Jerk Chicken Thighs with Rice & Peas

Ingredients

• 1½ lb Chicken Thighs
• 3 scallions, 2 cloves garlic, 1-inch ginger
• 1 scotch bonnet (seeded for less heat)
• 1 tbsp allspice, 1 tsp thyme, ½ tsp cinnamon and nutmeg
• 2 tbsp soy sauce + 1 tbsp brown sugar + 1 lime
• 1 cup rice + 1 can kidney beans + ½ can coconut milk
• Lime wedges to serve

Method

1. Blend scallions, garlic, ginger, scotch bonnet, spices, soy, sugar, and lime into a jerk paste. Coat the Chicken Thighs and marinate at least 30 minutes (overnight is better).
2. Cook the rice with the beans, coconut milk, a thyme sprig, and water until fluffy.
3. Sear the Chicken Thighs hard, then finish in a 400°F oven (or covered grill) until charred and cooked through, 20 minutes.
4. Rest, then serve over the coconut rice and peas with lime. Wear the heat with pride.