🌴 Caribbean Jerk Chicken with Coconut Beans & Rice
🔥 Recipe Overview
This Caribbean classic features juicy, smoky jerk chicken marinated in bold spices, served alongside creamy coconut rice and hearty beans. A comforting, flavor-packed meal that brings the islands to your plate!
🍗 Ingredients
For the Jerk Chicken:
4 bone-in, skin-on chicken thighs (or boneless if preferred)
2 tbsp jerk seasoning (store-bought or homemade – see below)
2 tbsp olive oil
Juice of 1 lime
2 garlic cloves, minced
1 tbsp soy sauce or tamari
Optional Homemade Jerk Seasoning:
1 tsp allspice
1 tsp dried thyme
1 tsp smoked paprika
½ tsp cinnamon
½ tsp ground nutmeg
1 tsp brown sugar
½ tsp cayenne pepper (adjust to heat)
½ tsp salt
¼ tsp black pepper
For the Coconut Beans & Rice:
1 cup long-grain rice (e.g., jasmine or basmati)
1½ cups canned coconut milk
½ cup water
1 can (400g) kidney beans or black beans, drained and rinsed
1 garlic clove, smashed
1 spring onion or scallion, chopped
Salt to taste
🍳 Instructions
1. Marinate the Chicken:
In a bowl, combine jerk seasoning, olive oil, lime juice, garlic, and soy sauce.
Rub over chicken and marinate for at least 1 hour, preferably overnight for full flavor.
2. Cook the Chicken:
Grill, oven-bake at 200°C (400°F), or pan-sear the chicken for 25–35 minutes, turning halfway through, until fully cooked and caramelized on the outside. Internal temp should reach 75°C (165°F).
3. Make the Coconut Beans & Rice:
Rinse the rice until water runs clear.
In a saucepan, add coconut milk, water, rice, garlic, spring onion, and a pinch of salt.
Bring to a boil, then lower heat, cover, and simmer for 10–12 minutes.
Add beans, stir gently, and simmer for another 5–10 minutes until rice is fully cooked and creamy. Remove garlic clove before serving.
4. Serve:
Plate coconut beans & rice and top with hot jerk chicken.
Garnish with chopped fresh herbs (like cilantro), lime wedges, or hot sauce if desired.