Description
This Caribbean Jerk Chicken and Rice is bursting with bold, smoky, and spicy flavors. The chicken is marinated in a zesty jerk seasoning blend, then grilled to perfection and served over fluffy, fragrant rice. It’s a vibrant, colorful dish that brings the tropical taste of the Caribbean right to your table.
Ingredients
Units
Scale
For the Jerk Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 scotch bonnet pepper, finely chopped (optional for extra heat)
- 1-inch piece fresh ginger, grated
For the Rice:
- 1 cup long-grain white rice (or jasmine rice)
- 1 1/2 cups coconut milk (unsweetened)
- 1 cup chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 small red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the Chicken:
In a large bowl, combine olive oil, soy sauce, lime juice, brown sugar, allspice, cinnamon, nutmeg, paprika, thyme, cayenne, black pepper, salt, garlic, onion, scotch bonnet pepper, and ginger. Add the chicken, coating it well with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor. - Cook the Chicken:
Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6–7 minutes per side or until the internal temperature reaches 165°F (75°C) and the outside has a nice char. Remove from heat and let it rest for a few minutes. - Prepare the Rice:
In a medium saucepan, combine the coconut milk and chicken broth. Bring to a boil over medium heat. Add the rice, black beans, red bell pepper, green onions, salt, and pepper. Stir well, reduce the heat to low, cover, and simmer for about 15–18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and stir in the lime juice. - Assemble and Serve:
Slice the jerk chicken and serve it over the coconut rice and beans. Garnish with fresh cilantro if desired.
Notes
- Adjust the spiciness by using less cayenne or omitting the scotch bonnet pepper.
- You can bake the chicken in the oven at 400°F (200°C) for 20–25 minutes if you prefer.
- Add mango salsa on the side for a sweet and tangy contrast.