🍗🔥🥥 Caribbean Jerk Chicken with Coconut Rice
🍽️ Servings:
4
⏱️ Total Time:
45–50 minutes
🌶️ Flavor Vibe:
Spicy, smoky, sweet, and tangy with a rich coconut aroma and a kick of heat.
🛒 Ingredients:
🍗 For the Jerk Chicken:
4 bone-in, skin-on chicken thighs (or breasts) 🐔
2 tbsp olive oil or vegetable oil 🛢️
1–2 tbsp jerk seasoning (store-bought or homemade) 🌶️
1 tbsp lime juice 🍋
2 garlic cloves, minced 🧄
1 tbsp fresh ginger, grated 🌟
1 tbsp soy sauce (or coconut aminos for a gluten-free option) 🍶
1 tbsp brown sugar (or honey) 🍬
1/4 tsp ground allspice (optional but adds depth) 🌱
Salt and pepper to taste 🧂
🍚 For the Coconut Rice:
1 cup jasmine rice 🍚
1 cup coconut milk 🥥
3/4 cup water 💧
1/2 tsp salt 🧂
1 tbsp coconut oil (optional, for extra flavor) 🛢️
1/2 tsp sugar (optional, to balance the coconut flavor) 🍬
Fresh cilantro or parsley for garnish 🌿
🔪 Instructions:
🍗 Step 1: Marinate the Jerk Chicken
In a bowl, combine jerk seasoning, lime juice, minced garlic, grated ginger, soy sauce, brown sugar, allspice, and a pinch of salt and pepper.
Coat the chicken thighs (or breasts) with the marinade and let it sit for at least 20–30 minutes, or up to 2 hours for more intense flavor.
While the chicken is marinating, prepare the coconut rice. 🌿
🍚 Step 2: Make the Coconut Rice
In a medium saucepan, combine the jasmine rice, coconut milk, water, salt, and optional sugar.
Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is cooked and the liquid has absorbed.
Remove from heat and let it sit for 10 minutes. Fluff with a fork, and stir in the coconut oil (if using) for an extra rich flavor. 🥥🍚
Garnish with chopped cilantro or parsley for freshness. 🌿
🍗 Step 3: Cook the Jerk Chicken
Heat the oil in a large skillet or grill pan over medium-high heat.
Once the pan is hot, add the chicken (skin-side down if using thighs) and cook for 5–7 minutes until the skin is crispy and golden.
Flip the chicken and reduce the heat to medium. Continue cooking for an additional 10–12 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).
Alternatively, you can grill the chicken on a preheated grill over medium heat for 12–15 minutes per side, depending on thickness. 🍗🔥
🌿 Step 4: Assemble & Serve
Plate the coconut rice and top with the juicy jerk chicken.
Serve with lime wedges on the side for an extra burst of citrusy goodness. 🍋
Garnish with fresh cilantro or parsley for a pop of color and freshness. 🌿
✨ Tips & Variations:
Adjust the heat: If you prefer a spicier jerk chicken, add extra chopped scotch bonnet peppers or cayenne pepper to the marinade.
Make it vegan: Swap the chicken for tofu or tempeh and cook the same way, using a vegan jerk seasoning. 🌱
Add veggies: Serve with sautéed vegetables like bell peppers, onions, or steamed broccoli to round out the meal. 🥦
Leftovers: This chicken makes excellent leftovers for sandwiches, wraps, or salads!
🧡 What You’ll Love:
The smoky, spicy jerk flavor with the creamy coconut rice is a match made in heaven.
It’s a hearty, satisfying dish that’s perfect for both a weeknight dinner or a weekend feast.
The balance of heat and sweetness will make your taste buds dance! 🎉🔥