Caribbean Jerk Chicken And Rice (Printable)
Spicy jerk chicken thighs with aromatic coconut rice and beans, delivering authentic Caribbean flavors.
# 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 oz) can coconut milk
18 - 1 1/4 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 - 1/2 teaspoon ground allspice
# How to Prepare:
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 and incorporated.
02 - Place chicken thighs in a large bowl or sealable plastic bag. Pour marinade over chicken, turning pieces to coat completely. Seal and refrigerate for minimum 2 hours, preferably overnight for maximum flavor penetration.
03 - Set oven to 400°F. Remove chicken from marinade, shaking off excess liquid. Reserve remaining marinade for basting.
04 - Heat grill pan or skillet over medium-high heat. Sear chicken thighs 2-3 minutes per side until golden brown crust forms.
05 - Transfer seared chicken to baking dish. Brush with reserved marinade. Bake 25-30 minutes until internal temperature reaches 165°F and juices run clear.
06 - 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 thoroughly.
07 - Bring mixture to boil over high heat. Reduce to low, cover tightly, and simmer 18-20 minutes until rice is tender and liquid is fully absorbed.
08 - Remove rice from heat. Let stand covered 5 minutes, then fluff with fork. Serve jerk chicken over coconut kidney bean rice. Garnish with additional green onions or lime wedges.
# Expert Advice:
01 -
- The marinade creates this incredible crust that seals in all the juices while giving you that authentic Caribbean street food flavor
- One pot of coconut rice absorbs all those delicious pan juices making every bite feel like a complete meal
02 -
- Reserve some marinade before adding raw chicken—you will want to brush that flavorful paste on while baking
- The Scotch bonnet heat level varies wildly, so taste a tiny bit before deciding how much to use
03 -
- Wear gloves when chopping hot peppers and wash your cutting board thoroughly afterward
- Line your baking dish with foil for easier cleanup—the caramelized sugars can be stubborn