Jamaican Jerk Chicken

Ingredients

• Hide ingredients for Jamaican Jerk Paste 1 Jamaican Jerk Paste (opens in new tab) Jamaican Jerk Paste
  • ⅓ cup lime juice
  • 2 tablespoons distilled white vinegar
  • (2 tablespoons orange juice)
  • Up to 10 Scotch bonnet or habanero peppers
  • 3 green onions, coarsely chopped
  • 2 tablespoons dried basil
  • 2 tablespoons dried thyme
  • 2 tablespoons yellow mustard seeds or 1 tablespoon dry mustard
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • (Lime juice, vinegar, or orange juice)

  Sub-recipe steps

  1. Combine in a food processor or blender and puree: ⅓ cup lime juice; 2 tablespoons distilled white vinegar; (2 tablespoons orange juice); Up to 10 Scotch bonnet or habanero peppers; 3 green onions, coarsely chopped; 2 tablespoons dried basil; 2 tablespoons dried thyme; 2 tablespoons yellow mustard seeds or 1 tablespoon dry mustard; 2 teaspoons ground allspice; 1 teaspoon ground cloves; 1 teaspoon salt; 1 teaspoon black pepper
  2. The mixture should have the consistency of thick tomato sauce. If necessary, thin with additional: (Lime juice, vinegar, or orange juice)
• 8 whole chicken legs or 8 bone-in, skin-on chicken breasts
• Hide ingredients for Jamaican Rice and Peas or Black-Eyed Peas and Greens 1 Jamaican Rice and Peas or Black-Eyed Peas and Greens (opens in new tab) Jamaican Rice and Peas or Black-Eyed Peas and Greens
  • 1 tablespoon vegetable oil
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • One 13½-ounce can coconut milk
  • 1½ cups unsalted chicken stock or broth or water
  • 2 sprigs thyme
  • 1 Scotch bonnet or habanero chile, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Two 15-ounce cans or 3 cups cooked black-eyed peas or kidney beans, drained and rinsed
  • 2 cups long-grain white rice

  Sub-recipe steps

  1. Heat in a medium saucepan over medium heat: 1 tablespoon vegetable oil
  2. Add and cook, stirring, until fragrant, about 1 minute: 3 green onions, chopped; 2 garlic cloves, minced
  3. Stir in and bring to a boil: One 13½-ounce can coconut milk; 1½ cups unsalted chicken stock or broth or water; 2 sprigs thyme; 1 Scotch bonnet or habanero chile, minced; 1 teaspoon salt; ½ teaspoon black pepper
  4. Stir in: Two 15-ounce cans or 3 cups cooked black-eyed peas or kidney beans, drained and rinsed; 2 cups long-grain white rice
  5. Return to a boil. Stir once, reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Remove the thyme sprigs and fluff with a fork before serving.