Introduction

Jamaican Jerk Chicken with Coconut Rice is a dish that embodies the bold, fiery, and tropical flavors of the Caribbean. Jerk seasoning, with its combination of scotch bonnet peppers, allspice, thyme, garlic, and warm spices, infuses the chicken with a smoky, spicy, and aromatic profile that is instantly recognizable. When paired with soft, fragrant coconut rice, the balance of heat and creaminess is simply irresistible.

This dish represents the cultural soul of Jamaica—jerk cooking dates back to the indigenous Taíno people and was further developed by African influences, creating the iconic flavor loved worldwide. Coconut rice complements the jerk chicken beautifully, cooling down the spice while adding richness and depth.

Why I Love This Recipe

I love this recipe because it’s a perfect harmony of flavors and textures—the spicy, smoky jerk chicken is balanced by the velvety coconut rice. It’s bold yet comforting, and every bite transports me to a tropical escape.

Another reason I adore this recipe is its versatility. You can grill, bake, or pan-sear the chicken, and the marinade can be customized for heat levels. The rice itself is simple, but coconut milk elevates it into something indulgent yet wholesome.

Why This is a Must-Try Dish

• Authentic Caribbean flavors—vibrant, spicy, and aromatic.
• Balanced and comforting—the creamy coconut rice mellows the bold jerk seasoning.
• Flexible preparation—grill in summer, oven-bake in winter.
• Meal-prep friendly—marinate chicken ahead and store easily.
• Impressive yet approachable—perfect for family dinners or hosting.

Preparation & Cooking Time

• Preparation Time: 20 minutes (plus marination: 2–24 hours)
• Cooking Time: 40 minutes
• Total Time: ~1 hour (excluding marination)

Servings & Nutrition

• Servings: 4
• Calories: ~520 per serving

Course & Cuisine

• Course: Main Dish
• Cuisine: Jamaican / Caribbean

Ingredients

For the Jerk Chicken:

• 4 bone-in chicken thighs and/or drumsticks (skin-on for best flavor)
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 small onion, chopped
• 4 cloves garlic, minced
• 2–3 scotch bonnet peppers (or habaneros, adjust for heat), chopped
• 1 tbsp fresh ginger, grated
• 2 tbsp brown sugar
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp thyme (fresh or dried)
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp salt

For the Coconut Rice:

• 1 ½ cups long-grain rice (jasmine or basmati)
• 1 ½ cups coconut milk (unsweetened, full-fat preferred)
• 1 ½ cups chicken broth or water
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil or butter
• ½ tsp salt (adjust to taste)
• ¼ cup shredded coconut (optional, for extra flavor)
• Fresh cilantro or scallions, chopped (for garnish)

Cooking Directions – Step by Step

Step 1: Marinate the Chicken

1. In a blender or food processor, combine soy sauce, olive oil, lime juice, onion, garlic, peppers, ginger, sugar, allspice, cinnamon, nutmeg, thyme, paprika, salt, and pepper. Blend into a smooth marinade.
2. Place chicken in a large bowl or zip-top bag. Pour marinade over chicken, ensuring it’s well coated.
3. Marinate in the refrigerator for at least 2 hours (overnight preferred).

Step 2: Cook the Jerk Chicken

Option 1: Grill

• Preheat grill to medium-high heat. Grill chicken for 6–7 minutes per side until internal temperature reaches 165°F (74°C).

Option 2: Oven

• Preheat oven to 400°F (200°C). Place chicken on a baking sheet lined with foil. Bake for 35–40 minutes, basting halfway with leftover marinade.

Option 3: Stovetop

• Heat a skillet with a little oil over medium-high heat. Cook chicken 6–8 minutes per side until cooked through.

Step 3: Make the Coconut Rice

1. In a medium saucepan, heat olive oil or butter over medium heat. Sauté onion and garlic until fragrant.
2. Stir in rice and toast for 1–2 minutes.
3. Add coconut milk, chicken broth, salt, and shredded coconut (if using). Stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until rice is fluffy.
5. Let rest 5 minutes, then fluff with a fork.

How to Serve

• Serve jerk chicken hot over a bed of coconut rice.
• Garnish with fresh cilantro, scallions, or lime wedges.
• Pair with fried plantains, steamed vegetables, or a mango salad for a full Caribbean meal.

Recipe Tips

• For milder heat, remove seeds from scotch bonnets or use jalapeños instead.
• Marinate chicken overnight for maximum flavor.
• Don’t skip the allspice—it’s key to authentic jerk seasoning.
• Toasting shredded coconut before adding it to rice adds depth and nuttiness.

Variations

• Boneless Jerk Chicken: Use chicken breasts or thighs for quicker cooking.
• Jerk Shrimp: Swap chicken for shrimp, marinate briefly, and grill.
• Vegetarian: Replace chicken with tofu, jackfruit, or portobello mushrooms.
• Brown Rice Option: Use brown rice instead of white for added fiber, but increase cooking liquid slightly.

Freezing & Storage

• Refrigerator: Store leftovers in airtight containers for up to 3 days.
• Freezer: Freeze cooked chicken and rice separately for up to 2 months.
• Reheat: Warm chicken in oven or skillet; reheat rice in microwave or stovetop with a splash of water.

Special Equipment Needed

• Blender or food processor (for marinade)
• Grill, oven, or skillet (for chicken)
• Saucepan with lid (for rice)

FAQ

Q1: Can I use store-bought jerk seasoning?
Yes, but making it fresh gives a more vibrant, authentic flavor.

Q2: Is coconut milk necessary for the rice?
Yes—it provides the signature creamy, slightly sweet flavor. If unavailable, use regular milk and a splash of coconut extract.

Q3: Can I bake and grill the chicken together?
Yes—bake first for juiciness, then finish on the grill for smoky char.

Q4: What pairs best with this dish?
Fried plantains, mango salsa, or a crisp cucumber salad balance the spice beautifully.

Conclusion

Jamaican Jerk Chicken with Coconut Rice is more than just a meal—it’s a flavor-packed journey to the Caribbean. With its smoky, spicy, and aromatic chicken paired with creamy coconut rice, it offers the perfect balance of heat and comfort. It’s versatile, family-friendly, and a fantastic dish for gatherings or weeknight indulgence.

This recipe is a must-try if you want to bring a taste of the islands into your home and wow your family and guests with authentic flavors.