BBQ Jerk Chicken w/ Rice and Peas

Our Jamaican inspired BBQ Jerk Chicken w/ Rice and Peas is the perfect summer recipe and sure to impress guests. It's healthy and high protein, with an abundance of strong and rich flavours to compliment a perfect summer's day.

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Cook: 45 mins

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Add jerk marinade ingredients to a food processor or blender, and blend to a fine paste. Add chicken thighs and jerk marinade to a bowl and mix well. Marinate in the fridge for at least 1 hour.
When ready to cook jerk chicken thighs, light your BBQ, wait for coal to turn white all over, then add jerk chicken to BBQ. Cook for 5-10 mins each side. In a small bowl, combine Reggae Reggae Jerk sauce and a smash of water, then brush chicken thighs all over with jerk sauce.
For rice and peas, firstly make sure rice is rinsed thoroughly of all its starch and you'll need a skillet or saucepan with a lid. Add coconut milk to skillet, then fill empty tin halfway with water and add that to skillet as well, along with spring onions, whole scotch bonnet, thyme sprigs, ginger, garlic, all spice, salt and black pepper. Mix well, stir in rice, then then bring pan to a boil.
Once the pan has to come to a boil with rice, reduce heat to very low and cover. Leave rice to cook for 15-20 mins, checking regularly to make sure its not drying out or sticking. After 10 mins, add kidney beans and gently stir into rice. Once rice is soft and no longer crunchy, it means it is cooked through. At this point, remove from heat but leave covered for 15-30 mins to steam rice.

Nutritional Info

Per serving:

Cals – 552

Carbs – 61g

Protein – 29g

Fat – 19g

Ingredients

Serves 4

For the Jerk Chicken:

  • 4 spring onions - chopped.
  • Thumb-Sized piece of ginger - chopped.
  • 3 cloves of garlic - chopped.
  • 1/2 a scotch bonnet - chopped.
  • Tsp of fresh thyme - finely chopped.
  • Tsp of smoked paprika.
  • Tsp of all spice.
  • Tsp of honey.
  • Tsp of salt.
  • 500g of chicken thighs.
  • Tbsp of Reggae Reggae Jerk sauce.

For the rice and peas:

  • 360g of long grain rice - rinsed thoroughly
  • 1 tin of light coconut milk + 1/2 tin of water
  • 4-6 spring onions - finely chopped.
  • 2-3 sprigs of thyme.
  • 1 scotch bonnet - left whole.
  • Thumb-sized piece of ginger - very thinly sliced.
  • 2 cloves of garlic - minced.
  • Tsp of All spice.
  • Tsp of salt.
  • Black pepper, to taste.
  • 1 tin of kidney beans - drained and rinsed.

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