📖 Instructions

1. First things first, let’s prep that chicken! Pat 4 boneless, skinless chicken breasts dry with paper towels. Then, using your sharp chef's knife, cut each chicken breast in half horizontally to make thinner cutlets. This will help them cook evenly. If your chicken breast is particularly thick you should consider pounding them thinner with a meat mallet, but be careful not to over do it.
2. Now for the star of the show, the jerk marinade! In a large bowl, combine 1/2 cup of scotch bonnet pepper (finely chopped - remember to wear gloves!), 1/4 cup of brown sugar, 2 tablespoons of ground allspice, 2 tablespoons of ground thyme, 1 tablespoon of ground ginger, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of cayenne pepper (or more, if you like it extra hot!), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Give it a good whisk until everything is combined nicely.
3. Next, pour 1/2 cup of soy sauce and 1/4 cup of olive oil into the bowl. Whisk again until the oil is emulsified (basically, all combined). Now, add the chicken cutlets to the bowl, ensuring they are fully coated in that gorgeous jerk marinade.
4. Cover the bowl tightly with plastic wrap and place it in the refrigerator to marinate for at least 4 hours, or preferably overnight. The longer it marinates, the more intensely flavorful the chicken will be! I always try to marinate overnight for best results.
5. Once the chicken is done marinating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
6. Carefully remove the chicken from the marinade. Arrange the chicken cutlets in a single layer on the prepared baking sheet.
7. Bake the chicken for 20-25 minutes, flipping halfway through, until it’s fully cooked and the internal temperature reaches 165°F (74°C). You can check with a meat thermometer to be sure.
8. While the chicken is baking, prepare the rice and peas. Rinse 1 cup of rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 2 cups of water, 1/2 cup of coconut milk, 1/4 teaspoon of salt, and 1/4 cup of canned kidney beans. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
9. Once the chicken is cooked through and the rice is perfectly fluffy, serve the Caribbean Jerk Chicken over a bed of rice and peas. Garnish with fresh thyme sprigs if you want to be fancy.
10. Enjoy your incredibly delicious and easy Caribbean Jerk Chicken with Rice and Peas! Let me know how it turns out in the comments below. Maybe add a photo of your masterpiece. I always love seeing people's food creations!