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ART 1: Jamaican Jerk Chicken 🧾 Ingredients for Jerk Chicken Marinade: 2–3 lbs chicken (thighs, legs, or quarters; bone-in, skin-on preferred) 4 scallions (green onions), chopped 1 small onion, chopped 2 cloves garlic 2 tablespoons fresh thyme (or 1 tbsp dried) 1–2 Scotch bonnet peppers (or habanero for milder spice), seeds removed if desired 1 tablespoon fresh ginger, peeled and grated 1 tablespoon allspice (ground) 1 teaspoon ground cinnamon 1 teaspoon nutmeg 1 tablespoon brown sugar 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons soy sauce 2 tablespoons vinegar (white or apple cider) 2 tablespoons lime or lemon juice 2 tablespoons vegetable oil Instructions for Jerk Chicken: Blend the Marinade: Combine all marinade ingredients in a blender or food processor. Blend until it forms a thick paste. Marinate the Chicken: Place chicken in a large zip bag or dish. Pour marinade over the chicken, massage it in well. Cover and refrigerate for at least 2 hours, preferably overnight. Cook the Chicken: You can grill, bake, or pan-sear the chicken. Grill: Preheat grill to medium-high. Grill chicken 6–7 minutes per side, or until charred and internal temp hits 165°F. Bake (Indoor Option): Preheat oven to 400°F. Place chicken on a baking sheet or rack. Bake for 40–45 minutes, turning once, until skin is crispy and golden brown. PART 2: Rice & Peas (Jamaican Coconut Rice with Beans) Ingredients: 1 cup long-grain rice (preferably jasmine or basmati) 1 (15 oz) can kidney beans (or pigeon peas), drained and rinsed 1 ½ cups coconut milk (canned, full fat) 1 cup water (or chicken broth for flavor) 2 scallions, chopped 2 cloves garlic, crushed 2 sprigs fresh thyme (or 1 tsp dried) 1 whole Scotch bonnet (optional—do not burst) ½ tsp salt (or to taste) ¼ tsp black pepper 🍳 Instructions for Rice & Peas: Rinse the Rice: Rinse rice in cold water until water runs clear to remove excess starch. Simmer Base: In a saucepan, combine coconut milk, water, scallions, garlic, thyme, and Scotch bonnet (keep whole). Bring to a gentle simmer. Add Rice & Beans: Stir in rice and beans. Season with salt and pepper. Cook: Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed. Do not stir while cooking. Steam Off: Remove from heat and let sit covered for 5–10 minutes. Remove Scotch bonnet before serving. Serving Suggestions Serve jerk chicken over rice and peas, with lime wedges on the side. Add steamed cabbage or fried plantains for a full Caribbean plate. Pair with a cold ginger beer or pineapple juice for a refreshing island vibe.