Caribbean Jerk Chicken And Rice (Print)
Spicy jerk chicken thighs marinated in aromatic spices, seared and baked, then served over creamy coconut rice with kidney beans for a satisfying Caribbean-inspired meal.
# Ingredient List:
→ Chicken and 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 and Beans
16 - 1 1/2 cups long grain rice
17 - 1 (15-ounce) can coconut milk
18 - 1 1/4 cups water
19 - 1 (15-ounce) 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
# How-To Steps:
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 until smooth.
02 - Place chicken thighs in a large bowl or zip-top bag. Pour marinade over chicken, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, ideally overnight.
03 - Preheat oven to 400°F. Remove chicken from marinade, shaking off excess. 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.
05 - Transfer chicken to a baking dish, brush with reserved marinade, and bake for 25-30 minutes until cooked through and juices run clear.
06 - Rinse rice under cold water until clear. In a medium saucepan, combine coconut milk, water, rice, kidney beans, green onions, garlic, salt, and ground allspice. Stir to combine.
07 - Bring the rice mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
08 - Fluff rice with a fork. Serve jerk chicken over coconut rice and beans, garnished with additional green onions or lime wedges if desired.
# Expert Suggestions:
01 -
- The marinade creates layers of flavor that develop overnight, making each bite more complex than the last
- Coconut rice balances the heat perfectly, cooling your palate while complementing the spices
02 -
- Reserve some marinade before adding raw chicken to brush on during baking for extra flavor
- Let the rice rest for 5 minutes after cooking to ensure every grain is perfectly tender
03 -
- Marinate in a zip-top bag, turning occasionally, for even coverage
- Line your baking sheet with foil for easy cleanup