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Caribbean Jerk Chicken and Rice

Caribbean Jerk Chicken and Rice

The Crispy Chef
This spicy-sweet Caribbean Jerk Chicken and Rice will transport you straight to the islands with its bold flavors, crispy chicken, and creamy coconut rice. Perfect for gatherings, meal prep, or a tropical family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Cuisine Caribbean
Servings 6
Calories 530 kcal

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.

Notes

Adjust chili type and quantity based on spice tolerance.
Store leftovers in airtight containers up to 3 days.
Reheat chicken in oven at 350°F to maintain crispiness.
This dish is freezer-friendly (up to 3 months).
Substitute tamari or coconut aminos for a gluten-free option.
For a tropical twist, add pineapple or mango to the rice.

Nutrition

Calories: 530kcalCarbohydrates: 42gProtein: 32gFat: 26g
Keyword Jerk chicken
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