Jerk Chicken with Jamaican Rice & Peas

Jerk Chicken with Jamaican Rice & Peas

On this episode of Munching Around Milwaukee, host Charlie sits down with Andre Storey, President of Ascension Columbia St. Mary’s Hospital, for an inspiring conversation about leadership, community, and family.

Andre shares his journey from growing up in a first-generation family of caregivers to leading one of Milwaukee’s most historic hospitals. Together, they discuss community health priorities, the importance of accessible care, and recent celebrations that have brought people together across the city.

The episode also heads into the kitchen, where Andre and his son Jayden prepare a delicious Jamaican meal featuring traditional rice and peas and flavorful jerk chicken. As they cook, they share family recipes, cultural traditions, and how food strengthens connections within families and communities.

It’s a heartfelt conversation filled with stories, leadership insights, and authentic Jamaican flavors you won’t want to miss. You can also listen to the audio version of this episode here:

Jerk Chicken with Boneless, Skinless Thighs

Boneless, skinless chicken thighs are one of the best ways to make jerk chicken at home. While traditional Jamaican jerk chicken relies on bone-in, skin-on pieces slow-smoked over pimento wood, boneless thighs offer a fantastic compromise: they stay incredibly juicy and tender, absorb marinades much faster, and cook in a fraction of the time.

The Flavor Foundation of Jerk Chicken

Because you don’t have skin to trap moisture or hold seasoning, the flavor relies entirely on a deep marinade:

• The Wet Rub/Marinade: A proper jerk blend requires scallions, garlic, ginger, thyme, soy sauce, lime juice, a touch of brown sugar, ground allspice (pimento), and Scotch bonnet peppers.
• The Quick-Absorb Advantage: While bone-in chicken needs to marinate overnight, boneless thighs have a lot more surface area. You can get excellent, deep flavor in just 30 minutes to 2 hours.

Best Cooking Methods for Jerk Chicken Boneless Thighs

Since you are missing the skin to shield the meat, cooking them hot and fast is the key to locking in juices while getting those signature charred “jerk” edges.

1. Cast Iron Skillet or Griddle (Highly Recommended)

• Heat a cast-iron skillet over medium-high heat with a splash of high-smoke-point oil (like avocado oil).
• Lay the thighs flat and sear for 5–6 minutes on the first side without moving them to build up a dark, caramelized crust.
• Flip and cook for another 4–5 minutes until the internal temperature hits 165°F–175°F. (Thighs actually taste better and more tender when cooked closer to 175°F).

Jerk Chicken Sauce/Marinade

Ingredients for Jerk Chicken Marinade

• 4-6 Scotch Bonnet peppers, chopped
• 1 small red onion, chopped
• 4-6 garlic cloves, chopped
• 4 stalks scallions, ends trimmed
• 1/4 cup soy sauce
• 1/4 cup white or apple cider vinegar
• 2 tbsp olive oil
• Juice from half a lime (about 1/4 cup lime juice)
• 1 tbsp freshly grated ginger
• 2 tbsp brown sugar
• 1 tsp nutmeg
• 1 tsp allspice
• 1 tsp cinnamon
• 1 tsp dried thyme (or use fresh, if available)
• Salt and pepper to taste

Jerk Chicken Directions:

1. Add all of the ingredients to a food processor or blender – scotch bonnet peppers, red onion, garlic cloves, scallions, soy sauce, vinegar, olive oil, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, and salt and pepper.
2. Process until smooth, or until you achieve the consistency you desire. Use immediately. Store leftovers in an airtight container in the refrigerator.

RECIPE NOTES: Scotch bonnet peppers can be very hot, depending on your heat tolerance. When working with hot chili peppers, you may want to wear gloves when handling them both in raw and dried forms. The oils can get on your skin and cause burning sensations. If you don’t wear gloves, wash your hands thoroughly after handling the peppers.

Jamaican rice and peas

Jamaican rice and peas are an iconic, savory Caribbean side dish made with rice and beans cooked together in creamy coconut milk and aromatic spices.

Why It Is Called “Rice and Peas”

• The Beans: Despite the name, the dish is made with beans rather than green garden peas. In Jamaica, red kidney beans are traditionally called “red peas”.
• Alternative Legumes: While red kidney beans are most common, the dish is also frequently made using gungo peas (green pigeon peas), especially around the holidays.

Key Ingredients & Flavor Profile

• The Base: Long-grain rice (or jasmine/basmati) and red kidney beans or pigeon peas.
• The Liquid: Rich, full-fat coconut milk combined with water or stock.
• The Aromatics & Spices: Fresh scallions, garlic, ginger, thyme sprigs, pimento seeds (allspice berries), and a whole Scotch bonnet pepper.
• The Pepper Technique: The Scotch bonnet pepper is typically added whole without bursting it. This infuses the pot with a distinct, fruity Caribbean aroma and subtle warmth rather than overwhelming heat.

History & Tradition

• West African Roots: The dish has deep roots in West African culinary traditions and was brought to Jamaica during the Trans-Atlantic slave trade.
• Sunday Dinners: Historically considered a labor-intensive weekend or special-occasion meal, it became a traditional centerpiece of the family Sunday dinner, paired with dishes like jerk chicken, oxtail, curry goat, or fried plantains.
• Bun Bun: When cooked in a heavy pot, the light layer of crispy, toasted rice that forms at the bottom of the pot is known locally as bun bun.

Stovetop Canned Bean Recipe for Jamaican Rice & Peas

Using canned beans is a fantastic shortcut for making Jamaican rice and peas. It cuts the cooking time down significantly because you completely skip the hours of soaking and boiling the beans.

Sautéing the aromatics creates a rich base, and adding the rice ensures the grains absorb the liquid perfectly. I’ve gathered some popular recipes from the web, or you can follow the quick stovetop recipe below.

Ingredients:

• 1 can red kidney beans
• 3 garlic cloves, minced
• 1/2 tsp ginger, freshly grated
• 1 small onion, finely chopped
• 2 scallions, finely chopped
• 5 allspice berries
• 5 thyme sprigs
• Salt & black pepper to taste
• 3 cups water
• 1 (13.5 oz) can coconut milk
• 1 Scotch bonnet pepper
• 2 cups long-grain white rice, rinsed

Instructions

1. Build the Flavor Base: In a large pot or Dutch oven, combine the undrained kidney beans with their liquid, coconut milk, water, garlic, ground allspice, and salt.
2. Add the Aromatics: Lay the crushed green onions, fresh thyme sprigs, and the whole Scotch bonnet pepper on top of the liquid. Bring the mixture to a gentle boil over medium-high heat. Let it simmer for about 3–5 minutes so the aromatics infuse the coconut milk.
3. Add the Rice: Stir in the rinsed long-grain white rice. Ensure the liquid sits about half an inch above the rice level. Bring it back up to a boil.
4. Steam: Once boiling, immediately turn the heat down to its lowest setting and cover tightly with a lid. Let it steam undisturbed for 18–20 minutes until the liquid is fully absorbed and the rice is tender.
5. Rest & Fluff: Remove the pot from the heat, keeping the lid on, and let it rest for 5 minutes. Remove the lid, discard the green onions, thyme sprigs, and the Scotch bonnet pepper. Fluff gently with a fork, and serve.

• Watch the Pepper: Inspect your Scotch bonnet pepper carefully before dropping it in. Make sure there are no rips or punctures in the skin, or the seeds will escape and make the entire pot incredibly spicy.

Jamaican Rice & Peas

Ingredients:

• 1 can red kidney beans
• 3 garlic cloves, minced
• 1/2 tsp ginger, freshly grated
• 1 small onion, finely chopped
• 2 scallions, finely chopped
• 5 allspice berries
• 5 thyme sprigs
• Salt & black pepper to taste
• 3 cups water
• 1 (13.5 oz) can coconut milk
• 1 Scotch bonnet pepper
• 2 cups long-grain white rice, rinsed

Directions

1. In a large saucepan, pour the canned red kidney beans with their liquid
2. Stir in the garlic, ginger, onion, scallions, allspice, thyme, salt & pepper, and the water
3. Bring to a boil and let it simmer for about 3 to 5 minutes.
4. Stir in the coconut milk.
5. Place the whole Scotch bonnet pepper on top of the liquid without puncturing it.
6. Add your rinsed rice into the pot and stir once.
7. Make sure the liquid sits about a knuckle above the rice.
8. Bring the pot to a boil, then immediately turn the heat down to low.
9. Cover tightly with a lid and let it simmer on low for 20 to 25 minutes, until the rice is tender and the liquid is absorbed.
10. Remove from the heat and let it sit covered for 5 minutes
11. Discard the whole Scotch bonnet and thyme stems, then gently fluff with a fork.

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If you like this recipe, Jerk Chicken with Jamaican Rice & Peas, you will also enjoy trying our other recipes. This is our recipe for Collards and Chickpeas with Seared Strip Steak.

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