Jerk Chicken Rice & Beans

Pat chicken thighs dry and place in a large bowl. Pour jerk marinade over chicken, turning to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.

Heat coconut oil in a medium saucepan over medium heat. Add sliced onion and minced garlic; sauté until softened, about 3 minutes.

Stir in rice and toast for 1 minute. Pour in vegetable broth and add drained beans. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.

Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip back into the bowl. Season with salt and pepper.

Grill chicken for 6–7 minutes per side, until skin is charred and internal temperature reaches 165°F (74°C). Transfer to a warm plate and rest for 5 minutes.

Fluff rice and beans with a fork. Divide rice and beans among bowls or plates, top with grilled chicken, and garnish with sliced green onion. Serve with lime wedges.