Caribbean Jerk Chicken And Rice (Printable)
Spicy jerk chicken thighs with coconut rice and beans for 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 - 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
# Directions:
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 minimum 2 hours, preferably overnight for optimal flavor penetration.
03 - Preheat 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 for 2-3 minutes per side until golden brown and caramelized.
05 - Transfer chicken to a baking dish. Brush with reserved marinade. Bake for 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 ground allspice. Stir well to combine.
07 - Bring mixture to boil over high heat. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is fully absorbed.
08 - Fluff rice with fork. Serve jerk chicken over coconut rice and beans. Garnish with additional green onions or lime wedges if desired.
# Expert Tips:
01 -
- The marinade works double duty, infusing the chicken with deep flavor while creating that gorgeous caramelized exterior
- Coconut rice balances the heat perfectly, making every bite feel like a complete meal
02 -
- That Scotch bonnet pepper is seriously hot, seeding it helps but the oils linger on your hands for hours
- Searing the chicken first creates a crust that keeps all those juices inside while it bakes
03 -
- Pat the chicken really dry before searing, wet meat will steam instead of getting that gorgeous crust
- Rinse your rice until the water runs clear, this prevents gummy coconut rice