If you’re craving bold, smoky flavors and a meal that feels like a vacation on a plate, this Caribbean Jerk Chicken with Rice recipe is for you. I’ve perfected this dish over the years, balancing spicy jerk seasoning with tender chicken and fluffy coconut-infused rice. Even if you’re new to Caribbean cooking, don’t worry—I’ll guide you through every step to make this recipe foolproof and delicious!
Why You Will Love This Recipe
Caribbean Jerk Chicken with Rice is a celebration of flavor. The chicken packs heat from Scotch bonnet peppers (or habaneros), warmth from spices like allspice and cinnamon, and a hint of sweetness from brown sugar. Paired with aromatic coconut rice, it’s a complete meal that’s both comforting and exciting. Plus, it’s versatile—grill the chicken for a smoky char or bake it if you’re short on time. Trust me, your taste buds will thank you!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1-2 Scotch bonnet peppers (or habaneros), seeds removed
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp fresh thyme leaves
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup chicken broth
- 1 lime (for serving)
- Fresh cilantro (optional, for garnish)
Ingredient Prep Guide
Chicken thighs: Trim excess fat, pat dry with paper towels—this helps the marinade stick better. If using breasts, slice them thinner for faster cooking.
Scotch bonnet peppers: Wear gloves while handling! Remove seeds and white ribs to reduce heat. For milder spice, use half a pepper.
Garlic and onion: Chop them finely or pulse in a food processor if making the marinade quickly.
Rice: Rinse under cold water until it runs clear to prevent clumping. Soak for 10 minutes if time allows for extra-fluffy grains.
Equipment & Tools
- Blender or food processor (for marinade)
- Large mixing bowl
- Grill pan or baking sheet
- Medium saucepan with lid
- Tongs or spatula
- Measuring spoons and cups
Step-by-Step Instructions
Step 1: Make the Jerk Marinade
In a blender, combine garlic, onion, Scotch bonnet, soy sauce, olive oil, brown sugar, thyme, allspice, paprika, and cinnamon. Blend until smooth. Taste carefully (use a spoon, not your finger!) and add salt if needed.
Step 2: Marinate the Chicken
Place chicken thighs in a bowl and pour the marinade over them. Massage the sauce into the meat, making sure every piece is coated. Cover and refrigerate for at least 1 hour (overnight is even better!).
Step 3: Cook the Rice
In a saucepan, combine rinsed rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork.
Step 4: Cook the Chicken
Heat a grill pan over medium-high. Shake excess marinade off the chicken and cook for 6–7 minutes per side, until charred and cooked through. If baking, arrange chicken on a lined baking sheet at 400°F for 20–25 minutes.
Step 5: Serve
Slice the chicken, layer it over the coconut rice, and squeeze fresh lime juice on top. Garnish with cilantro if using.
Key Details
Total Time: 50 mins (Prep: 20 mins | Cook: 30 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Blender, grill pan, saucepan
Serving Suggestions
Pairings: Serve with grilled pineapple slices, black beans, or a simple cucumber salad to balance the heat. A cold glass of pineapple juice or a light beer works great!
Presentation: Use a shallow bowl for the rice, top with sliced chicken, and add lime wedges on the side. Sprinkle toasted coconut flakes for crunch.
Occasions: Perfect for summer cookouts, weeknight dinners with a twist, or meal prep (the flavors deepen overnight!).
Pro Tips
Don’t Skip the Marinade Time: Marinating for at least an hour ensures the chicken absorbs all the flavors. If you’re in a rush, poke the meat with a fork to help the marinade penetrate faster.
Control the Heat: To tame the spice, add 1 tbsp of orange juice to the marinade. For extra kick, leave the pepper seeds in or add a pinch of cayenne.
Storage and Reheating Instructions
Store leftovers in airtight containers for up to 3 days. Reheat chicken in a skillet over medium heat to keep it crispy, or microwave it with a damp paper towel to retain moisture. The rice reheats best with a splash of water or broth to revive its fluffiness.
Troubleshooting
Chicken is Too Spicy: Serve with extra coconut rice or a dollop of plain yogurt to cool things down. Next time, reduce the peppers or add a touch of honey to the marinade.
Rice is Mushy: You might have used too much liquid. Try reducing the coconut milk by 1/4 cup next time or rinsing the rice more thoroughly before cooking.
Marinade Isn’t Sticking: Pat the chicken completely dry before marinating. For extra adhesion, rub a little oil on the meat first.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but breasts can dry out faster. Marinate them longer (4+ hours) and cook just until internal temperature reaches 165°F.
What if I can’t find Scotch bonnet peppers?
Habaneros work well, or use 1 tsp cayenne pepper for heat without the fruity flavor. Adjust to your spice tolerance!
Can I make this gluten-free?
Absolutely! Substitute soy sauce with tamari or coconut aminos.
Caribbean Jerk Chicken with Rice
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 4 cloves garlic minced
- 1 small onion chopped
- 1-2 Scotch bonnet peppers or habaneros, seeds removed
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp fresh thyme leaves
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup chicken broth
- 1 lime for serving
- Fresh cilantro optional, for garnish
Instructions
- In a blender, combine garlic, onion, Scotch bonnet, soy sauce, olive oil, brown sugar, thyme, allspice, paprika, and cinnamon. Blend until smooth. Taste carefully (use a spoon, not your finger!) and add salt if needed.
- Place chicken thighs in a bowl and pour the marinade over them. Massage the sauce into the meat, making sure every piece is coated. Cover and refrigerate for at least 1 hour (overnight is even better!).
- In a saucepan, combine rinsed rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork.
- Heat a grill pan over medium-high. Shake excess marinade off the chicken and cook for 6–7 minutes per side, until charred and cooked through. If baking, arrange chicken on a lined baking sheet at 400°F for 20–25 minutes.
- Slice the chicken, layer it over the coconut rice, and squeeze fresh lime juice on top. Garnish with cilantro if using.
