Spicy Jerk Chicken Rice (Print)
Jerk-spiced chicken thighs simmered with fragrant coconut rice, bell peppers, and warm Caribbean spices for a bold, satisfying meal.
# What You’ll Need:
→ Meat & Marinade
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 tablespoons jerk seasoning (store-bought or homemade)
03 - 2 tablespoons olive oil
04 - 2 tablespoons fresh 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 for extra heat)
→ 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
# How To Make:
01 - In a large bowl, combine jerk seasoning, olive oil, lime juice, and minced garlic. Add the chicken thighs and toss to coat evenly. Marinate for at least 15 minutes, or refrigerate overnight for deeper flavor penetration.
02 - Heat a large skillet or Dutch oven over medium-high heat. Sear the marinated chicken thighs for 2–3 minutes per side until a golden-brown crust forms. Remove and set aside — the chicken will finish cooking in the rice.
03 - In the same pan, add the chopped onion, diced bell peppers, and Scotch bonnet chili. Sauté over medium heat until the vegetables soften, about 4 minutes.
04 - Stir in the rinsed rice, ground allspice, thyme, cinnamon, and bay leaf. Toast the mixture for 1 minute, stirring constantly, to bloom the spices and coat the grains evenly.
05 - Pour in the chicken stock and coconut milk. Stir to combine and bring to a gentle boil.
06 - Nestle the browned chicken thighs into the rice mixture. Reduce heat to low, cover tightly, and cook for 25–30 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
07 - Remove the pan from heat and let it rest, covered, for 5 minutes. Discard the bay leaf. Fluff the rice with a fork, sprinkle with spring onions and fresh herbs, and serve alongside lime wedges.
# Expert Tips:
01 -
- Everything cooks in one pan, which means the rice soaks up every drop of spiced chicken juices while you barely dirty a single dish.
- The coconut milk tames the jerk heat just enough to keep everyone at the table happy without losing that addictive Caribbean kick.
02 -
- Resist the urge to lift the lid during the simmer, because every peek releases steam that the rice needs to cook properly.
- Your jerk seasoning brand determines the salt and heat level, so taste the marinade before adding any extra salt to the rice.
03 -
- Pat the chicken dry before searing so the marinade does not cause steam instead of a proper crust.
- Full fat coconut milk gives the creamiest result, so avoid the light versions unless you have no other option.