In a large bowl, mix together all of the marinade ingredients apart from the chicken
Put the chicken in a dish, pour over enough marinade to cover it in and reserve the rest. Cover both and chill in the fridge overnight
To make the rice & peas, first rinse the rice well
Put into a large pan with everything apart from the kidney beans and bring back to the boil
Turn down to a simmer, put the lid on the pan and let the rice cook for 25 minutes or until just a little water remains in the pan
Meanwhile, preheat the grill/broiler on medium and cook the chicken, discarding the marinade for 4 minutes on each side then remove and cool. The chicken won't be cooked fully at this point
Remove the chicken and let it rest for 2 minutes. Cut each piece in half lengthwise
Turn the grill to low, brush the chicken all over with the reserved marinade and continue to cook for a further 10 minutes or until the chicken is done, basting frequently with the marinade
To finish the rice, remove the chilli, add the undrained kidney beans and simmer for a further 5 minutes
Take off the heat and let sit until the liquid is all absorbed
Serve the chicken over the rice & peas
