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Add the onions, garlic and peppers to a blender or food processor, along with all other ingredients for the jerk chicken (apart from the chicken)
Blend to make the marinade
Add the chicken pieces to a ziplock bag, and pour in the marinade, seal bag and ensure marinade coats all pieces of chicken.
Leave the chicken in the fridge to marinade overnight.
Preheat the oven to 200c or 400f
Line a large baking tray with parchment paper, and empty the bag with the chicken onto the tray, ensuring the chicken pieces are well spaced.
Bake for approx 45 minutes, until chicken is cooked through.
Baste regularly with the marinade (juices) as the chicken cooks, this will ensure the deepened colour and create a coating on the chicken.
Serve Sprinkled with fresh coriander and fresh lime wedges.
Add the kidney beans, stock, coconut milk, garlic, thyme and rice to a saucepan
Bring to a boil, reduce heat, then cover and simmer until almost all liquid is absorbed, turn off heat, but leave lid on over rice for about 10 mins, so that the steam trapped underneath continues to cook the rice.
Taste rice and season well with salt and black pepper as needed
Serve the Jamaican Jerk Chicken with the Rice and Peas and a mixed salad of lettuce, cucumber and tomatoes.