Caribbean Jerk Chicken And Rice (Printable)
Spicy jerk chicken thighs served over fragrant coconut rice with kidney beans, featuring authentic Caribbean flavors and aromatics.
# 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
# How to Make It:
01 - Blend 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 or food processor until completely smooth.
02 - Place chicken thighs in a large bowl or zip-top bag. Pour marinade over chicken, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor penetration.
03 - Preheat oven to 400°F. Remove chicken from marinade, shaking off excess liquid. Reserve remaining marinade for basting.
04 - Heat a grill pan or skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown and slightly caramelized.
05 - Transfer chicken to a baking dish. Brush with reserved marinade and bake for 25-30 minutes until cooked through and juices run clear when pierced.
06 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine coconut milk, water, rice, kidney beans, green onions, garlic, salt, and ground allspice. Stir well to combine.
07 - Bring the rice mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is fully absorbed.
08 - Fluff rice with a fork. Serve jerk chicken over coconut rice and beans. Garnish with additional green onions or lime wedges if desired.
# Expert Tips:
01 -
- The marinade transforms ordinary chicken into something that tastes like it came from a roadside stand in Jamaica
- Coconut rice and beans soak up all those spicy juices creating the perfect bite every time
02 -
- Scotch bonnet peppers are seriously hot, always wear gloves when handling them and wash everything thoroughly
- The longer you marinate the chicken, the deeper the flavor penetrates, overnight is absolute perfection
03 -
- Make double the marinade and stash half in the freezer for next time, it freezes perfectly
- Leftover rice makes an incredible breakfast fry-up with a fried egg on top