Jerk Chicken with Rice & Peas and Cabbage-Kale Slaw

This flavorful recipe comes to us from Chef Patricia of Ting A Ling Sauces, one of our newest vendor partners. She created it using her signature sauces to show how easy and delicious it can be to cook with bold, locally made flavors.

Prep Time: 10 minutes 

Cook Time: Up to 1 hr 45 mins 

Serves: 4–6 

Ting A Ling Jerk Chicken 

Ingredients: 

• 6 chicken leg quarters, skin-on 
• 4 tbsp Ting A Ling Jerk Marinade 
• 2 tsp salt (or to taste) 
• 2 tsp black pepper 
• 2 limes or lemons 
• Vinegar 

Instructions: 

1. Clean the Chicken: Rinse chicken with lime or lemon juice and vinegar. Pat dry with paper towels.

2. Marinate: Rub marinade over chicken using gloves. Season with salt and black pepper. Cover and refrigerate for at least 2 hours or overnight.

3. Cook the Chicken (Choose One Method): 

Oven: 

○ Preheat the oven to 375°F. 

○ Place chicken on a lined baking sheet. 

○ Bake for 50–60 minutes, basting halfway through with juices. 

Grill: 

○ Preheat the grill to medium heat. 

○ Grill for 35–45 minutes, turning occasionally until cooked through. 

Air Fryer: 

○ Preheat to 375°F. 

○ Cook chicken for 25–30 minutes, flipping halfway through. 

Rice & Peas 

Ingredients: 

• 1 cup long grain white rice 
• 1 cup cooked red beans or kidney beans 
• 1 cup coconut milk 
• 1 cup chicken broth or water 
• 2 scallions, chopped 
• 2 garlic cloves, crushed 
• A few sprigs thyme 
• 1 tsp salt (or to taste) 
• 2 tbsp sugar 

Instructions: 

1. In a medium pot, combine all ingredients except the rice: beans, coconut milk, broth, scallions, garlic, thyme, salt, and sugar. 
2. Bring to a boil over medium heat. 
3. Once boiling, stir in the rice. 
4. Reduce heat to low, cover tightly, and simmer for 18–20 minutes. 
5. Do not lift the lid while cooking. Let the rice steam until tender and fully cooked.

Cabbage & Kale Slaw 

Ingredients: 

• 2 cups green cabbage, finely shredded 
• 1 cup carrot, grated or julienned 
• 1 cup kale, finely chopped (stems removed) 
• 2 scallions, thinly sliced 
• 2 tbsp white vinegar or lime juice 
• 1 tbsp sugar (or honey) 
• 1 tbsp olive oil (optional) 
• Salt and pepper to taste 
• Optional: pinch of red pepper flakes or minced scotch bonnet 

Instructions: 

1. In a large bowl, combine cabbage, carrot, kale, and scallions. 
2. In a separate bowl, whisk together vinegar or lime juice, sugar, olive oil, salt, and pepper. 3. Pour dressing over vegetables and toss well. 
3. Let sit for 10–15 minutes before serving to soften and develop flavor.