Name: Smoky Oven-Baked Jerk Chicken with Rice and Peas Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 3 tbsp Jamaican jerk seasoning paste; 1 tbsp vegetable oil; 1 cup long-grain white rice, rinsed; 1 can (15 oz) red kidney beans, rinsed and drained; 1 cup canned light coconut milk; 1 cup chicken broth; 2 cloves garlic, minced; 3 sprigs fresh thyme; 2 green onions, sliced

This smoky oven-baked jerk chicken with rice and peas is an easy, flavorful dinner that brings the taste of the Caribbean to your table in under an hour. The chicken is marinated in a vibrant, spicy homemade jerk paste and baked to juicy perfection, while the rice is simmered in coconut milk and kidney beans. Serve with a squeeze of fresh lime for a delicious weeknight meal.

Instructions

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In a medium bowl, coat the chicken thighs thoroughly with the jerk seasoning paste and vegetable oil. Cover and let marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavor.

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with aluminum foil. Arrange the marinated chicken thighs skin-side up on the sheet and bake for 35 to 40 minutes, until the skin is crispy and caramelized and the internal temperature reaches 165 degrees Fahrenheit.

While the chicken bakes, prepare the rice and peas by combining the rinsed rice, kidney beans, coconut milk, chicken broth, minced garlic, and fresh thyme sprigs in a medium saucepan.

Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and let simmer for 15 to 18 minutes until the liquid is fully absorbed and the rice is tender.

Remove the rice from the heat and let it steam covered for 5 minutes, then discard the thyme sprigs and fluff with a fork. Serve the crispy, smoky jerk chicken alongside the fragrant coconut rice, garnished with sliced green onions.