Directions:

To make the jerk marinade:
Place all the ingredients (except chicken and beer) into a food processor or blender. Blend until completely smooth.

Place chicken in a Ziploc bag or bowl and pour the marinade over it, mixing to be sure that the chicken is completely coated. Let sit for at least 6 hours - ideally overnight for stronger flavor.

Remove chicken from marinade and grill to perfection on high. To grill it up just like Darian does, spray the chicken with Red Stripe once it hits the grill.


To make the rice and peas:
In a large saucepan, cover the beans and its liquid with the water and bring to a boil over moderately high heat. Stir in the scallions, garlic, allspice, thyme, brown sugar, butter, Scotch bonnet, 2 teaspoons salt and 1/2 teaspoon pepper.

Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until all the flavors marry, about 15 minutes. Adjust the heat as necessary to maintain a gentle simmer.

Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.

Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.


"You should have that char, it's jerk!"