Caribbean Jerk Chicken and Rice (Printable Version)
Spicy jerk chicken thighs with aromatic coconut rice and beans for authentic Caribbean flavors.
# What You’ll Need:
→ Chicken & Marinade
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons vegetable oil
03 - 3 tablespoons soy sauce
04 - 2 tablespoons fresh lime juice
05 - 2 tablespoons brown sugar
06 - 4 garlic cloves, minced
07 - 4 green onions, roughly chopped
08 - 1 Scotch bonnet pepper, seeded and chopped
09 - 1 teaspoon ground allspice
10 - 1 teaspoon dried thyme
11 - 1 teaspoon ground cinnamon
12 - ½ teaspoon ground nutmeg
13 - ½ teaspoon ground black pepper
14 - 1 teaspoon salt
15 - 1 tablespoon fresh ginger, grated
→ Rice
16 - 1½ cups long grain rice
17 - 1 15-oz can coconut milk
18 - 1¼ cups water
19 - 1 15-oz can kidney beans, drained and rinsed
20 - 2 green onions, sliced
21 - 1 garlic clove, minced
22 - 1 teaspoon salt
23 - ½ teaspoon ground allspice
# Directions:
01 - Combine soy sauce, lime juice, brown sugar, minced garlic, chopped green onions, Scotch bonnet pepper, ground allspice, dried thyme, cinnamon, nutmeg, black pepper, salt, grated ginger, and vegetable oil in a blender. Process until completely smooth and thoroughly incorporated.
02 - Arrange chicken thighs in a large bowl or sealable plastic bag. Pour the prepared jerk marinade over the chicken, turning pieces to ensure complete coating. Seal and refrigerate for minimum 2 hours, preferably overnight for optimal flavor penetration.
03 - Preheat oven to 400°F. Remove chicken from marinade, allowing excess liquid to drip off. Transfer the remaining marinade to a small container for later use.
04 - Heat a grill pan or heavy skillet over medium-high heat. Sear marinated chicken pieces for 2-3 minutes per side until deeply golden brown and caramelized.
05 - Transfer seared chicken to a baking dish. Brush generously with reserved marinade. Bake for 25-30 minutes until internal temperature reaches 165°F and juices run clear when pierced.
06 - Rinse rice under cold running water until water runs clear. In a medium saucepan, combine coconut milk, water, rinsed rice, kidney beans, sliced green onions, minced garlic, salt, and ground allspice. Stir thoroughly to distribute ingredients evenly.
07 - Bring the rice mixture to a rolling boil over high heat. Reduce temperature to low, cover tightly with lid, and simmer for 18-20 minutes until rice is tender and liquid is completely absorbed. Remove from heat and let stand covered for 5 minutes.
08 - Fluff rice with a fork to separate grains. Divide coconut rice and beans among serving plates. Top with baked jerk chicken. Garnish with additional sliced green onions or fresh lime wedges if desired.
# Quick Tips:
01 -
- The coconut rice soaks up every drop of those incredible jerk spices creating the most flavorful base you have ever tasted
- One pan does most of the work leaving you with maximum flavor and minimum cleanup
02 -
- Marinating overnight transforms this dish from great to absolutely unforgettable
- Letting the rice rest covered for five minutes off the heat makes it perfectly fluffy
03 -
- Pat the chicken skin dry before searing for the crispiest results
- Rinse your rice until the water runs clear for perfectly separate grains