Pit notes
Score and soak. Cut into the thighs so the jerk paste gets right in, and marinate overnight if you can.
Two zones. Cook low and slow on the indirect side, then finish over direct heat for colour and char.
Smoke it. The Que Club's tip: authentic jerk is smoke-grilled. Throw a couple of fruit wood chunks on the fire.
Que Club Recipe · Chicken
Jammin' Jerk Chicken with Rice and Peas
Transport your taste buds to the vibrant streets of Jamaica with our authentic Jerk Chicken served alongside fragrant rice and peas. This beloved island classic brings together tender, marinated chicken infused with bold jerk spices, giving it a fiery kick and smoky aroma that's simply irresistible. Paired with a side of rice and peas, this dish captures the essence of Jamaican cuisine. Say "yah, mon" to this delicious meal!
Ingredients
- 12 Chicken Thighs
- 1 Lime, Halved
- 100g Jammin' Jerk Mild Marinade
- Jammin' Jerk BBQ Sauce (to taste)
Rice & Beans
- 200g basmati rice
- 400g can coconut milk
- 1 bunch spring onions, sliced
- 2 large thyme sprigs
- 2 garlic cloves, finely chopped
- 1 tsp ground allspice
- 2 x 410g cans kidney beans, drained
How to cook it
Make a few cuts in the chicken thighs and pour the Jammin' Jerk marinade paste over the meat, rubbing it into all the crevices. For best results cover and leave to marinate overnight in the fridge.
Fire up your barbecue, we want two cooking zones, one direct and one indirect. Cook your chicken over slow, indirect heat for 30 mins, until it reaches an internal temperature of 74°C (165°F). Transfer the thighs to direct heat for the last 5 minutes to add some colour and char. Add the limes, cut side down, and let them caramelise.
While the chicken is cooking, prepare the rice & beans. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some Jammin' Jerk BBQ sauce if you would like to add a spicy tangy flavour.
