Jamaican Jerk Chicken with Rice and Beans
What You Will Need
Ingredients
- 4 skin-on bone-in chicken thighs
- 1 Tbsp. oil
- ½ can black beans, drained and rinsed (mix with rice)
- 1 cup cooked white rice, for serving
- 1 Tbsp. fresh chopped parsley for garnish
- 1 lime wedge, for garnish
Marinade
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 2 Tbsp. dry jerk spice
- salt and pepper
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 475ºF.
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In a bowl, place the chicken thighs along with Lee Kum Kee Panda Brand Oyster Flavored Sauce, the dry jerk spice, and salt and pepper. Mix together and marinate for 10 minutes before cooking.
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Heat cast iron skillet with oil and when hot, add in the chicken thighs. Cook skin side down for 2 minutes. Turn heat down to medium and continue cooking, moving them around. When 10 minutes are up, flip chicken and then place skillet into the oven, and cook for another 10 minutes, until the skin is crispy and the thigh is cooked through.
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Rinse and dry the beans and then add them into the cooked white rice. Plate the rice and beans, top with the jerk chicken and garnish with fresh parsley and a lime wedge.
