# Jerk Chicken with Rice and Peas and Tamarind Jerk Sauce

A classic Jamaican jerk chicken dish served with rice and peas and a sweet and tangy tamarind jerk sauce.

- Cuisine: Caribbean
- Category: Dinner
- Language: en

## Ingredients

- quarter legs chicken
- onions Julian's
- green onions
- paprika
- fresh thyme
- French garden whole spice
- ginger
- habanero
- jalapenos
- water
- Tamarind
- jerk base
- purple seasoning
- soy sauce
- brown sugar
- ketchup
- cornstarch slurry
- fresh coconut
- red kidney bean
- garlic
- yellow onion
- bell peppers red
- green bell peppers
- yellow bell peppers
- Rasta Cola
- parsley
- coconut milk
- garlic powder
- onion powder
- rice

## Instructions

1. Pour seasoning from Jamaica chicken, paprika, fresh thyme, French garden whole spice, ginger, habanero, jalapenos, and water over the chicken.
2. Add the regular blend seasoning first before the fresh herbs.
3. Marinate the chicken for two hours.
4. Grill the chicken for four to five minutes on each side over a medium-high flame.
5. To make the Tamarind jerk sauce, combine tamarind (marinated overnight to make tamarind water), jerk base, purple seasoning, soy sauce, brown sugar, and ketchup.
6. Let the Tamarind jerk sauce come to a boil.
7. Add cornstarch slurry to tighten the sauce.
8. For rice and peas, use fresh coconut and blend it with coconut water.
9. Strain the blended coconut mixture.
10. Soak red kidney beans with garlic and water overnight, then cook them for 25-30 minutes.
11. Cook peas in a little water.
12. Add green onion, yellow onion, fresh thyme, red, green, and yellow bell peppers, Rasta Cola, and parsley to the peas.
13. Pour the strained coconut liquid into the peas mixture.
14. Add coconut milk and habanero to steep.
15. Stir everything up.
16. Add garlic powder and onion powder.
17. Add rice to the pot.
18. Cook for 45 minutes; once the water dries out, turn the heat low and let it steam to make crunchy rice.
19. Cut the cooked chicken.
20. Top the chicken with the Tamarind jerk sauce.

## Equipment

- Dutch pot
- grill
- blender

## Tips

- Put the pot of seasoning before the fresh herbs.
- Marinate chicken for two hours.
- Grill chicken for 4-5 minutes on each side over medium-high flame.
- Marinate tamarind overnight for tamarind water.
- Soak kidney beans with garlic and water overnight.
- Cook kidney beans for 25-30 minutes.
- Once water dries out from rice, turn down heat low and let it steam to make crunchy rice.

## Source

- Original video: https://m.youtube.com/watch?v=dEYmCyAv3zg
- Recipe page: https://www.cliprecipe.com/recipe/8f41985f-e921-4f3e-ad34-116d0ecf8028
- Extracted: 2026-03-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt