Caribbean Jerk Chicken And Rice (Print Version)
Spicy jerk chicken thighs marinated in aromatic Scotch bonnet and allspice, served over creamy coconut rice with kidney beans for a satisfying Caribbean-inspired meal.
# What You 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
→ Coconut Rice & Beans
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
# Directions:
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 fully incorporated.
02 - Place chicken thighs in a large bowl or resealable bag. Pour marinade over chicken, turning pieces to coat thoroughly. Cover and refrigerate minimum 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat oven to 400°F. Remove chicken from marinade, allowing excess to drip off. Reserve remaining liquid for basting.
04 - Heat grill pan or heavy skillet over medium-high heat. Sear chicken 2-3 minutes per side until golden brown crust forms.
05 - Transfer 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. Stir well to distribute ingredients evenly.
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. Remove from heat and let stand 5 minutes before fluffing.
08 - Fluff rice with fork. Spoon coconut rice onto plates, top with jerk chicken. Garnish with additional green onions or lime wedges if desired.
# Insider Tips:
01 -
- The combination of smoky seared chicken and creamy coconut rice hits every craving at once, sweet heat plus comforting carbs that just work together like they were meant to find each other on the plate.
- Once you make the jerk marinade from scratch, store bought seasoning blends will taste completely flat and disappointing, like listening to your favorite song through tin can speakers instead of proper headphones.
02 -
- Wear gloves when chopping scotch bonnets because the capsaicin oils will absolutely stay on your fingers for hours and I learned this the painful way when I accidentally touched my eye hours later.
- The rice needs that full 20 minutes undisturbed so resist the urge to peek, because lifting the lid releases precious steam and leads to gummy undercooked grains that will disappoint everyone at the table.
03 -
- Double the marinade recipe and freeze half in ice cube trays for future meals, giving you restaurant quality jerk chicken on busy weeknights with zero extra effort.
- Leftover coconut rice fries up beautifully in a hot skillet with a little oil, creating crispy edges while staying creamy inside for breakfast the next morning.