Go Back Email Link
–+ servings
Close-up of a seasoned, browned chicken thigh served on a bed of cooked rice on a white plate.
Print Recipe
No ratings yet

Jerk Chicken and Rice

This easy jerk chicken and coconut rice recipe is packed with bold Caribbean flavors, tender chicken, and perfectly cooked rice—all in one pan!
Prep Time20 minutes
Cook Time37 minutes
Marinated Time12 hours
Total Time12 hours 57 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 655kcal
Author: Wendy

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.
    A glass bowl of raw chicken pieces and a blender containing sauce ingredients and chopped green onions on a white surface.
  • 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.
    A food processor with residue sits beside a bowl of raw meat covered in a red marinade on a white surface.
  • 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.
    Six seasoned and seared chicken thighs cooking in a black cast iron skillet on a white surface.
  • In the same skillet, add the rice, chicken broth, coconut milk, salt, and thyme. Stir to combine and bring to a simmer.
    Uncooked rice, cream, broth, pepper, and oil in a cast iron skillet, ready to be mixed and cooked.
  • Nestle the chicken into the rice mixture, skin-side up. Cover with a lid or foil and transfer to the oven.
    Six browned chicken thighs cooking in a creamy sauce inside a black cast iron skillet on a white background.
  • 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.
    A cast iron skillet filled with Jerk Chicken and Rice features six browned chicken thighs, garnished with chopped green onions. Kitchen utensils, lime, garlic, and chives surround the skillet.

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.

Nutrition

Serving: 1Serving | Calories: 655kcal | Carbohydrates: 49g | Protein: 30g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 1933mg | Potassium: 541mg | Fiber: 2g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 4mg