Spicy Jerk Chicken Rice (Printable)
Jerk-spiced chicken simmered with aromatic coconut rice, bell peppers, and warm Caribbean spices in one pot.
# What You’ll Need:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh lime juice
05 - 2 garlic cloves, minced
→ Vegetables
06 - 1 medium yellow onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 scallions, sliced
10 - 1 Scotch bonnet pepper, seeded and finely minced (optional)
→ Rice & Liquids
11 - 1½ cups long-grain white rice (basmati or jasmine), rinsed
12 - 2½ cups chicken broth
13 - ⅔ cup full-fat coconut milk
14 - 1 bay leaf
→ Spices & Seasonings
15 - 1½ teaspoons ground allspice
16 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
17 - ½ teaspoon ground cinnamon
18 - Kosher salt and freshly ground black pepper, to taste
→ Garnishes
19 - Fresh cilantro or flat-leaf parsley, chopped
20 - Lime wedges
# How To Make It:
01 - In a large mixing bowl, whisk together the jerk seasoning, olive oil, lime juice, and minced garlic. Add the chicken thighs and toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or cover and refrigerate overnight for more intense flavor.
02 - Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade and sear for 2 to 3 minutes per side until a deep golden crust forms. Transfer to a plate and set aside; the chicken will finish cooking in the rice.
03 - In the same skillet, add the chopped onion, diced bell peppers, and minced Scotch bonnet pepper. Cook, stirring occasionally, until the vegetables have softened, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, dried thyme, cinnamon, and bay leaf. Toast for 1 minute, stirring constantly, until the grains are lightly coated and fragrant.
05 - Pour in the chicken broth and coconut milk, stirring to combine. Season with salt and black pepper. Bring the mixture to a gentle boil.
06 - Nestle the seared chicken thighs into the rice mixture. Reduce the heat to low, cover tightly, and cook for 25 to 30 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
07 - Remove the pan from heat and let it rest, covered, for 5 minutes to allow the rice to steam. Discard the bay leaf.
08 - Fluff the rice with a fork, scatter the sliced scallions and chopped fresh herbs over the top, and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The coconut milk makes the rice so creamy and fragrant you will want to eat it straight from the pot.
- It looks like you spent all day cooking but the whole thing comes together in about an hour.
- That jerk seasoning marinade works magic on chicken thighs and keeps them incredibly juicy.
02 -
- Do not skip the resting step because the rice continues to absorb liquid and the flavors settle into something far more cohesive.
- If you lift the lid repeatedly during cooking you let all the steam escape and the rice will not cook evenly.
- Scotch bonnet peppers carry serious heat in their seeds and membranes so wear gloves if you have sensitive hands.
03 -
- Pat the chicken thighs dry before marinating so the spices adhere properly and you get a better sear.
- Full fat coconut milk creates the creamiest result, and the thicker layer at the top of the can is liquid gold for this recipe.