Takeout remakes · Caribbean

Jerk Chicken with Rice and Peas

Name: Jerk Chicken with Rice and Peas
Total time: 45 min
Cuisine: Caribbean
Ingredients: 2 lb boneless skinless chicken thighs; 2 tablespoons jerk seasoning; 4 scallions, chopped; 3 cloves garlic; 2 tablespoons fresh lime juice; 1 tablespoon low-sodium soy sauce; 1 tablespoon light brown sugar, packed; 1 tablespoon canola oil; 1 cup long-grain white rice; 1 (15 oz) can kidney beans, drained and rinsed; 3/4 cup light coconut milk; 3/4 cup water; 2 sprigs fresh thyme; 1/4 teaspoon ground allspice; 1/4 teaspoon kosher salt; 1 lime, cut into wedges

Fiery allspice-thyme chicken with coconut rice and beans.

45 min total18 min activeMakes 4 plates

High-proteinMethod in Pro

Protein52 g
Carbs61 g
Fat26 g

Calories680

Protein per 100 kcal7.6 g

More nutrients

Fiber6 g
Sugars7 g
Saturated fat7 g
Sodium590 mg

Per serving · estimate from USDA FoodData Central. Brands and portions vary. High confidence: based on all 16 ingredients. How we calculate

Cost

Partial cost (90% priced), so no per-serving figure yet.

We show a cost only when at least 90% of the ingredient weight has a US average price.

vs the takeout order

Jerk chicken plateTakeout (est.)At home1010 kcal · 46 g680 kcal · 52 g

Per person. Takeout figures are estimates for a typical restaurant portion; restaurants vary.

Keeps

Up to 4 days in the fridge, freezes for 3 months. Reheat covered in the microwave for 2 minutes; add a splash of water to the rice.

Cook to 165°F inside (USDA FSIS minimum).

Allergens

Contains: soy, wheat. Check labels; brands differ.

Fits: no pork, no beef.

Jerk is about allspice, thyme, scallion and serious heat, plus enough char to taste the fire. Thighs roast hot so the marinade caramelises at the edges. Rice and peas, which is really rice and kidney beans, cooks in light coconut milk with thyme and a little allspice.

Ingredients

For 4 plates.

Jerk chicken

2 lb boneless skinless chicken thighs
2 tablespoons jerk seasoning
4 scallions, chopped
3 cloves garlic
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon light brown sugar, packed
1 tablespoon canola oil

Rice and peas

1 cup long-grain white rice
1 (15 oz) can kidney beans, drained and rinsed
3/4 cup light coconut milk
3/4 cup water
2 sprigs fresh thyme
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
1 lime, cut into wedges

Method

Blend the jerk seasoning, scallions, garlic, lime juice, soy sauce, sugar and oil into a paste. Rub it all over the chicken and refrigerate 10 minutes while the oven heats to 450°F.
Roast the chicken on a foil-lined pan for 22 to 25 minutes until charred at the edges and 165°F.
Oven 450°F165°F inside

The rest of the method is in Short Order Pro

2 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.

See the free dishes

Tips

For real Jamaican heat, blend a seeded habanero into the marinade.
Marinate overnight in the fridge if you can; the flavour goes deeper.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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Cook it with timers

Short Order is coming soon to iPhone, with cook mode, prep sessions and the full method for every dish in Pro.