Grilled Jerk-Style Chicken and Coconut Rice Pilaf with Peas

Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min (includes marinating time)
  • Active: 40 min
  • Yield: 2 servings
Share This Recipe



3 cloves garlic, smashed and chopped

1/2 fresh habanero chile, seeded and coarsely chopped

1/2 medium onion, cut into a small dice

1 tablespoon Chinese five-spice powder

1 teaspoon celery salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon dried thyme

Freshly grated nutmeg (about 1/4 teaspoon)

Freshly ground black pepper

1/2 cup soy sauce

2 tablespoons canola oil

2 tablespoons malt vinegar

3 scallions, whites thinly sliced, greens cut on the bias and reserved for garnish

1/2 chicken, cut into breast and leg quarters


Canola oil, for cooking

1/2 medium onion, sliced

Kosher salt

1 cup long-grain white rice

1 cup chicken stock

1 cup coconut milk

2 to 3 sprigs fresh thyme, tied with twine

2 bay leaves

Half a 15-ounce can pigeon peas, drained

1/2 cup fresh cilantro leaves, roughly chopped


Special equipment:
kitchen twine
  1. For the chicken: Preheat the oven to 400 degrees F.
  2. Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
  3. Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
  4. Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.
  5. For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.
  6. Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.