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Caribbean Jerk Chicken and Rice Recipe

Caribbean Jerk Chicken and Rice Recipe

Recipes Walay
The Caribbean Jerk Chicken and Rice Recipe is a tropical dream. It blends bold spices, juicy chicken, and fluffy rice.
Prep Time 15 minutes
Cook Time 25 minutes
2 hours
Total Time 2 hours 40 minutes
Course Main Course
Cuisine Caribbean
Servings 4
Calories 430 kcal

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

  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.
Keyword Caribbean Jerk Chicken and Rice Recipe