Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken with fragrant coconut rice, bold Caribbean flavors in one pot.
# What You'll Need:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning (store-bought or homemade)
03 - 2 tablespoons olive oil
04 - 2 tablespoons lime juice
05 - 2 garlic cloves, minced
→ Vegetables
06 - 1 medium onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 spring onions, sliced
10 - 1 Scotch bonnet chili, seeded and finely chopped (optional for extra heat)
→ Rice & Liquids
11 - 1½ cups long-grain rice (basmati or jasmine), rinsed
12 - 2½ cups chicken stock
13 - ⅔ cup coconut milk
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1½ teaspoons ground allspice
16 - 1 teaspoon ground thyme (or 1 tablespoon fresh thyme leaves)
17 - ½ teaspoon ground cinnamon
18 - Salt and black pepper, to taste
→ Garnishes
19 - Fresh cilantro or parsley, chopped
20 - Lime wedges
# Directions:
01 - In a large mixing bowl, whisk together the jerk seasoning, olive oil, lime juice, and minced garlic until well combined.
02 - Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 15 minutes, or up to overnight for more pronounced flavor.
03 - Heat a large skillet or Dutch oven over medium-high heat. Sear the marinated chicken thighs for 2 to 3 minutes per side until a golden-brown crust forms. Remove and set aside — the chicken will finish cooking with the rice.
04 - In the same pan, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté over medium heat until the vegetables soften, about 4 minutes.
05 - Stir in the rinsed rice, ground allspice, thyme, cinnamon, and bay leaf. Toast for 1 minute, stirring constantly, to bloom the spices and coat the grains.
06 - Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
07 - Nestle the browned chicken thighs into the rice mixture. Cover tightly and cook over low heat for 25 to 30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
08 - Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaf. Fluff the rice with a fork, sprinkle with sliced spring onions and chopped herbs, and serve with lime wedges.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you get complex Caribbean depth without a pantry full of hard to find ingredients.
- Everything cooks in one pot, meaning cleanup is almost nonexistent and the rice absorbs every drop of flavor.
02 -
- Do not skip the resting step because those 5 covered minutes make the difference between fluffy grains and a wet mess.
- If you lift the lid during simmering you release steam that the rice needs, so keep it sealed and trust the process.
03 -
- Marinate the chicken overnight in the fridge and you will be rewarded with flavor that penetrates all the way to the bone side of each thigh.
- Full fat coconut milk gives the richest result, so do not reach for the light version unless you want the rice to taste thin and less luxurious.