For the Jerk Chicken 🍗🔥🇯🇲: 2 bone-in, skin-on chicken thighs, 2 tablespoons Jamaican jerk spice, 1 tablespoon oil or melted butter

For the Rice & Peas 🍚🫘🇯🇲: 1 cup (200g) long-grain rice, ½ cup (100g) canned kidney beans (drained), 1 teaspoon Jamaican jerk spice

For the Fried Plantain 🍌: 1 ripe plantain, sliced diagonally, 1 tablespoon oil

For the Coleslaw: 1 cup (100g) shredded cabbage, ½ carrot (grated), 2 tablespoons mayonnaise, 1 teaspoon lime juice, ½ teaspoon sugar, ½ teaspoon salt, 1 tablespoon chopped parsley. Or just buy some from the supermarket 😉

Marinate the Chicken 🍗🔥🇯🇲: Rub the chicken thighs with 2 tablespoons of jerk seasoning and 1 tablespoon of oil or melted butter. Set aside to marinate while you prepare the other ingredients.

Make the Coleslaw: In a bowl, mix shredded cabbage, grated carrot, mayonnaise, lime juice, sugar, salt, and chopped parsley. Toss well and let sit for 5 minutes.

Prepare the Rice & Peas 🍚🫘🇯🇲: In a pot, combine rice, kidney beans, jerk spice, and 2 cups (500ml) of water. Bring to a boil, then cover and simmer for 15 minutes until fluffy.

Cook the Jerk Chicken 🍗🔥🇯🇲: Heat a pan over medium heat and add a little oil or butter. Place the marinated chicken thighs skin-side down in the pan and cook for 5-7 minutes until crispy. Flip and cook for another 5-7 minutes until fully cooked.

While the chicken cooks… Fry the Plantains 🍌: Heat oil in a pan over medium heat. Add plantain slices and fry for 2 minutes on each side until golden brown. Remove and drain on a paper towel.

Serve 😋🇯🇲: Plate the jerk chicken thighs with a generous portion of rice & peas, sweet fried plantains, and herb-infused coleslaw.

Eat up and enjoy! 🍗🍚🍌🔥🇯🇲