Jamaican Jerk Chicken and Rice
This Jamaican Jerk Chicken and Rice is a flavor-packed, spicy, and smoky dish that brings the taste of the Caribbean straight to your kitchen. The chicken is marinated in a bold blend of spices, lime, and Scotch bonnet peppers, then grilled or pan-seared to perfection. Served alongside fluffy coconut rice, it’s the perfect mix of heat and sweetness. Whether you’re cooking for a weeknight dinner or impressing guests, this dish is a guaranteed crowd-pleaser. Plus, it’s easy to customize for different spice levels or dietary needs!
Ingredients
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
Instructions
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? Let me know if you need tweaks! 😊
Notes
- For extra smoky flavor, use a charcoal grill or add a dash of smoked paprika.
- Mild version? Swap Scotch bonnet for jalapeño.
- Want a low-carb option? Serve with cauliflower rice instead.
- Leftovers? Store in an airtight container and reheat in a skillet or microwave.