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Jamaican jerk chicken with rice and beans

Jerk chicken with rice and beans is a Jamaican dish for 6, with 35 minutes of active work. The marinade comes together the night before, the chicken rests in it overnight, and the rice finishes just before guests arrive. At €3.50 per person, it's an easy dish, and success comes down to blending the marinade into a thick paste that glazes the skin in the oven.

Jamaican jerk chicken, spiced with thyme and chili, served with creamy rice and beans, it smells like the Caribbean.

Jamaican jerk chicken with rice and beans
For
6 people
Work
35 min
Total time
13 h 20
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.50
Calories per person
770 kcalcalculated by Kiloach, your weight coach

Jerk chicken gets its character from a marinade that blends chili, ginger, garlic and allspice into a paste that clings to the skin. In the oven, that paste caramelizes into a nicely glazed crust, with a real heat you can soften by removing the chili seeds. The rice and beans, cooked in coconut milk, bring the creamy, mellow side that balances the spice.

This is a dish that works well for a dinner with friends or a family meal with a bit of escape built in, especially on warmer days when you're craving something different. Marinating the night before frees up the day itself for hosting without stress, and the smell of thyme and chili filling the kitchen sets the Caribbean mood right away.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 10 min
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 1 h 10
  4. When it's time to serve 1 step, 5 min

The night before, blend the marinade and let the chicken soak it up in the fridge overnight. The day of, just before guests arrive, roast the chicken and cook the rice and beans. At serving time, a quick pass under the broiler chars the skin before you plate the chicken over the rice.

The ingredients

6 people

Butcher

  • Chicken thighs 6
  • Chicken drumsticks 6

Fruits and vegetables

  • Scallions 6
  • Garlic 4 cloves
  • Fresh ginger 20 g
  • Fresh chili (habanero or Scotch bonnet) 1
  • Lime juice 3 tbsp

Pantry

  • Allspiceoften in the pantry 2 tbsp
  • Dried thymeoften in the pantry 1 tbsp
  • Soy sauceoften in the pantry 4 tbsp
  • Brown sugaroften in the pantry 2 tbsp
  • Long grain riceoften in the pantry 400 g
  • Canned kidney beansoften in the pantry 800 g
  • Coconut milk 40 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Soy

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Blend scallions, garlic, ginger, chili, allspice, thyme, soy sauce, brown sugar, lime juice and oil into a thick paste. 10 min

    Wear gloves when handling the chili, or remove the seeds for a milder marinade.

  2. Score the chicken pieces, coat them in the marinade and let them marinate in the fridge overnight.

    The longer it marinates, the deeper the spices penetrate.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Arrange the chicken on a baking sheet and roast at 200°C, flipping halfway through. 50 min

    Brush with the leftover marinade for a well caramelized, spiced crust.

  2. Cook the rice with the coconut milk, an equal amount of water, thyme and salt, then stir in the drained kidney beans at the end. 20 min

    Stir sparingly, the coconut milk makes the rice creamy and softly sticky.

When it's time to serveThe final touches, right in front of your guests.

  1. Broil the chicken for a few minutes for nicely charred skin, then plate it over the rice. 5 min

    Serve with lime wedges, the acidity balances the spices.

Our tips to get it right

  • Taste the marinade paste before coating the chicken, you can add a touch more brown sugar if it tastes too hot.
  • Score the meat under the skin well before marinating, that lets the spices reach the bone instead of staying on the surface.
  • If you're short on time for the final broil, just extend the oven by 5 minutes at 220°C, the skin will color almost as well.

The variations

  • Swap the chicken for pork ribs, jerk marinade works just as well on a fattier cut.
  • For a vegetarian version, marinate slices of eggplant or sweet potato and roast them, the rice and beans stay the same.
  • For kids, set aside some chicken before adding the spicy marinade, brushing it instead with just soy sauce and brown sugar.

What to serve it with

  • Lime wedges for brightness
  • Raw cabbage and carrot slaw
  • Fried plantains on the side

Storage

Chicken and rice keep 2 to 3 days in the fridge in a sealed container. The coconut rice freezes well, the chicken less so since the skin loses its crispness. Reheat gently in a pan or oven to bring some crispness back to the chicken.

Questions about this recipe

Can I use a different chili instead of habanero?

Yes, a bird's eye chili or a classic Caribbean chili works well if you can't find habanero. Just adjust the amount since habanero is especially strong.

Do I need to debone the chicken before marinating?

No, thighs and drumsticks marinate and cook well with the bone in, which keeps the meat moist. Scoring the flesh is enough to let the spices penetrate.

How do I plate this nicely for guests?

Spread the rice in a large shallow dish and arrange the glazed chicken on top, skin facing up. A few raw scallion slices and lime wedges on top are all you need.

Can I use dried kidney beans instead of canned?

Yes, but you'll need to soak and cook them ahead, which adds to the prep time. Canned beans stay more practical for a dinner where active time matters.

Can a Jamaican jerk chicken with rice and beans be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a Jamaican jerk chicken with rice and beans?

Allow 13 h 20 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a Jamaican jerk chicken with rice and beans?

About 770 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Jamaican jerk chicken with rice and beans cost?

About €3.50 per person, that's €21.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Remember to ask your guests about their allergies before putting your menu together.

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