Guys, I am in LOVE with this Caribbean Jerk Chicken and Rice. I made it last weekend and haven’t been able to stop thinking about it. It’s a super spicy-sweet flavor combo and it is just nuts. The unique thing about this Caribbean Jerk Chicken and Rice is that marinade is cooked into the actual chicken so not only is the chicken soaked in all of the wonderful flavours of the marinade, it crisps up so perfectly when cooked! The rice soaks up all those good jerk flavors, too. Believe me, your kitchen is going to smell fantastic. Read on to learn how to make this game-changing dish!
Why You’ll Love This Caribbean Jerk Chicken and Rice
In search of more enticing chicken ideas? This Caribbean Jerk Chicken and Rice fixes that in no time.
I created this for my friend’s birthday dinner last summer. Everyone was asking for the recipe and all went back for an additional piece.” No kidding, the plate was clear in minutes!
The best part? You can do this as hot as you please. Go mild if you’re serving children or turn up the heat if you like spicy food. It works great for meal prep as well – it taste even better the next day.Serve this with your favorite rice or pasta.
Now lets talk about how to make this amazing dish!
Caribbean Jerk Chicken and Rice Ingredients
For the Jerk Marinade:
Scotch bonnet peppers or habaneros – these have that real heat, but you can swap in jalapeños for the milder spice addition here
Scallions – both the white and green will have the best flavor
Thyme fresh – dried is fine but it has a brighter flavor when fresh.
garlic cloves – you won’t want to skimp here, fresh not jarred!
Ginger root – this gives warmth and depth
Brown sugar – because I like it both hot and sweet
Soy sauce – adds umami depth
Lime juice – You have to have that acid to help tenderize the chicken
Allspice – cannot get jerk without it
Cinnamon – just a hint to add warmth
Nutmeg – for a hint of complexity
Black pepper – makes all other flavors pop
For the Chicken:
Thighs of chicken – bone-in, skin-on are best but you can use boneless as well
Salt – kosher salt preferred
For the Rice:
Rice –I’ve used jasmine rice or basmati rice both work great!
Full Fat Coconut milk – it gets the best flavor deficit… or is the deficit always true?
Chicken stock – it gives some flavorful depth to the rice
red beans – kidney beans are great
Green onions – for freshness
Thyme – to bring everything together
Caribbean Jerk Chicken and Rice Recipe
Step 1: Make the Jerk Marinade
Put all of the marinade ingredients in a food processor or blender.
Pulse until completely combined yet still a little chunky
It should be dark green and flecked with herbs.
Season to taste, add more chile (if you like).
Step 2: Marinate the Chicken
Put chicken in large ziplock bag or container.
Bring to a boil and pour over chicken, making sure each piece is coated
Rub marinade onto chicken well
Refrigerate for at least 4 hours but overnight is even better.
The more time it sits the more it soaks into the meat
Step 3: Cook the Chicken
Preheat oven to 375°F
Take chicken out of the marinade, saving the remainder
In a large oven-safe skillet, heat oil over medium-high heat.
Put the chicken skin-side down and cook until the skin is crispy and brown – around 5-7 minutes.
Turn chicken over and cook other side 3 min
Add the chicken stock to the skillet, then the chicken, nestling the chicken in the mixture.
The chicken is done when slightly charred on the outside yet not dry on the inside.
Step 4: Prepare the Rice
Any convenient way to rinse rice and have a clear water.
Combine coconut milk and chicken broth in medium pot
Stir in rice, green onions and thyme
Allow to boil and simmer over low heat.
Simmer 15-18 mins until rice is tender.
Take it off heat and rest it covered for 5 mins
Fluff with a fork and fold in the drained beans.
Step 5: Serve
Serve rice on plate with jerk chicken on top
Pour over more marinade if preferred
Top with green onions and lime wedges
Different Types of Caribbean Jerk Chicken and Rice
Jerk chicken (grilled) – This would be made on the grill instead of oven for a smokey taste.
Vegetarian Choice – Replace chicken with jackfruit or tofu
Seafood Twist – Shrimp or Fish can use same dressing
Pineapple Jerk – toss rice with diced pineapple for a sweet tropical vibe!
Mango Jerk – Add some diced mango for that fruity kick_UDUPI: An experimental recipe by a Udupi couple is now earning rave reviews for them in the US.
Spicy Coconut – Double the coconut milk and scotch bonnet for creamy warmth
Caribbean Jerk Chicken and Rice FAQs What Makes This Caribbean Jerk Chicken and Rice So Good?
How hot/spicy is Caribbean Jerk Chicken and Rice?
Caribbean Jerk Chicken and Rice (Video) This Classic Caribbean jerk chicken and rice is very spicy! But with your peppers of choice, you can easily control the heat level. Seeds may be removed from peppers for less hot version or used bell peppers for no heat.
Can I prepare Caribbean Jerk Chicken and Rice in Advance?
Absolutely! In fact, it tastes better the following day after flavors have had time to meld. Refrigerate chicken and rice in airtight containers up to 3 days. Reheating the Chicken If you have leftovers and want to maintain the crispy skin, reheat the chicken in your oven set to 350F for 10-15 mins. Microwave rice and enough water for 2 minutes.
What do you eat with Jamaican Jerk Chicken with Rice?
This dish works great with:
Fried plantains
Mango salsa
Cucumber salad
Caribbean coleslaw
Simple green salad
Fusion Lunch Party Tonight: Chicken Carbonara
Fresh lime wedges
Can you freeze Caribbean Jerk Chicken and Rice?
Yes! Freeze in individual containers for up to 3 months. Defrost in fridge overnight and then reheat in the oven at 350°F for 20-25 mins. Rice is very easy to microwave with little added water.
How about if I’m missing some of the spices in real jerk seasoning?
No worries! Key flavors are allspice, thyme, and scotch bonnet/habanero. Can replace with store-bought jerk seasoning, if desired. Or the have-never-made version, which will also still get you good results using just these few crucial ingredients.
Can I use chicken breast, not thighs, for this recipe?
Yes but chicken thighs are better cause they’re juicier and not so dry. If you use only breasts, you will need to reduce the cooking time, maybe 5-8 minutes less in the oven and just check the temp.
Is Caribbean Jerk Chicken and Rice recipe gluten free?
Almost! Swap soy sauce for tamari or coconut aminos instead and ensure your spice blends are filler-free. The rest of the ingredients are gluten-free.
How to Make This Caribbean Jerk Chicken and Rice Your Own
The Caribbean Jerk Chicken and Rice recipe always bring back memories of my trip to Jamaica a couple of years ago. I was not sure I could reproduce those flavors at home, but this recipe does a good job of getting close.
What I admire here is how this dish walks the line between full-on traditional jerk and practical home-cooking. You don’t even need fancy special equipment, just good ingredients and a little patience with the marinade.
And it’s highly personalizable, depending on your heat and protein preferences. For a full meal, you might also serve with Butter Chicken for a show stopping fusion dinner that will leave a lasting impression.
I would love to hear how your Caribbean Jerk Chicken and Rice comes out! Tag me on instagram if you try it out!
Caribbean Jerk Chicken and Rice
Equipment
- Food processor or blender
- Large ziplock bag or container
- Oven-safe skillet
- Medium pot with lid
Ingredients
For the Jerk Marinade:
- 2 –3 scotch bonnet peppers or habaneros or jalapeños for mild
- 6 scallions white and green parts
- 2 tbsp fresh thyme or 1 tbsp dried
- 4 garlic cloves fresh, minced
- 1 tbsp grated ginger root
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- Juice of 1 lime
- 1 tsp allspice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp black pepper
For the Chicken:
- 6 bone-in skin-on chicken thighs (or boneless if preferred)
- 1 tsp kosher salt
For the Rice:
- 2 cups jasmine or basmati rice
- 1½ cups full-fat coconut milk
- 1½ cups chicken stock
- 1 cup red kidney beans drained
- 3 green onions chopped
- 1 tsp fresh thyme
Instructions
- Make the Jerk Marinade:
- Blend all marinade ingredients in a food processor until combined but still slightly chunky.
- Adjust heat by adding more or fewer chilies.
- Marinate the Chicken:
- Place chicken in a large bag or container.
- Pour marinade over and coat thoroughly.
- Refrigerate for 4 hours or overnight for best flavor.
- Cook the Chicken:
- Preheat oven to 375°F (190°C).
- Heat oil in an oven-safe skillet over medium-high.
- Brown chicken skin-side down for 5–7 minutes. Flip and cook another 3 minutes.
- Add chicken stock and return chicken to the skillet.
- Roast in oven until cooked through and slightly charred, about 20–25 minutes.
- Prepare the Rice:
- Rinse rice until water runs clear.
- Combine coconut milk and chicken broth in a pot and bring to a boil.
- Stir in rice, green onions, and thyme. Cover and simmer for 15–18 minutes until rice is tender.
- Remove from heat and let sit covered for 5 minutes.
- Fluff with a fork and fold in the beans.
- Serve:
- Plate the rice and top with jerk chicken.
- Spoon extra marinade if desired.
- Garnish with chopped green onions and lime wedges.