Jerk Chicken

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Marinate Chicken

• 150g Chicken Thigh
• 1 tbsp Jerk Marinade
• 1 tsp Ginger

In a bowl, mix the jerk marinade and ginger. Rub the mixture all over the chicken thighs, ensuring it is well-coated. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.

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Prepare Rice and Peas

• 80g Dried kidney Beans (240g Cooked)
• 200mL Cocunut Milk
• 3 Sprigs Thyme
• 2 Garlic Clove
• 10g Green Onion
• 1 Scotch Bonnet Pepper
• 1/2 tsp Allspice
• 50g White Rice

In a small pot, simmer kidney beans that have been soaked overnight (if using canned beans simmer for about 10 minutes) for about an hour or until medium soft but not mushy, using as much water as needed for either method. Then drain out the excess water and add in coconut milk, thyme, garlic clove, green onion, whole scotch bonnet pepper, allspice, and salt to taste. Stir to combine then add in your rice and bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove the scotch bonnet, garlic, and thyme before serving.

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Cook Chicken

• 2 tsp Avocado Oil

Preheat a grill or stovetop pan over medium-high heat with avocado oil. Cook the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Let the chicken rest for a few minutes before slicing.‍

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Serve

Spoon the rice and peas onto a plate. Slice the jerk chicken and place it on top or beside the rice. Garnish with additional thyme or fresh herbs if desired.