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Fiery jerk chicken with creamy coconut rice and beans. This Caribbean plate is a post workout high calorie meal that brings the heat and the fuel.
Combine allspice, dried thyme, smoked paprika, minced garlic, grated ginger, minced pepper, soy sauce, brown sugar, lime juice, kosher salt, and black pepper in a bowl to make the jerk marinade.
Score the chicken thighs and coat thoroughly in the marinade. Let marinate for at least 30 minutes (or up to overnight in the fridge) to allow full flavor penetration.
Preheat your oven to 425°F. Sear the marinated chicken thighs, skin side down, in a hot oven-safe skillet over medium-high heat for 4-5 minutes until nicely browned.
Flip chicken, transfer the skillet to the oven, and roast for 20-25 minutes until the chicken is cooked through (internal temp 175°F). Let rest off heat for 5 minutes to retain juices.
Meanwhile, in a saucepan, rinse the rice until water runs clear. Add coconut milk, chicken broth, rinsed rice, kidney beans, scallions, and fresh thyme. Stir and bring to a simmer over medium heat.
Reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid absorbed. Remove thyme stems and fluff gently with a fork before serving.
Serve jerk chicken over coconut rice and beans; garnish with extra scallions if desired. Pour any pan juices over the chicken.
