Jamaican Jerk Chicken with Coconut Rice and Beans

Step 1: Marinate the Chicken

In a large bowl, whisk together the olive oil, soy sauce, apple cider vinegar, brown sugar, Jamaican jerk seasoning, garlic powder, onion powder, allspice, thyme, ginger, black pepper, and cayenne pepper. Add the chicken to the bowl and toss to coat. Cover and refrigerate for at least 1 hour or overnight.

• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons Jamaican jerk seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon allspice
• 1 teaspoon dried thyme
• 1 teaspoon grated ginger
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 2 lbs chicken

Step 2: Grill the Chicken

Preheat grill to medium-high heat. Remove chicken from marinade and discard remaining marinade. Grill chicken for 6-8 minutes per side or until cooked through.

Step 3: Prepare the Coconut Rice and Beans

In a medium saucepan, combine coconut milk, water, rice, and salt. Bring to a boil, then reduce heat to low and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed. In a separate saucepan, heat black beans over medium heat until warmed through, stirring occasionally.

• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 cup rice
• 1 teaspoon salt
• 1 (15 oz) can black beans

Step 4: Serve

Serve the grilled chicken with the coconut rice and beans. Enjoy!