April 1 2025

Jamaican Jerk Chicken and Rice

Name: Jamaican Jerk Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 bone-in (skin-on chicken thighs (or substitute with chicken breasts or drumsticks)); 2 tablespoons olive oil; 2 tablespoons soy sauce (for depth of flavor); 2 green onions (chopped); 3 garlic cloves (minced); 1 teaspoon fresh ginger (grated); 1 Scotch bonnet pepper (finely chopped (substitute with habanero or jalapeño for less heat)); 1 tablespoon brown sugar; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1 teaspoon allspice (key for authentic jerk flavor); ½ teaspoon cinnamon; ½ teaspoon nutmeg; Juice of 1 lime; 1 tablespoon white vinegar; 1 cup jasmine rice (or basmati); 1 ¼ cups coconut milk (for creamy texture); ¾ cup chicken broth; 1 garlic clove (minced); 1 teaspoon salt; 1 sprig fresh thyme; 1 scallion (chopped)

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Let me tell you, if you haven’t tried Jamaican jerk chicken and rice yet, you are seriously missing out big.

This dish is pure magic—spicy, smoky, and full of bold flavors that will wake up your beloved family in the best way.

And the best part of this one? You don’t need a fancy grill or special equipment to make it at home.

I know cooking new dishes can feel a little intimidating, but trust me, I’ve got you.

This recipe is super doable, and I’ll walk you through every step like we’re cooking together in the kitchen.

You’ll marinate the chicken in a mix of warm spices, fresh herbs, and a little heat (don’t worry, you can control the spice).

Then, we’ll cook it up until it’s juicy and full of that deep, smoky jerk flavor.

And we can’t forget the rice! It’s soft, flavorful, and the perfect side to balance the spice.

Once you make this meal, I promise—it’s going to be on repeat at your house. Ready to cook up something amazing tonight? Let’s do this!

Why You’ll Love This Jamaican Jerk Chicken and Rice

This recipe is a game-changer. Juicy, spice-rubbed chicken with bold, smoky jerk seasoning, paired with fluffy, flavorful rice—it’s a perfect balance of heat and comfort.

The marinade does most of the work, so you get restaurant-quality flavor with minimal effort.

Cooking time? Just 45 minutes, plus marinating for deeper flavor. Whether you’re cooking for yourself or impressing guests, this dish delivers.

It’s easy, full of Caribbean vibes, and once you taste that spicy-sweet kick, you’ll get why jerk chicken is legendary.

Trust me, you need this in your life.

Ingredients

For the Jerk Chicken:

4 bone-in, skin-on chicken thighs (or substitute with chicken breasts or drumsticks)
2 tablespoons olive oil
2 tablespoons soy sauce (for depth of flavor)
2 green onions, chopped
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 Scotch bonnet pepper, finely chopped (substitute with habanero or jalapeño for less heat)
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon allspice (key for authentic jerk flavor)
½ teaspoon cinnamon
½ teaspoon nutmeg
Juice of 1 lime
1 tablespoon white vinegar

For the Rice:

1 cup jasmine rice (or basmati)
1 ¼ cups coconut milk (for creamy texture)
¾ cup chicken broth
1 garlic clove, minced
1 teaspoon salt
1 sprig fresh thyme
1 scallion, chopped

How to Cook Jamaican Jerk Chicken and Rice

Follow these steps, and you’ll have a meal that tastes like a Caribbean vacation. Let’s get cooking!

Step 1: Make the Marinade

In a blender or food processor, mix olive oil, soy sauce, green onions, garlic, ginger, Scotch bonnet, brown sugar, salt, pepper, thyme, paprika, allspice, cinnamon, nutmeg, lime juice, and vinegar.
Blend until smooth. It should smell amazing—like a tropical spice explosion!

Step 2: Marinate the Chicken

Place chicken in a bowl or zip-top bag.
Pour the marinade over it, making sure every piece is coated.
Cover and refrigerate for at least 1 hour (overnight is even better).

Step 3: Cook the Chicken

Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5-6 minutes per side, until beautifully charred and cooked through.
Let it rest for a few minutes—resist the urge to dig in just yet!

Step 4: Make the Rice

Rinse the rice under cold water (this helps it stay fluffy).
In a pot, bring coconut milk, chicken broth, garlic, salt, thyme, and scallions to a simmer.
Stir in the rice, cover, and reduce heat to low.
Cook for 15 minutes, then let it sit for 5 minutes before fluffing with a fork.

Step 5: Serve and Enjoy!

Plate up that spicy, juicy jerk chicken with a generous scoop of rice.
Dig in and prepare for flavor overload!

That’s it! Super easy, right?

Calories & Nutritional Info

This meal isn’t just packed with flavor—it’s got some solid nutrition too! Here’s what you’re getting per serving (1 chicken thigh + 1 cup of rice):

Calories: ~550
Protein: ~35g (great for keeping you full)
Carbs: ~55g (thanks to the rice)
Fat: ~20g (mostly from healthy coconut milk and olive oil)
Fiber: ~3g (from the spices and rice)

A Few Nutritional Notes:

High in Protein: Keeps you satisfied and helps with muscle recovery.
Rich in Spices: Jerk seasoning isn’t just delicious—it’s full of antioxidants.
Coconut Milk Benefits: Adds creaminess while providing healthy fats for energy.
Lower Carb Option: Swap the rice for cauliflower rice or a fresh salad.

Common Mistakes to Avoid

Even the best cooks slip up sometimes! Here’s how to avoid rookie mistakes and make this dish perfect.

1. Skipping the Marinade Time

I get it—you’re hungry. But trust me, the longer that chicken soaks up the seasoning, the better. At least 1 hour, overnight if possible. Don’t rush the magic!

2. Not Controlling the Spice

Scotch bonnets are fiery. If you’re not into too much heat, use half a pepper or swap for a milder chili. But don’t skip it completely—you need some kick!

3. Overcooking the Chicken

Dry jerk chicken? Nope, not today. Cook until the juices run clear (or internal temp hits 165°F). If it starts charring too fast, lower the heat.

4. Forgetting to Rinse the Rice

Ever had rice that clumps like glue? That’s because you skipped rinsing! Run it under cold water until it’s clear—it makes all the difference.

5. Not Letting the Chicken Rest

I know you want to cut into it right away, but let it rest for 5 minutes. This keeps it juicy instead of losing all the flavor onto your plate.

Variations & Customizations

Want to switch things up? Here are some fun ways to make this recipe fit your style!

1. Keto-Friendly Jerk Chicken

Swap the rice for cauliflower rice or grilled veggies.
Use coconut aminos instead of soy sauce to cut back on carbs.
Keep the jerk seasoning the same—all those spices are keto-approved!

2. Extra-Spicy Version

Double up on the Scotch bonnet peppers if you love the heat.
Add ½ teaspoon cayenne pepper to the marinade.
Drizzle with spicy jerk sauce before serving for an extra kick.

3. Vegetarian Jerk Swap

Use extra-firm tofu or portobello mushrooms instead of chicken.
Press the tofu to remove moisture, then marinate and grill like the chicken.
Serve with the coconut rice, or try it with grilled plantains for a fun twist!

However you make it, it’s gonna be delicious!

Serving & Presentation Tips

You’ve put in the effort—now let’s make this dish look as good as it tastes!

1. Plate the Rice First

Scoop a generous portion of fluffy coconut rice onto the plate.
Use a small bowl to shape it into a neat mound for a restaurant-style look.

2. Place the Jerk Chicken

Set the grilled chicken slightly off-center, resting partly on the rice.
If you made extra marinade, brush a little over the top for a glossy finish.

3. Garnish for That Final Touch

Sprinkle chopped green onions or fresh cilantro for color.
Add lime wedges on the side—squeezing fresh lime over the chicken makes the flavors pop!
Want to impress? Drizzle a little jerk sauce artistically on the plate.

4. Pair with the Right Side

For extra freshness, serve with a simple mango salsa or a crisp cucumber salad.
A chilled tropical drink (pineapple juice, anyone?) makes it even better!

Best Tips for Perfect Jerk Chicken and Rice

Want to make this dish next-level good? Keep these tips in mind!

1. Marinate Longer for Deeper Flavor: One hour is good, but overnight is amazing. The flavors soak in, making the chicken juicier and more flavorful.

2. Adjust the Spice to Your Taste: Love the heat? Keep the Scotch bonnet seeds in. Want it milder? Use half a pepper or swap for a jalapeño.

3. Get That Smoky Flavor: If grilling, use wood chips or a charcoal grill for a traditional smoky taste. No grill? A cast-iron skillet works great, too!

4. Don’t Skip Resting the Chicken: Let the chicken rest for 5 minutes after cooking. This keeps the juices inside instead of all over your plate!

5. Rinse the Rice for Perfect Texture: Washing the rice removes excess starch, so it cooks up light and fluffy instead of sticky.

Follow these, and your jerk chicken will be unforgettable! 🔥

Storage & Freezing Instructions

Got leftovers? Here’s how to keep them fresh and delicious!

Storing in the Fridge

Chicken: Store in an airtight container for up to 4 days.
Rice: Keep in a separate container for up to 3 days to prevent it from getting soggy.

Reheating Tip: Warm chicken in a skillet over medium heat or in the oven at 350°F (175°C) for 10-15 minutes. For rice, add a splash of water and reheat in the microwave or on the stove.

Freezing for Later

Chicken: Wrap tightly in plastic wrap, then place in a freezer bag. Freezes well for up to 3 months.
Rice: Store in a freezer-safe container for up to 2 months.

Thawing & Reheating: Let frozen chicken thaw in the fridge overnight, then reheat as above. For rice, heat directly from frozen with a splash of water.

Now you’ve got a delicious meal ready anytime!

Frequently Asked Questions (FAQs)

1. Can I bake the jerk chicken instead of grilling?

Yes! Bake at 400°F (200°C) for 35-40 minutes, flipping halfway. For extra char, broil for the last 2-3 minutes.

2. How spicy is jerk chicken?

It has a kick, but you can control the heat. Use half a Scotch bonnet or swap it for jalapeño if you want it milder.

3. Can I use boneless chicken?

Absolutely! Boneless thighs or breasts work, but reduce cooking time to 4-5 minutes per side so they don’t dry out.

4. What if I don’t have allspice?

Mix ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon cloves for a quick substitute.

5. Can I make this ahead of time?

Yes! Marinate the chicken up to 24 hours in advance, and cook when ready. The flavors get even better!

6. How do I prevent the rice from being mushy?

Rinse the rice first! This removes excess starch, keeping it fluffy. Also, don’t stir while it’s cooking.

7. What sides go best with jerk chicken?

Try mango salsa, grilled plantains, coleslaw, or roasted sweet potatoes for the perfect balance of flavors.

Got more questions? Ask away in the comments! 😊

Conclusion

And that’s it—you just mastered Jamaican Jerk Chicken and Rice! 🎉

With its bold spices, smoky heat, and creamy coconut rice, this dish is the real deal.

Whether you’re cooking for yourself or showing off to friends, one thing’s for sure: you’ll never settle for store-bought jerk sauce again!

Now, I want to hear from you! Did you add your own twist? Maybe extra spice or a fun side dish? Share your version—I’d love to know how it turned out!

Now you may want to try

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