Caribbean Jerk Chicken And Rice (Printable version)

Spicy jerk chicken thighs with coconut rice and beans

# 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 at least 2 hours, preferably overnight for maximum flavor penetration.
03 - Preheat oven to 400°F. Remove chicken from marinade, shaking off excess liquid. Reserve remaining marinade for basting.
04 - Heat a 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 and bake for 25-30 minutes until cooked through and juices run clear when pierced.
06 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine coconut milk, water, rinsed rice, kidney beans, green onions, garlic, salt, and ground allspice. Stir well to combine.
07 - Bring rice mixture to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and all liquid is absorbed.
08 - Fluff rice with a fork. Serve jerk chicken over coconut rice and beans. Garnish with additional green onions or lime wedges if desired.

# Expert advice:

01 -
  • The spice blend creates layers of heat and sweetness that build slowly, making every bite exciting without overwhelming your palate
  • Coconut rice and beans soak up all those gorgeous chicken juices, turning simple sides into the star of the show
02 -
  • The marinade is also a basting sauce, so save whatever does not cling to the chicken and brush it on during baking for extra flavor
  • Scotch bonnets are seriously hot, so seeding them carefully and adjusting the quantity keeps the dish approachable for everyone
03 -
  • Let the chicken rest for 5 minutes after baking to keep all those juices exactly where they belong
  • If your rice is too crunchy, add a splash of water, cover tightly, and steam for a few more minutes

Go back