Caribbean Jerk Chicken and Rice (Printable)
Juicy jerk chicken on coconut rice and beans, finished with scallions and lime for bold Caribbean flavor.
# 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 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, thyme, ground cinnamon, ground nutmeg, black pepper, salt, ginger, and vegetable oil in a blender or food processor. Blend until the marinade is smooth.
02 - Place chicken thighs in a large bowl or zip-top bag and coat with marinade. Cover and refrigerate for minimum 2 hours, or overnight for enhanced flavor.
03 - Preheat oven to 400°F. Remove chicken from marinade, shaking off excess. Reserve remaining marinade for basting.
04 - Heat a grill pan or skillet over medium-high heat. Sear chicken thighs for 2 to 3 minutes on each side until golden brown.
05 - Transfer seared chicken to a baking dish. Brush with reserved marinade and bake for 25 to 30 minutes, until fully cooked and juices run clear.
06 - While chicken bakes, rinse rice under cold water until the water runs clear. In a saucepan, combine coconut milk, water, rice, kidney beans, green onions, garlic, salt, and ground allspice. Stir to mix thoroughly.
07 - Bring the rice mixture to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes, until rice is tender and liquid is absorbed.
08 - Fluff cooked rice with a fork. Serve jerk-marinated chicken over coconut rice and beans, garnishing with sliced green onions or lime wedges as desired.
# Expert Tips:
01 -
- The marinade is a punchy blend that tastes like a hidden beach party in every bite.
- It's impossible not to impress—every time I've served it, leftovers barely make it to the fridge.
02 -
- I once burned my marinade by searing the chicken too hot—gentle heat really is key for caramelization, not scorching.
- Letting the chicken rest after baking keeps it juicy; cutting too soon lets the magic drip away.
03 -
- Use a thermometer to check for doneness—juicy chicken beats overcooked any day.
- It's okay to swap in boneless chicken, just shave a little time off baking and keep an eye out for that golden color.