Short Description
This Caribbean Jerk Chicken and Rice is a bold, flavorful, and spicy dish featuring juicy, marinated jerk chicken served over fragrant, seasoned rice. Packed with warm spices, a hint of sweetness, and a smoky kick, this dish brings the vibrant flavors of the Caribbean straight to your kitchen!
Why You’ll Love This Recipe
- Authentic Caribbean jerk flavors with a perfect balance of heat and sweetness
- One-pan meal for easy cooking and minimal cleanup
- Perfectly juicy, spiced chicken with tender, flavorful rice
- Great for meal prep or family dinners
- Customizable with different proteins or spice levels
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Jerk Chicken Marinade:
- Bone-in, skin-on chicken thighs (or drumsticks)
- Soy sauce
- Lime juice
- Olive oil
- Brown sugar
- Garlic, minced
- Green onions, chopped
- Scotch bonnet pepper (or habanero), finely chopped
- Thyme (fresh or dried)
- Allspice
- Smoked paprika
- Ground cinnamon
- Ground nutmeg
- Salt and black pepper
For the Rice:
- Long-grain rice (jasmine or basmati)
- Coconut milk
- Chicken broth
- Onion, diced
- Garlic, minced
- Bell pepper, chopped
- Thyme
- Bay leaf
- Black beans (optional, for a classic touch)
For Garnish (Optional):
- Fresh cilantro or parsley
- Lime wedges
- Extra sliced green onions
Directions
Step 1: Marinate the Chicken
- In a bowl, whisk together soy sauce, lime juice, olive oil, brown sugar, garlic, green onions, Scotch bonnet pepper, and spices.
- Add chicken thighs and coat well. Cover and refrigerate for at least 1 hour (overnight for best flavor).
Step 2: Cook the Chicken
- Heat a large skillet or Dutch oven over medium-high heat.
- Sear the chicken, skin-side down, for 4–5 minutes, until golden brown. Flip and cook for another 4–5 minutes.
- Remove chicken and set aside.
Step 3: Cook the Rice
- In the same pan, sauté onions, garlic, and bell peppers until softened.
- Stir in rice, coconut milk, chicken broth, thyme, bay leaf, and black beans (if using).
- Nestle the chicken on top of the rice. Cover and simmer on low heat for 20–25 minutes, until rice is tender and chicken is fully cooked.
Step 4: Serve and Enjoy
- Remove bay leaf and fluff rice with a fork.
- Garnish with fresh cilantro, lime wedges, and green onions.
- Serve hot and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Marinate Time: 1 hour (or overnight)
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
Variations
- Extra Spicy: Add an extra Scotch bonnet or more cayenne pepper.
- Grilled Jerk Chicken: Grill the marinated chicken for a smoky flavor.
- Vegetarian Version: Replace chicken with jerk-seasoned tofu and use vegetable broth.
- Brown Stew Style: Simmer chicken in a little extra broth for a saucier dish.
- Caribbean Fried Rice: Use leftover rice and stir-fry it with jerk seasoning.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months. Thaw before reheating.
- Reheating: Warm in a pan with a splash of broth, or microwave in 30-second intervals.
FAQs
What is jerk seasoning?
Jerk seasoning is a Caribbean spice blend made with allspice, thyme, cinnamon, and Scotch bonnet peppers, giving it a spicy, smoky, and slightly sweet flavor.
Can I use boneless chicken?
Yes! Boneless chicken thighs or breasts cook faster but won’t be as juicy.
How spicy is this dish?
It’s medium to spicy, but you can adjust the heat by reducing the Scotch bonnet pepper.
Can I cook the chicken in the oven?
Yes! Bake at 400°F (200°C) for 35–40 minutes, or until fully cooked.
What type of rice works best?
Jasmine or basmati rice works well because they stay fluffy and fragrant.
Can I make this without coconut milk?
Yes! Use all chicken broth instead, but coconut milk adds a classic Caribbean flavor.
What can I serve with this dish?
Try it with fried plantains, steamed cabbage, or mango salsa.
Can I use store-bought jerk seasoning?
Yes! Use 2–3 tablespoons of premade jerk seasoning if short on time.
How do I keep the rice from getting mushy?
Use the right amount of liquid and avoid over-stirring while cooking.
Can I make this dish ahead of time?
Yes! Marinate the chicken overnight and cook fresh when ready.
Conclusion
This Caribbean Jerk Chicken and Rice is a spicy, smoky, and flavorful dish that brings a taste of the islands straight to your home. Whether grilled or cooked in one pot, this easy-to-make meal is guaranteed to impress. Try it today and enjoy a tropical feast!
Print
Caribbean Jerk Chicken and Rice
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Grilling, Stovetop, Baking
- Cuisine: Caribbean, Jamaican
Description
This Caribbean Jerk Chicken and Rice is a bold, flavorful dish featuring juicy, marinated jerk chicken served over fragrant coconut rice. The perfect balance of heat, spice, and sweetness, this meal brings the taste of the islands right to your kitchen!
Ingredients
For the Jerk Chicken Marinade:
- 4 bone-in, skin-on chicken thighs (or boneless breasts/thighs)
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground thyme (or 2 teaspoons fresh thyme leaves)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Rice:
- 1 tablespoon butter or coconut oil
- 1 small onion (diced)
- 1 clove garlic (minced)
- 1 cup jasmine rice (or long-grain white rice, rinsed)
- 1 1/2 cups coconut milk (full-fat for best flavor)
- 1/2 cup chicken broth (or water)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1/2 teaspoon allspice
- 1/2 cup kidney beans or black beans (optional, for extra Caribbean flair)
For Garnish:
- 1 lime (cut into wedges)
- Fresh cilantro or green onions (chopped)
Instructions
1. Marinate the Jerk Chicken
- In a bowl, mix olive oil, soy sauce, lime juice, brown sugar, allspice, paprika, cinnamon, thyme, garlic powder, onion powder, cayenne, salt, and black pepper.
- Coat the chicken thighs in the marinade, cover, and refrigerate for at least 1 hour (overnight for best flavor).
2. Cook the Jerk Chicken
Grill Method:
3. Heat a grill or grill pan over medium-high heat and lightly oil the grates.
4. Grill the chicken for 5-7 minutes per side, or until the internal temp reaches 165°F (75°C).
Stovetop & Oven Method:
5. Preheat oven to 400°F (200°C).
6. Heat 1 tablespoon oil in a pan over medium-high heat. Sear chicken for 3 minutes per side, then transfer to the oven and bake for 15-20 minutes until cooked through.
3. Make the Coconut Rice
- In a pot or saucepan, melt butter or coconut oil over medium heat.
- Sauté onion and garlic for 2 minutes, until fragrant.
- Stir in rice, coconut milk, chicken broth, salt, black pepper, thyme, and allspice.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Stir in beans (if using), then cover and let sit for 5 minutes before fluffing with a fork.
4. Serve & Enjoy!
- Plate the coconut rice and top with grilled jerk chicken.
- Garnish with lime wedges and fresh cilantro or green onions.
Notes
- Want it spicier? Add 1 chopped Scotch Bonnet or Habanero pepper to the marinade!
- Prefer a smoky flavor? Use charcoal grilling for the best authentic taste.
- Make it a full meal: Serve with fried plantains, coleslaw, or grilled pineapple.