Jamaican Jerk Chicken with Coconut Rice 🌶️🥥🍗🍚
Servings: 4
Prep Time: 20 minutes
Marinate Time: 2-4 hours (optional)
Cook Time: 40-45 minutes
Total Time: 1-1.5 hours
Ingredients
For the Jamaican Jerk Chicken:
4 chicken thighs or drumsticks (bone-in, skin-on)
1 tablespoon olive oil
2 tablespoons Jamaican jerk seasoning (store-bought or homemade, see notes)
1 tablespoon soy sauce
Juice of 1 lime
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon ground allspice
Salt and pepper, to taste
For the Coconut Rice:
1 cup jasmine rice
1 can (14 oz) coconut milk
1 cup water
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup shredded coconut (optional)
1/4 cup fresh cilantro, chopped (for garnish)
Instructions
Marinate the Chicken:
Prepare Marinade: In a small bowl, mix together the Jamaican jerk seasoning, soy sauce, lime juice, minced garlic, minced ginger, brown sugar, dried thyme, ground allspice, salt, and pepper.
Marinate Chicken: Rub the marinade all over the chicken thighs or drumsticks. Place the chicken in a large zip-top bag or bowl, cover, and refrigerate for at least 2 hours, or overnight for more flavor.
Prepare the Coconut Rice:
Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear. Drain well.
Combine Ingredients: In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir to combine.
Cook the Rice: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. If using shredded coconut, stir it into the rice during the last 5 minutes of cooking.
Fluff and Garnish: Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork and garnish with chopped fresh cilantro if desired.
Cook the Jamaican Jerk Chicken:
Preheat Oven or Grill: Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat.
Bake the Chicken: For oven cooking, place the marinated chicken on a baking sheet lined with foil or parchment paper. Bake for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). If using a grill, cook the chicken over medium-high heat, turning occasionally, for about 25-30 minutes, or until fully cooked and slightly charred.
Rest the Chicken: Once cooked, let the chicken rest for 5 minutes before serving.
Serve:
Plate the Dish: Serve the Jamaican jerk chicken over a bed of coconut rice.
Garnish: Garnish with additional fresh cilantro and lime wedges if desired.
Enjoy: Serve with your favorite side dishes or a simple green salad for a complete meal.
Notes:
Jerk Seasoning: You can use store-bought Jamaican jerk seasoning or make your own. A homemade blend typically includes spices like allspice, thyme, cinnamon, and nutmeg.
Rice Texture: For extra coconut flavor, you can use coconut water instead of water or add more shredded coconut.
Spice Level: Adjust the heat level of the jerk seasoning based on your preference.
Enjoy your Jamaican Jerk Chicken with Coconut Rice—a flavorful and tropical dish that combines spicy, sweet, and savory elements in every bite! 🌶️🥥🍗🍚