Jerk Chicken with Beans and Rice

Jerk Chicken with Beans and Rice

(1 review) Write a Review



  • 5lbs. chicken breast, butterflied
  • 1 cup jerk marinade/seasoning
  • 1/4 cup olive oil
  • 2 onions, diced
  • 2 bell peppers, diced
  • 2 tbsp garlic, chopped
  • 3 cups jerk rice and beans mix
  • 6 cups chicken stock
  • 2lbs.  Cajun sausage, sliced




  • 2 tsp allspice, ground
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp cloves, ground
  • 1/2 tsp nutmeg, ground
  • 4oz onion, chopped
  • 8 cloves garlic
  • 3 tbsp ginger, chopped
  • 3 scallions, chopped
  • 1/2 cup lime juice
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1/4 cup olive oil
  • 1 habanero pepper, chopped
  • 1/4 cup brown sugar
  1. Prepare the marinade by adding all the ingredients and pureeing in blender.
  2. Marinate the chicken 2-4 hours.
  3. Pre-heat the REC TEC to 400°F with a large Dutch oven and searing kit.
  4. Add the oil and sausage and cook for 8 minutes until slightly crisp.
  5. Add the onions, peppers, and garlic, then allow to cook for 6-8 minutes until the vegetables are soft.
  6. Add the chicken stock and bring to a simmer.
  7. Add the rice and bean mix, cover, and allow to cook for 25 minutes.  
  8. Remove the Dutch oven and allow the rice and beans to rest on the counter.
  9. Add the chicken to the sear kit and sear for 4-5 minutes a side until the chicken is cooked through and reaches 165°F internal.
  10. You can then chop the chicken and stir into the rice and beans or enjoy the rice and beans as a side. 

1 Review

  • Lots of love in one plate

    Posted by Gerry Grant on 11th Dec 2018

    This dish may have a lot of ingredients but man is it filling. I made some of this a few weeks back and was so impressed, I had to go out and make it again! That jerk marinade is something to write home about, let me tell ya.

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