Finish and Season the Rice
- Once the rice is tender, taste it and adjust the seasoning with additional salt and black pepper if needed.
- Gently stir in the reserved green parts of the scallions using a fork to fluff the rice at the same time.
- Remove from heat and let it sit covered for 1 minute while you finish assembling the bowls.
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Ready when: Rice is fully cooked, fluffed, and well-seasoned
8
Assemble and Serve Bowls
- Divide the coconut rice and peas evenly among four serving bowls.
- Top each bowl with two grilled chicken thighs, placing them directly on the rice.
- Drizzle any savory pan juices from the resting plate over the chicken and rice.
- Serve each bowl with a lime wedge on the side and offer hot sauce to diners who prefer extra heat.
- Scatter fresh cilantro over the top if desired.
- Squeeze the lime over the rice and chicken just before eating to brighten all the flavors.
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Ready when: Bowls are divided and garnished, ready to serve immediately
Tip: Squeezing fresh lime juice just before eating enhances the bright, warm jerk spice flavors and cuts through the richness of the coconut rice

Good to know

Tips

For extra authentic heat and flavor, mince a fresh Scotch bonnet or habanero chile and add it to the marinade, starting with 0.5 tsp and adjusting to taste—these peppers are very hot
If using a grill pan on the stovetop instead of an outdoor grill, work in batches so the pan doesn't overcrowd; a crowded pan steams the chicken instead of crisping the skin
The rice and peas dish can be made the morning of serving and stored in the refrigerator; reheat gently with broth just before serving for a weeknight dinner
Serve with a simple green salad, pickled vegetables, or fresh mango slices on the side to balance the richness of the coconut rice and warmth of the jerk spices

Make ahead

The chicken can be marinated up to 4 hours ahead in the refrigerator. The finished rice and peas can be made up to 2 hours ahead; reheat gently on the stovetop over medium-low heat with 2-3 tbsp broth, stirring occasionally. The chicken is best served immediately after grilling while the skin is crispy, but cold grilled chicken can be re-crisped in a hot grill pan or on the grill for 1-2 minutes per side.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat the rice gently on the stovetop over medium-low heat with a splash of broth or water, stirring occasionally. To reheat the chicken, either warm it in a 350°F (175°C) oven for 8-10 minutes (if you want it moist) or quickly pan-sear it skin-side down in a hot skillet to re-crisp the skin. Do not freeze the rice, as it becomes mushy upon thawing. Cooked chicken can be frozen in an airtight container for up to 3 months; thaw overnight and re-crisp before serving.

Substitutions

jerk seasoning (store-bought or homemade) → Homemade jerk spice blend: combine 1 tbsp ground allspice, 2 tsp dried thyme, 1.5 tsp black pepper, 1 tsp ground cinnamon, 0.75 tsp cayenne pepper, 0.5 tsp nutmeg, 0.5 tsp ground cloves, plus 0.5 tsp salt and 0.25 tsp garlic powder. This gives you full control over heat level and spice balance; mix with lime juice and oil as directed. Adjust cayenne to your heat tolerance
canned kidney beans, drained and rinsed → Canned pigeon peas (gandules) or black-eyed peas (or a mix of both). Pigeon peas are traditional in Caribbean rice and peas; use the same amount. If using dried beans, soak overnight, cook until tender (about 1-1.5 hours), drain, and add in place of canned
unsweetened coconut milk → Light coconut milk, or a combination of 0.75 cup unsweetened coconut milk + 0.75 cup whole milk. Using light milk reduces richness while maintaining creaminess; adjust salt to taste as dairy milk is less flavorful than coconut milk. The final dish will be less rich
bone-in, skin-on chicken thighs → Bone-in, skin-on chicken drumsticks, or a combination of thighs and drumsticks (6-8 pieces total). Drumsticks may cook slightly faster than thighs (check temperature after 20 minutes total). Ensure all pieces reach 165°F (74°C) internal temperature before serving