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.
Ingredients
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
Instructions
- Mix all chicken marinade ingredients. Coat the chicken well.
- Cover and marinate the chicken for 2–4 hours.
- Heat skillet over medium-high heat with olive oil.
- Sear chicken 5 minutes each side until golden brown.
- Lower heat, cover, and cook for another 10 minutes.
- Use thermometer. Chicken must reach 165°F internal temperature.
- Remove chicken. Let rest under foil for 5 minutes.
- Rinse rice and cook with broth, oil, and seasonings.
- Fluff the rice and stir in scallions gently.
- Serve hot with sliced chicken on top of rice.
Notes
- Use boneless thighs for juicier, flavorful results.
- Marinate overnight for deeper spice infusion.
- Add chopped mango for a fruity twist.
- Grill the chicken for extra smoky flavor.
- Rinse rice well to avoid clumping while cooking.
- For heat lovers, add extra Scotch bonnet pepper.
- Resting the chicken keeps it moist and tender.