Instructions
To create the signature jerk marinade, begin by combining all the marinade ingredients, including 1 teaspoon of salt, in a food processor. Blend everything to a thick, coarse purée. If blending is challenging, pause to stir the mixture then blend again; avoid adding water as you want a robust, thick paste that clings to the chicken. Taste your marinade—aim for a balanced salty punch that isn't overpowering. If you love extra heat, add more chopped red chilies. Should the blend taste too salty or sour, gently sweeten with a touch more brown sugar until the flavors harmonize. Make several shallow slashes in each chicken thigh. Generously coat the meat with the marinade, ensuring the paste seeps into the crevices. Cover the marinated chicken and refrigerate overnight to allow the flavors to deeply penetrate. For a truly authentic experience, prepare your barbecue coals about an hour before cooking. Traditional jerk chicken is slow smoke-grilled rather than quickly grilled. Enhance the smoky depth by adding soaked wood chips to your barbecue, then cook the chicken over indirect heat for 30 minutes until cooked through and tender. If baking indoors, preheat your oven to 180°C (160°C fan/Gas Mark 4). Place the marinated chicken and lime halves in a roasting tin and roast for 45 minutes, until the chicken is tender and fully cooked. While the chicken cooks, make the rice & peas. Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a large saucepan, combine the rinsed rice with the coconut milk, chopped spring onions, thyme sprigs, minced garlic, allspice, and season with salt. Add 300ml cold water and bring the mixture to a boil over high heat. Once boiling, reduce to medium heat, cover the pan, and cook for 10 minutes. Stir in the drained kidney beans, then cover and remove from heat, letting the rice steam in the residual warmth for 5 minutes until all liquid is absorbed and the rice is fluffy. Before serving, squeeze the roasted lime over the chicken to add a fresh citrus zing. Serve the succulent jerk chicken alongside the fragrant coconut rice & peas. Add hot sauce on the side if you prefer an extra kick of spice. Tip: For extra smoky flavor in the oven, consider adding a small pan of water with a few drops of liquid smoke nearby while baking. This mimics the aromatic essence of smoke-grilling.
