Preheat Charcoal Grill to 450° F.
Cover Chicken Thighs in Walkerswood Jerk Seasoning.
Salt and Pepper Chicken modestly.
Heat Cast Iron Skillet on Grill W/ Olive Oil.
Place Chicken thighs in Skillet and cook for 5 and half minutes.
Flip and Cook for another 2 and half minutes.
Remove chicken from skillet and set aside.
Move skillet to stove top over Medium Heat.
Preheat Oven to 350° F.
Cook onions in the drippings for about 5 minutes or until they become translucent.
Add Garlic and cook until toasty brown and aromatic.
Pour in Rice and stir for about 3 minutes.
Add Beans and stir for 1 minute to combine.
Pour in Coconut Milk and Chicken broth, stir to mix.
Place Chicken Thighs on top of rice with Bay Leaves and Fresh Rosemary Sprigs.
Bake at 350° F for 25 minutes.
Remove Chicken and Plate.
Pour Vinegar into rice and stir to mix completely.
Plate Rice with chicken and ENJOY!