When you think of bold flavors, Jamaica often comes to mind. The first time I tasted Jamaican jerk chicken, I was immediately struck by how the smoky, spicy, and tangy flavors blended together in a way that was unlike anything I’d ever had. It was a feast for the senses—the sizzling chicken, the rich marinade, and that beautiful combination of heat and sweetness that left a lasting impression.
There’s a magic in the way jerk chicken is prepared: a fiery marinade packed with aromatic spices, slow-cooked over a grill until the skin is perfectly crispy and the meat is tender and juicy. I remember making this dish for a family gathering, and as soon as the chicken hit the grill, the scent of the spices filled the air. The rice was the perfect companion—fluffy, with just the right hint of coconut and seasonings to balance the spice. It became a hit, with everyone asking for seconds, and it’s now a regular part of my recipe rotation whenever I want something that’s both comforting and exciting.
Jamaican Jerk Chicken with Rice isn’t just food; it’s a celebration of flavors that takes you straight to the Caribbean with every bite. It’s the perfect dish when you’re craving something bold and hearty with a touch of tropical flair.
Jamaican Jerk Chicken with Rice Recipe
Ingredients:
For the Jerk Chicken:
- 4 chicken thighs (bone-in, skin-on for extra flavor)
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon thyme
- 1 tablespoon fresh ginger, grated
- 1-2 Scotch bonnet peppers (or habaneros for a milder heat), seeded and chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1/4 cup green onions, chopped
- Salt and pepper to taste
For the Rice:
- 1 1/2 cups long-grain white rice
- 2 tablespoons coconut oil (or butter)
- 1 can (400 ml) coconut milk
- 1 1/2 cups water or chicken broth
- 1 teaspoon allspice
- 1/2 teaspoon salt
- Fresh cilantro (optional, for garnish)
Instructions:
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Make the Jerk Marinade:
- In a blender or food processor, combine the brown sugar, allspice, cinnamon, thyme, ginger, Scotch bonnet peppers, garlic, soy sauce, lime juice, green onions, salt, and pepper. Blend until smooth, adding a bit of water if necessary to help the mixture come together.
- Coat the chicken thighs thoroughly with the marinade. Cover and refrigerate for at least 1-2 hours, preferably overnight for maximum flavor.
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Cook the Rice:
- In a medium saucepan, heat the coconut oil over medium heat. Add the rice and stir for 1-2 minutes to coat the grains in the oil, enhancing the flavor.
- Add the coconut milk, water (or broth), allspice, and salt. Stir to combine and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
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Cook the Jerk Chicken:
- Preheat your grill or grill pan over medium-high heat. Brush the grill grates with a little oil to prevent sticking.
- Grill the chicken thighs for 6-7 minutes on each side until they are cooked through, with an internal temperature of 165°F (74°C), and the skin is crispy and charred in spots. Alternatively, you can bake the chicken in a preheated oven at 400°F (200°C) for 30-40 minutes until fully cooked and crispy on the outside.
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Serve:
- Serve the jerk chicken alongside the coconut rice. Garnish the rice with fresh cilantro, and feel free to add a wedge of lime for a bit of extra zest.
Enjoy the Flavor!
This Jamaican Jerk Chicken with Rice is a true celebration of bold flavors and comforting textures. The heat from the Scotch bonnet peppers is balanced by the sweetness of the brown sugar and the creamy coconut rice, creating a dish that’s as exciting as it is delicious. Whether you’re grilling on a sunny day or cooking up something special for a family dinner, this dish will transport your taste buds straight to the Caribbean.
