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My Jamaican jerk chicken with rice and peas is a shamelessly corner-cutting take on the original recipe. Juicy thighs and drums are rubbed with seasoning: warm clove and cinnamon, but also punchy garlic, ginger and thyme. And in a controversial twist, it’s baked in the oven with coconut-infused rice and peas (not actually peas, btw). I’ve cut the cook (and prep) time to an hour and made a couple of kitchen adaptations to make the recipe more convenient and all-weather-friendly.

Jamaica not on your holiday bucket list? One-pot baked chicken and rice recipes can take you anywhere in the world. There’s Mexico, Indonesia, India (think super simple biryani) or travel back in time with a cheesy chicken and rice casserole straight out of 1950s America.

Top down shot of Jamaican chicken with rice and peas in a pan with a serving spoon

The closest I get to Jamaica is the Notting Hill Carnival here in London. Over the August Bank Holiday weekend West London is teaming with sequins, speakers, and authentic oil drum barbecues.

I can’t say I made it there this year, we were doing the literal opposite- relaxing in the still forests and beaches of Vancouver Island. Although barbecues did feature heavily! But all the reported smoke and excitement back home got me to thinking- how could I recreate that famous festival food at home any time of the year?

Jerk chicken and rice

I have adapted this recipe to favour simplicity over authenticity. I would love to have the resources necessary to put together a head-nodding, reggae-bobbing, jerk chicken recipe worthy of Bob Marley himself. But I am a busy woman! And I don’t have a backyard oil drum barbecue or year-round sunshine.

So how does my recipe differ from the OG?

First off, a traditional jerk recipe will rub the bone-in chicken pieces with seasoning and then marinade. My recipe is rub only.

Next, about that seasoning. You could painstakingly grind and blend dry spices: allspice, hot peppers, thyme, nutmeg, cinnamon, cloves, garlic, ginger, black pepper, paprika, sugar, salt (breathe!)… or, like me, use a ready-made jerk seasoning spice mix. The second best bit? You can’t get the balance wrong.

Then it’s on to the grill. Look, if I had blue skies every day, I’d be out there too. But this is England and I’m not prepared to wait for one of our four sunny days a year to roll around before sinking my teeth into juicy jerk.

And besides, if I were grilling the chicken, I’d have to make the rice and peas separately. In my recipe, I’ve conveniently used the same pan to cook the rice and peas as I seared the chicken in and then layered the chicken on top.

The single pot then goes into in the oven for 30 minutes. Which is your cue to finally take it easy. You can’t do that over a grill!

Close up shot of one pot Jamaican jerk chicken with rice

Recipe tips and notes

My version of Jamaican jerk chicken is a simple one-pan recipe for busy cooks. Disclaimer: not 100% authentic!
It brings together two dishes: Jamaican jerk chicken and rice and peas.
Although it’s called ‘rice and peas’ it’s actually made with beans. Kidney beans to be exact.
I’ve used a cheeky little packet of pre-mixed, store-bought Jamaican jerk seasoning. And I stand by my decision!
I stripped back another step in the traditional recipe and skipped the marinade. Instead, I gave the chicken a thorough and loving rub with the seasoning.
It’s not grilling weather here anymore, so I’ve adapted the recipe again for year-round oven-baking enjoyment.

Process shots of chicken thighs and drumsticks with the seasoning before being cooked

Serving suggestions

Wow! Even though this baked chicken rice and peas recipe is a belly-filling meal in one, there are a ton of far flung and closer-to-home side options to go with a classic Caribbean chicken and rice recipe:

Closer to home:

Classic, crunchy coleslaw or fruity with pineapple and raisins.
Buttery corn on the cob.
Mac and cheese, or as it’s called in Barbados, Mac Pie. And yes, it’s a carbs on carbs kind of dish!
Mashed potato or sweet mashed potato. See above!

Far flung:

Dumplings are a Jamaican food gem. Doughy and delightful, they are a bit like a savoury doughnut.
Dark, leafy collard greens simmered in broth. It’s a nutritious choice!
Fried plaintain are crispy and golden with a hint of banana.

For a festival theme, wash it all down with a Caribbean rum punch, pina colada (mine’s a virgin recipe) or straight up pineapple juice.

Storage and leftovers

Leftover jerk chicken and rice can be stored in an This is an affiliate link.airtight container for 2-3 days in the fridge. Reheat on the stove top or in the oven. Add a little water or coconut milk, if the rice is looking a little dry.

Make sure the chicken is at a food-safe temperature (74C/ 165F) at the centre before serving a second time.