Caribbean Jerk Chicken And Rice (Printable)
Spicy jerk-marinated chicken over coconut rice and beans, brightened with lime and fragrant island spices.
# What You 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 packed 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 - 1/2 teaspoon ground nutmeg
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon salt
15 - 1 tablespoon fresh ginger, grated
→ Rice
16 - 1 1/2 cups long grain rice
17 - 1 can (15 ounces) coconut milk
18 - 1 1/4 cups water
19 - 1 can (15 ounces) kidney beans, drained and rinsed
20 - 2 green onions, sliced
21 - 1 garlic clove, minced
22 - 1 teaspoon salt
23 - 1/2 teaspoon ground allspice
# Steps:
01 - Combine soy sauce, lime juice, brown sugar, garlic, green onions, Scotch bonnet pepper, ground allspice, dried thyme, ground cinnamon, nutmeg, black pepper, salt, ginger, and vegetable oil in a blender or food processor. Blend until the mixture is smooth.
02 - Place chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, making sure all pieces are fully coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.
03 - Preheat oven to 400°F. Remove chicken from marinade, allowing excess marinade to drip off, and reserve any leftover marinade.
04 - Heat a grill pan or skillet over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until golden brown.
05 - Transfer the seared chicken to a baking dish. Brush with reserved marinade. Bake for 25 to 30 minutes, or until the chicken is cooked through and juices run clear.
06 - While the chicken bakes, rinse rice under cold water until the water runs clear. In a saucepan, combine coconut milk, water, rice, kidney beans, sliced green onions, minced garlic, salt, and ground allspice. Stir well.
07 - Bring the mixture to a boil over medium-high heat. Reduce to low, cover, and simmer for 18 to 20 minutes, until rice is tender and the liquid is absorbed.
08 - Fluff the rice with a fork. Serve jerk chicken hot over coconut rice and beans. Garnish with additional green onions or lime wedges if desired.
# Expert Advice:
01 -
- If you crave juicy chicken with a big flavor kick, this jerk marinade is your new secret weapon.
- The coconut rice tastes so rich and comforting, everyone at the table asks for seconds.
02 -
- Once, I learned the hard way that skipping gloves with Scotch bonnets will leave your hands tingling all night.
- Letting the chicken marinate overnight really does infuse all that sweet heat deep into the meat.
03 -
- Line your baking dish for easier cleanup—jerk marinade caramelizes fast.
- Adding a pinch more allspice to the rice makes the aroma truly irresistible.