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Jamaican Jerk Chicken with Coconut Rice

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Jamaican
Servings 4 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1: Marinate the Chicken: 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. Place chicken in a large bowl or zip-top bag. Pour marinade over chicken, ensuring it’s well coated. 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: In a medium saucepan, heat olive oil or butter over medium heat. Sauté onion and garlic until fragrant. Stir in rice and toast for 1–2 minutes. Add coconut milk, chicken broth, salt, and shredded coconut (if using). Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until rice is fluffy. Let rest 5 minutes, then fluff with a fork.