Name: Easy Smoky Jerk Chicken with Rice and Peas
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 3 tablespoons jerk seasoning paste; 1 tablespoon vegetable oil; 1 cup long-grain white rice, rinsed; 1 can (15 ounces) red kidney beans, drained and rinsed; 1 cup canned coconut milk; 1 cup chicken broth; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 whole scotch bonnet pepper

This easy smoky jerk chicken with rice and peas is ready in under an hour and delivers bold, fiery Jamaican flavors directly from your oven. Chicken thighs are marinated in a vibrant jerk paste, then baked to crispy perfection alongside creamy coconut-infused rice and kidney beans. Serve with lime wedges and a side of fried plantains for a complete tropical dinner.

Instructions

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Pat the chicken thighs dry with paper towels, then rub them thoroughly with the jerk seasoning paste and vegetable oil until fully coated.

Preheat your oven to 400°F (200°C) and place the marinated chicken thighs on a parchment-lined baking sheet, skin-side up.

In a medium saucepan, combine the rinsed rice, drained kidney beans, coconut milk, chicken broth, minced garlic, and dried thyme.

Place the whole scotch bonnet pepper on top of the rice mixture, bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 15 to 18 minutes until the liquid is fully absorbed.

While the rice cooks, roast the chicken in the preheated oven for 35 to 40 minutes, or until the skin is beautifully charred and crispy and the internal temperature reaches 165°F (74°C).

Remove the scotch bonnet pepper from the rice, fluff gently with a fork, and serve hot alongside the crispy jerk chicken thighs with fresh lime wedges.