Caribbean Jerk Chicken And Rice (Printable)

Spicy jerk chicken thighs marinated in aromatic spices, served over creamy coconut rice with kidney beans for an authentic Caribbean meal.

# 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 - 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 (15-ounce) can coconut milk
18 - 1 1/4 cups water
19 - 1 (15-ounce) can 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

# How to Make It:

01 - Combine soy sauce, lime juice, brown sugar, garlic, green onions, Scotch bonnet pepper, allspice, thyme, cinnamon, nutmeg, black pepper, salt, ginger, and vegetable oil in a blender. Process until completely smooth, approximately 1 minute.
02 - Place chicken thighs in a large resealable bag or shallow dish. Pour marinade over chicken, turning pieces to coat evenly. Refrigerate for minimum 2 hours, ideally overnight for maximum flavor penetration.
03 - Preheat oven to 400°F. Remove chicken from marinade, allowing excess to drip off. Reserve remaining marinade for basting.
04 - Heat grill pan or heavy skillet over medium-high heat. Sear chicken thighs skin-side down for 2-3 minutes until golden brown, then flip and sear opposite side for 2 minutes.
05 - Transfer seared chicken to baking dish. Brush generously with reserved marinade. Bake for 25-30 minutes until internal temperature reaches 165°F and juices run clear.
06 - While chicken bakes, rinse rice under cold water until water runs clear. In medium saucepan, combine coconut milk, water, rinsed rice, kidney beans, green onions, garlic, salt, and allspice. Mix well.
07 - Bring mixture to boil over high heat. Immediately reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is fully absorbed. Do not remove lid during cooking.
08 - Fluff rice with fork. Mound coconut rice and beans on plates. Top with jerk chicken. Garnish with additional green onions and lime wedges if desired.

# Expert Hacks:

01 -
  • The marinade creates layers of flavor that develop even deeper after a night in the refrigerator
  • Coconut rice balances the heat perfectly and soaks up all those gorgeous juices
  • One-pot rice means less cleanup while the chicken finishes in the oven
02 -
  • Marinade that has touched raw chicken must be discarded or boiled for 10 minutes before using as a basting sauce
  • Scotch bonnet peppers are extremely hot and their oils will burn your skin so gloves are genuinely necessary
  • The rice will continue steaming after you turn off the heat so resist lifting that lid too early
03 -
  • Pat the chicken completely dry before searing or you will not get proper color
  • Let the chicken rest for at least five minutes after baking so the juices redistribute

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