Combine all the jerk ingredients in a mini food processor until it forms a marinade. You can season to taste with salt and pepper if required. Slash the chicken drumsticks in the fleshy area a few times, then place in a mixing bowl. Cover with the jerk marinade and stir to coat. Cover and leave to marinate for at least 2 hours, preferably overnight
Preheat the oven to 180°C/fan 160°C/gas mark 4. Place each piece on a griddle or barbeque until golden brown.
Then, place the chicken on a tray and roast in the oven for 35 minutes, until the chicken is cooked.
In a medium saucepan over medium-high heat combine the coconut milk & thyme.
Bring to a boil and stir in the rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed.
Remove pan from heat and then remove the thyme sprigs.
Gently stir in the beans. Cover and let stand 5 minutes before serving.