Jerk Chicken and Rice
If you’re craving something bold, comforting, and full of flavor, this Jerk Chicken and Rice is about to become your new go-to dinner. It’s got that perfect balance of spicy, savory, and just a little sweet, all baked together in one pan.
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I first made this on a busy weeknight when I needed something easy but still felt special. And let me tell you, the smell alone had everybody wandering into the kitchen asking when dinner was ready. Now it’s one of those recipes I keep on repeat, especially when I want something cozy with a little kick.
If you love recipes like this, you might also enjoy Baked Chicken and Orzo, Swedish Meatball Casserole, Oven Jerked Chicken or even a good Sausage and Tortellini Bake. They all bring those big flavors without a ton of fuss.
Why You’ll Love This Recipe
- Big Flavor, Minimal Effort: The marinade does all the heavy lifting, so you get bold taste without complicated steps.
- One-Pan Meal: Chicken and rice cook together, which means fewer dishes (my favorite part!).
- Budget-Friendly: Uses simple pantry spices and affordable chicken thighs or drumsticks.
- Customizable Heat: You can easily dial the spice level up or down depending on your crew.
Ingredients
Jerk Chicken and Rice
Equipment
- Large oven-safe skillet or cast iron pan
- Mixing bowl or blender
- Measuring spoons and cups
- tongs
- Foil or lid
Ingredients
- 4 to 6 bone-in skin-on chicken thighs or drumsticks
- 2 tablespoons olive oil
- 3 green onions chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1-2 teaspoons cayenne pepper adjust to taste
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup coconut milk
- ½ teaspoon salt for rice
- ½ teaspoon dried thyme for rice
Instructions
- In a bowl or blender, combine olive oil, green onions, garlic, ginger, cayenne, allspice, thyme, paprika, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, salt, and pepper. Mix into a thick marinade.
- Rub the marinade all over the chicken, making sure to coat it well and get under the skin if possible. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat your oven to 375°F. Heat a large oven-safe skillet over medium-high heat and place the chicken skin-side down. Sear for 4–5 minutes until the skin is browned, then flip and cook another 2–3 minutes. Remove chicken and set aside.
- In the same skillet, add the rice, chicken broth, coconut milk, salt, and thyme. Stir to combine and bring to a simmer.
- Nestle the chicken into the rice mixture, skin-side up. Cover with a lid or foil and transfer to the oven.
- Bake for 30–35 minutes until the rice is tender and the chicken is cooked through.
- Remove the cover for the last 5–10 minutes to crisp the chicken skin if desired. Let rest for a few minutes before serving.
Notes
- Marinate as long as possible for deeper flavor
- Always sear chicken skin-side down first
- Stir rice well before adding chicken
- Keep chicken skin above liquid for crispiness
- Let dish rest a few minutes before serving
Storage
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheating:
Reheat in the microwave or in a covered skillet with a splash of broth to keep the rice from drying out. Freezing:
Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Don’t skip marinating: Overnight is best if you’ve got the time—it really deepens the flavor.
- Sear the chicken first: That crispy skin adds so much texture and locks in flavor before baking.
- Use bone-in, skin-on chicken: It stays juicy and gives the rice extra flavor while baking.
- Keep an eye on liquid: If your rice looks dry before it’s done, add a splash of broth and cover again.
- Want it milder? Cut back on cayenne or swap in a little chili powder instead.
- Add-ins: Toss in bell peppers or peas to the rice for extra color and veggies.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but reduce the cooking time slightly since boneless chicken cooks faster.
The internal temperature should reach 165°F, and the juices should run clear.
You can, but baking gives the rice that perfect fluffy texture and lets the flavors really meld together.
Just cover it back up and return it to the oven for another 5–10 minutes with a splash of broth.
