Caribbean Jerk Chicken and Rice Recipe

The Caribbean Jerk Chicken and Rice Recipe is a tropical dream. It blends bold spices, juicy chicken, and fluffy rice.

With smoky heat and sweet undertones, each bite bursts with flavor. This dish reflects the heart of island cuisine.

Its spicy rub and marinade create deep, authentic taste. Pair it with simple rice, and you’ve got a filling, flavorful meal.

This recipe brings restaurant-quality taste to your home. It’s easy, affordable, and full of vibrant Caribbean flair.

Every step is carefully explained for cooks at all levels. You’ll enjoy the bold aromas as the chicken sears.

This meal is perfect for dinner, gatherings, or weekend feasts. Master the Caribbean Jerk Chicken and Rice Recipe with this easy guide.

When I First Introduced To

I first tried Caribbean Jerk Chicken and Rice Recipe at a beach cookout. The smoky smell and colorful plate caught my eye.

After one bite, I knew I had to recreate it. It was love at first spice! That trip inspired me to learn jerk cooking. Now, it’s a family favorite and a requested dish at every party.

Equipment List

• Large mixing bowl
• Measuring spoons
• Sharp kitchen knife
• Cutting board
• Large skillet or grill pan
• Rice cooker or pot
• Tongs
• Aluminum foil
• Meat thermometer
• Wooden spoon

Ingredients List

For the Chicken:

• 4 boneless chicken thighs
• 2 tablespoons jerk seasoning
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon allspice
• ½ teaspoon smoked paprika
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar

For the Rice:

• 1 cup jasmine rice
• 1 ½ cups chicken broth
• 1 tablespoon coconut oil
• 1 teaspoon salt
• ½ teaspoon thyme
• ½ teaspoon black pepper
• ¼ cup chopped scallions

Step-by-Step Preparation

Step 1: Mix all chicken marinade ingredients. Coat the chicken well.
Step 2: Cover and marinate the chicken for 2–4 hours.
Step 3: Heat skillet over medium-high heat with olive oil.
Step 4: Sear chicken 5 minutes each side until golden brown.
Step 5: Lower heat, cover, and cook for another 10 minutes.
Step 6: Use thermometer. Chicken must reach 165°F internal temperature.
Step 7: Remove chicken. Let rest under foil for 5 minutes.
Step 8: Rinse rice and cook with broth, oil, and seasonings.
Step 9: Fluff the rice and stir in scallions gently.
Step 10: Serve hot with sliced chicken on top of rice.

Recipe Tips

1. Use boneless thighs for juicier, flavorful results.
2. Marinate overnight for deeper spice infusion.
3. Add chopped mango for a fruity twist.
4. Grill the chicken for extra smoky flavor.
5. Rinse rice well to avoid clumping while cooking.
6. For heat lovers, add extra Scotch bonnet pepper.
7. Resting the chicken keeps it moist and tender.

What Can You Serve With: 10 Caribbean Jerk Chicken and Rice Recipe Sides

1. Grilled Plantains – Sweetness balances the jerk heat.
2. Mango Salsa – Bright, fresh, and adds juicy contrast.
3. Fried Sweet Potatoes – Crispy and caramel-like in taste.
4. Coconut Coleslaw – Creamy, crunchy, and cools the heat.
5. Pineapple Chunks – Light and tropical refreshment.
6. Black Bean Salad – Adds fiber, protein, and earthiness.
7. Cornbread Muffins – Buttery, soft, and mildly sweet.
8. Grilled Corn – Smoky with lime and butter on top.
9. Cucumber Mint Salad – Cool, crisp, and refreshing bite.
10. Sauteed Spinach – Light, healthy, and lightly garlicky green.

Conclusion

This Caribbean Jerk Chicken and Rice Recipe is fiery, flavorful, and unforgettable. It’s the perfect blend of spice, sweetness, and soul.

Whether for family dinner or festive gatherings, it always impresses. Try it once, and it will become a favorite.

Serve it with tropical sides, and you’re on a mini vacation. Spice up your kitchen with this bold, homemade Caribbean classic!