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Caribbean Jerk Chicken and Rice

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  • Author: clara
  • 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

Units Scale

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

  1. 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.
  2. 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

  1. In a pot or saucepan, melt butter or coconut oil over medium heat.
  2. Sauté onion and garlic for 2 minutes, until fragrant.
  3. Stir in rice, coconut milk, chicken broth, salt, black pepper, thyme, and allspice.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Stir in beans (if using), then cover and let sit for 5 minutes before fluffing with a fork.

4. Serve & Enjoy!

  1. Plate the coconut rice and top with grilled jerk chicken.
  2. 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.

Find it online: https://recipe.ukfinda.com/caribbean-jerk-chicken-and-rice/