Spicy Jerk Chicken Rice (Printable)

Juicy jerk chicken thighs simmered with fragrant coconut rice and bold Caribbean spices in one pot.

# What You’ll Need:

→ Meat & Marinade

01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons olive oil
04 - 2 tablespoons lime juice
05 - 2 garlic cloves, minced

→ Vegetables

06 - 1 medium onion, finely chopped
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 2 spring onions, sliced
10 - 1 Scotch bonnet chili, seeded and finely chopped (optional)

→ Rice & Liquids

11 - 1½ cups long-grain rice (basmati or jasmine), rinsed
12 - 2½ cups chicken stock
13 - ⅔ cup coconut milk
14 - 1 bay leaf

→ Spices & Seasonings

15 - 1½ teaspoons ground allspice
16 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
17 - ½ teaspoon ground cinnamon
18 - Salt and black pepper, to taste

→ Garnishes

19 - Fresh cilantro or parsley, chopped
20 - Lime wedges

# Directions:

01 - In a large mixing bowl, whisk together jerk seasoning, olive oil, lime juice, and minced garlic. Add the chicken thighs and toss to coat evenly. Marinate for at least 15 minutes at room temperature, or cover and refrigerate overnight for more pronounced flavor.
02 - Heat a large skillet or Dutch oven over medium-high heat. Remove chicken from the marinade and sear for 2 to 3 minutes per side until a golden-brown crust forms. Transfer to a plate and set aside; the chicken will finish cooking with the rice.
03 - In the same skillet, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté over medium heat until the vegetables soften and become fragrant, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, dried thyme, cinnamon, and bay leaf. Cook for 1 minute, stirring constantly, to toast the grains and bloom the spices.
05 - Pour in the chicken stock and coconut milk, stirring to combine. Bring the mixture to a gentle boil over medium-high heat.
06 - Nestle the seared chicken thighs into the rice mixture. Reduce heat to low, cover tightly, and cook for 25 to 30 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
07 - Remove from heat and let rest, covered, for 5 minutes to allow the rice to steam and flavors to settle. Discard the bay leaf.
08 - Fluff the rice with a fork, sprinkle with sliced spring onions and fresh herbs, and serve accompanied by lime wedges.

# Expert Suggestions:

01 -
  • The coconut milk in the rice creates this creamy, fragrant base that soaks up every bit of the jerk spices and chicken juices.
  • Everything cooks in one pan, which means bold Caribbean flavor without a mountain of dishes at the end.
  • You can dial the heat up or down depending on your tolerance and still get incredible depth of flavor.
02 -
  • Do not skip the resting step, as opening the lid too early releases steam that the rice needs to finish cooking gently.
  • If you use chicken breasts instead of thighs, check them at the twenty minute mark because they dry out much faster.
  • The heat from the Scotch bonnet builds over time, so taste the rice before serving and add a squeeze of lime if it needs balancing.
03 -
  • Toasting the dry rice in the spices for that one minute before adding liquid is the difference between good rice and unforgettable rice.
  • If your jerk seasoning does not contain sugar, add half a teaspoon of brown sugar to the marinade for that authentic caramelized char when searing.

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