For the jerk marinade, place the chicken thighs in a container with high sides. Place all the marinade ingredients in a food processor and grind them until you obtain a relatively smooth paste. Pour this marinade onto the chicken and cover with cling wrap. Let the chicken marinate in the fridge for 24 hours (12 hours minimum). Remove the excess marinade with your fingers and place the chicken on a baking sheet.In the meantime, put the red beans in a high container and cover them with water. Let the beans soak for 24 h, either in the refrigerator or at room temperature.Discard the water and transfer the beans to an adequately-sized pot. Cover with cold water, lightly salt and bring to a boil. Skim off the top and lower the heat to the minimum. Remove the pot from the heat after 30 minutes or once the beans are tender. Strain the beans, setting aside their broth.To 700 ml of bean broth (if there’s less than that left over, thin it with some water until you have 700 ml of liquid) add the rice, the clove, a generous pinch of salt, the thyme, the olive oil and your desired quantity of hot sauce. Bring to a boil, cover and let cook 10 minutes longer. Remove the thyme and clove from the rice. Add the beans; let them cook 5 minutes longer. Let the rice rest for 5 minutes.On a very hot BBQ, grill the chicken thighs for about 5 minutes per side. If necessary, finish cooking on the top rack of the BBQ, covered. Let the meat rest for 10 minutes, and then reheat it on the grill for 2 minutes.Serve the chicken with the sticky rice. Enjoy!Source: Martin Juneau

8 chicken thigh marinade: 80 mL olive oil or vegetable oil 100 mL orange juice 50 mL lime juice 1 Spanish onion 1/2 bunch green onion 1/2 bunch coriander 1/2 bunch Thyme 4 cloves garlic 2 hot pepper hot pepper (ideally Scotch Bonnet) 25 g strong mustard 40 g Badia spice mix 25 g Paprika 20 g Salt 5 g cayenne pepper Rice: 100 g dry red beans 400 mL basmati rice 1 clove 4 sprig thyme 25 mL olive oil or vegetable oil To taste Salt To taste hot sauce