Jamaican Jerk Chicken with Red Beans and Rice is a tongue-tingling recipe that will transfer you to the white sands of Jamaica!
We are still riding our post-vacation high!
We’ve been reminiscing about ridiculously attractive brother and sister, afraid of the water guy, and Italians in small bikinis from our hotel, Ben’s been complimenting me on how “rasta” my cooking smells, and I’ve been very laid back in my requests such as, hey mon, can you come pick up your clothes from the living room floor, mon? Much love! instead of, listen, you really need to get your crap out here or I’m going to go completely bananas.
Kidding! Kind of… ;)
Before we come back down to earth though, and start eating things like cheese and skittles again (Jamaican food is very healthy!) I wanted to try and recreate one of the meals we had nearly every afternoon at our resort, Jerk Chicken with Red Beans & Rice.
Ben and I were both amped to try authentic jerk chicken upon our arrival in Jamaica, and practically whooped out loud after learning there was a jerk chicken shack located RIGHT on the beach of our hotel, and that it was open for lunch everyday.
We quickly fell in love – nay, become obsessed – with the Caribbean-spiced chicken which was slow roasted until the meat was juicy and succulent, then grilled until the skin crisped and sizzled.
Every afternoon we’d take a break from sun and surf, line up at the shack, and eagerly watch the cook whack a couple cooked chicken in half with his cleaver, then generously pile the pieces onto our plates. We’d fill the other side with fluffy, creamy red beans and rice, and then drizzle the whole thing with homemade sauce.
Hot for him, BBQ for her. Devoured, and plates licked clean under a shady tree with a cold red stripe.
It doesn’t get better than this! we’d exclaim every afternoon.
Well! After some research I found a ton of jerk chicken recipes to try at home, and was tickled pinker than my sunburn after finding one in the comments section of a blog that didn’t involve several complicated marinating steps, which several others had called for. The guy, Rich, had been making the recipe every week for years. Dang! How bad could it be?!
Not bad AT ALL!
It’s hard to compete with authentic jerk chicken made in Jamaica, on the beach, by a Jamaican – but for an American attempt at home, I think it was pretty good!
Start by mixing up a marinade for the jerk chicken in large bowl or dish.
The marinade is made up of a dry component including dried thyme, allspice, sugar, ground sage, cayenne pepper, nutmeg and cinnamon.
And a wet component including white vinegar, olive oil, orange juice, soy sauce and lime juice.
Slowly whisk the wet ingredients into the dry ingredients to create a super slurry of flavor.
Stir in chopped white onion, green onion, and crushed garlic cloves, then stir to combine.
Next add chicken breasts to the bowl, and cover them completely in the marinade. The chef in Jamaica used whole chickens, but boneless, skinless chicken breasts work better when you want to get dinner on the table in under an hour. ;)
After marinating for a few hours, I’d ordinarily grill these suckers up until they were crisp on the outside and juicy on the inside, but since we’re still without a grill over here, I used the upside down grill, and broiled them instead.
Place an oven rack one rung down from the top, spread the chicken out on a broiling rack or foil-covered baking sheet, and broil for 5-6 minutes a side, or until cooked all the way through, brushing with leftover marinade every few minutes.
Drizzle with your favorite BBQ or hot sauce, then pair with a big scoop of Jamaican-style red-beans and rice on the side, and enjoy!
Ingredients
For the Jamaican Jerk Chicken:
- 1 Tablespoon allspice
- 1 Tablespoon dried thyme
- 1 Tablespoon sugar
- 1-1/2 teaspoons ground sage
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 3/4 cup white vinegar
- 1/2 cup orange juice
- 1/4 cup extra virgin olive oil
- 1/4 cup gluten free reduced-sodium Tamari, or soy sauce if not GF
- 1 lime
- 1 cup chopped white onion
- 5 garlic cloves, peeled and crushed
- 4 chicken breasts, ~2lbs, pounded to an even thickness
For the Red Beans and Rice:
- 1 Tablespoon coconut oil
- 1 clove garlic, pressed or mined
- 1 green onion, chopped
- 1/4 teaspoon dried thyme
- 15 oz can kidney beans, drained and rinsed
- 1 cup water
- 1 cup lite coconut milk
- 1 cup long grain white rice, Lundberg recommended
- 1/2 teaspoon salt
Directions
For the Jamaican Jerk Chicken:
- Add the first 7 ingredients (the seasonings) in a large bowl then stir to combine. In a separate bowl, stir together the vinegar, orange juice, olive oil, Tamari, and lime juice.
- Slowly whisk the wet ingredients into the dry ingredients until smooth. Add the green onions, white onions, garlic cloves, and chicken breasts, turning them over to cover completely in the marinade. Cover and refrigerate for at least one hour and up to overnight.
- Remove the chicken from the marinade then grill over medium-high heat for 4-5 minutes a side, brushing the marinade over the chicken while grilling. Remove chicken to a plate then let rest for 5 minutes before slicing and serving with your favorite BBQ sauce.
For the Red Beans and Rice:
- Heat oil in a large saucepan over medium heat, then add garlic, green onion, and thyme, and sauté for 1 minute.
- Add half the beans (save the other half for another use), water, and coconut milk to the pan, then stir and bring to a simmer. Add rice and salt then place a lid on top, turn the heat down to low, and simmer for 15-20 minutes, or until all the liquid as been absorbed, and rice is tender. Fluff with a fork then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’m going to have to set an alarm since I found your site tonight I can’t seem to pull away from the screen. So many wonderful reads so many delicious recipes and photos. The jerk chicken and red beans sounds like a winner can’t wait to give it a try. Have a great weekend!
We stayed in Negril on our honeymoon in March – one day our resort had fresh Chilean Sea Bass that they used the jerk spice mixture on and grilled. Try it – absolutely amazing! My husband, who only eats fish in the Long John Silver’s variety, said it was the best thing he has ever had in his life.
I am a jerk junkie like you two – I recommend using real wood/leaves/chips and only 1 place imports them from Jamaica – http://www.pimentowood.com Amazing results!
DELICOUS. I added habanero peppers to the marinade and blended all the marinade ingredients. IT came out AMAZING. My boyfriend went crazy for your rice! I ate it all before being able to take a picture, but I wrote about it here:
http://sarahcsarahdo.blogspot.com/2012/05/good-evening-i-just-wanted-to-do-quick.html
I made your jerk chicken with red beans and rice for dinner the other night and it was amazing! Thank you for sharing your trip and this awesome recipe!
OMG just made this recipe! Loved it! And you are right this literally is the BEST rice ever! My husband & I were practically licking our plates clean! Yum!
Done and DONE. This looks amazing. I’ve always been nervous about jerk chicken being too spicy, but this doesn’t seem bad at all! Definitely making this this week.
Just made this for dinner – and WOW! Looooooved the rice. First time using coconut milk, I was a little nervous, but it was great. I added the whole can of beans, and it was fabulous. I would make this again just for the rice. Thanks so much!
I went to the Riu in Montego Bay in February and I had this chicken and rice too!! Sooooo amazing isn’t it?? Your post is making me wish I were back there right now…
I made the marinade yesterday and let the chicken sit in it overnight. I made it all in a gallon ziploc bag and then threw in the chicken. The bag is in the fridge, lying in a container, just in case it leaks. That way, all I had to do was flip the bag over this morning, although everything is totally covered, anyway, even using 6 breasts. We’re having it for tonight’s dinner (and leftovers!). I think I’ll grill the chicken. Making the rice tonight, too. I can’t wait to try it! This is our first experience with Jerk Chicken. Thanks for posting this! :)
I LOVEEEEE YOUR BLOG! i’ve been a long time reader and recently started my own blog! i’m really inspired by your beautiful stories and amazing recipes! keep up the great work! i’ll definitely be along for the ride! if you have any advice on blog writing! i would more than appreciate it!! thanks soooo much! :)
have a fabulous trip!
<3 Always, Jess
I love the amount of crazy spices in there! must be Deeeee-li-ci-usssss!!!
I have the recipe from Secrets Resort in Montego Bay where we stayed last winter. If interested – i will send it to you. Very good – but part of the secret is marinating longer – up to 24 hours. This really get the flavor into the chicken.
Also in my recipe part of the marinade is put aside and additional ingredients are added to make a special jerk sauce to put on chichen when serving
Additinal ingredients that I recall include brown surgar, jalopeno peppers blended into the marinade and ginger.
We too have wonderful memories on lazy days, drinking and jerk checken.
Welllll, where’s the recipe???
Found it here…
http://secretsresortsblog.com/2011/09/12/make-it-at-home-jamaican-rum-jerk-chicken/