Add some Caribbean flair to your plate with this Jerk Chicken And Rice—a dinner everyone will love!
I’ve tried a few variations of jerk chicken in my kitchen, but this particular recipe stands out for its completeness. What I mean is that it doesn’t just focus on the chicken—it’s a full meal. The combination of chicken and kidney beans provides plenty of protein and substance, while the rice adds a complementary carb that pairs perfectly with the dish.
Jerk chicken is a signature Caribbean dish, particularly in Jamaica. Traditionally, jerk meats—whether chicken, beef, goat, or pork—are marinated in bold, flavorful spices and slow-cooked over pimento wood. Of course, not everyone has access to pimento wood or an outdoor fire pit, but don’t worry! There are excellent alternatives that still capture the essence of this incredible Jamaican dish without sacrificing its signature punchy flavors.
What makes this particular recipe stand out to me is the addition of coconut milk, which adds creaminess to the rice. Trust me, this is the proverbial cherry on the sundae, making this combination an instant dinner hit!
Make Your Own Seasoning Mix
The jerk seasoning is what makes this chicken dish so special. Yes, there are plenty of ready-made options on the supermarket shelves, but some of them are loaded with salt or ingredients I can’t even pronounce. Which is why I always prefer to make my own. In case you do too, try this mixture: One tablespoon each of onion powder, garlic powder, brown sugar (or white sugar); two teaspoons each of cayenne pepper, smoked or regular paprika, and salt; one teaspoon each of allspice, black pepper, thyme, and parsley; and half a teaspoon each of red pepper flakes, cumin, nutmeg, and cinnamon. Mix that all together and take what you need for this recipe, then store the rest in your spice cabinet for whenever you want to make it again, which, I suspect, will be often!
FAQs & Tips
How To Make Ahead And Store
You may want to consider using the seasoning as a dry rub and leaving it on overnight, giving the chicken time to really absorb the flavors while it sits in the fridge. Once cooked, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze the chicken and rice in a freezer-safe container for about 3 months. Thaw overnight in the fridge. Reheat the dish in a moderate oven (350°F) for 10-12 minutes, stirring halfway through.
Spicy Kicks
Jerk chicken is traditionally spicy, relying on the kick of Scotch bonnet peppers to deliver that powerful punch. I admit, I’m a bit of a coward when it comes to spicy food, but my spouse absolutely loves the high heat flavors! While this recipe doesn’t call for Scotch bonnets, you may want to consider adding a little extra kick if you’re a fan of spicy foods. Do bear in mind that Scotch bonnets can be hard to find in some grocery stores. In that case, habanero peppers will work well, too. If you’d rather stick to powdered spices, consider extra chili powder or red pepper flakes.
I’m Not A Fan Of Kidney Beans. What Else Can I Add?
Try some black beans or pinto beans. Chickpeas will also work well.
Serving Suggestions
While this is a complete meal, you can always add some side dishes. Make some Jamaican Coleslaw to serve next to your jerk chicken dish to stick with that Caribbean theme, or change things up with a side of Corn Salsa. If you’re looking for a tropical drink to end on a refreshing note, make a Mango Margarita!
Jerk Chicken And Rice
Ingredients
- 6 chicken thighs, bone-in, skin-on
- 1 tablespoon jerk seasoning
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup long-grain white rice
- 1 can red kidney beans 15.5 ounces, drained and rinsed
- 1 can coconut milk 13.5 ounces
- 2 cups chicken broth
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 375°F.
- Season chicken thighs with jerk seasoning, salt, and pepper.
- In a large ovenproof skillet or Dutch oven, heat vegetable oil over medium-high heat. Add chicken, skin-side down, and sear until golden, about 5 minutes per side. Remove chicken and set aside.
- In the same skillet, add onion and garlic, cooking until onion is translucent, about 3 minutes.
- Stir in rice, kidney beans, coconut milk, chicken broth, and thyme. Bring to a simmer.
- Place chicken thighs skin-side up on top of the rice mixture. Transfer skillet to the oven.
- Bake uncovered for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Let stand for 5 minutes before serving. Adjust seasoning with salt and pepper if necessary.
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