Bring bold Caribbean flavor to your table with this Jerk Chicken and Rice Recipe! Featuring juicy marinated chicken, spicy jerk seasoning, and coconut-infused rice with red beans, this dish is the perfect blend of heat, comfort, and homemade island vibes.
If you’ve ever dreamed of warm island breezes and smoky, spicy dishes straight off the grill, then this Jerk Chicken and Rice Recipe is calling your name. There’s something magical about the way jerk seasoning brings out the best in chicken—fiery Scotch bonnet peppers, earthy thyme, sweet garlic, and just a hint of lime.
In my Florida kitchen, this recipe has become a go-to for family dinners, backyard get-togethers, and even those quiet nights when I just want to treat myself. It’s bold, flavorful, and surprisingly easy to master. Whether you’re new to Caribbean cooking or already a fan, this dish is your ticket to flavor town—just like our southern chicken and rice recipe that’s full of bold, comforting flavors (with a little spicy kick, of course!).
Main Ingredients
To make an authentic jerk chicken and rice recipe, you’ll need a few core ingredients. Let’s break it down:
Chicken Marinade:
- 5 chicken quarters – Bone-in, skin-on for max flavor.
- 3 stalks scallions – Also known as green onions.
- 1 bunch thyme – Fresh thyme brings that earthy depth.
- 7 cloves garlic – Don’t be shy with the garlic!
- 1 small yellow onion – Adds natural sweetness.
- 4–5 Scotch bonnet peppers – The real star of the heat show.
- ½ tbsp salt – To balance those flavors.
- 1 tbsp ground allspice – Signature jerk spice.
- ½ tbsp black pepper – Adds a little more heat.
- 1 tbsp browning seasoning – For rich color and depth.
- 1 tbsp soy sauce – Brings in umami.
- ½ tbsp brown sugar – Just a touch of sweetness.
- Juice of 1 lime – Brightens up the marinade.
- ½ tbsp liquid smoke (optional) – For extra smokiness.
- Oil as needed – Helps blend everything smoothly.
For the Rice:
- 2 cups brown rice – Nutty, chewy, and filling.
- 3 cups chicken stock – Adds flavor as it cooks.
- 1 cup coconut milk – Creamy Caribbean twist.
- 2 tbsp jerk marinade – Leftover from the chicken.
- ½ cup small red beans – Traditional and protein-packed.
For the Jerk Gravy:
- 2 tbsp jerk marinade
- ½ tbsp soy sauce
- 1 tsp Worcestershire sauce
- ⅓ cup water
- ½ tbsp cornstarch – Thickens it up just right.
We’re using brown rice in this recipe, which makes it hearty and a little nutty in flavor. If you’re into healthier grain choices, you might also enjoy exploring chicken and brown rice recipes.
Additional Ingredients & Substitutions
Let’s say your pantry isn’t quite island-ready. No worries—here are some helpful swaps:
- Scotch bonnet peppers – Can’t find them? Use habaneros, but start small—they’re spicy too!
- Browning seasoning – Sub with a mix of molasses and soy sauce.
- Fresh thyme – Dried thyme works in a pinch (use 1 tsp dried for every 1 tbsp fresh).
- Coconut milk – No can in sight? Try a mix of milk and a dash of coconut extract.
- Red beans – Black beans or kidney beans are fine substitutes.
Feel free to experiment. The essence of a good jerk chicken and rice recipe is boldness—so don’t be afraid to make it your own.
Feeling adventurous? Switch up the flavor profile with something sweet and tangy like this orange chicken and rice recipe or go fusion with a rice recipe with Korean chicken.
Expert Tips for Jerk Chicken and Rice Recipe
As a mom and self-taught home cook, I’ve made this dish more times than I can count. Here are my tried-and-true tips:
- Marinate overnight if possible. The longer the chicken soaks up those spices, the deeper the flavor. Overnight is ideal, but even a few hours will do wonders.
- Don’t skip the browning sauce. It’s not just for color—it adds a deep, almost molasses-like richness to the chicken.
- Grill for authenticity. If the weather’s nice, fire up the grill. It adds a smoky char that’s hard to replicate in the oven.
- Save some marinade for the rice and gravy. Just make sure you separate it before it touches raw chicken.
- Cook rice low and slow. Brown rice takes time, and you want it tender, not mushy. Let it simmer gently.
- Adjust the spice to your liking. If you’re feeding kids or spice-sensitive folks, cut back on the Scotch bonnets—or remove the seeds.
- Use gloves when handling hot peppers. Trust me on this one. Your eyes (and any accidental face touches) will thank you.
Recommended Cooking Techniques
Here’s how to take your jerk chicken and rice recipe to the next level:
- Blending the marinade: Use a food processor or blender for a smoother, more consistent marinade.
- Searing before baking: Give your chicken a quick sear in a hot pan before finishing it in the oven. This locks in flavor.
- Simmer rice covered: Keep the lid on to trap steam and ensure even cooking.
- Rest before serving: Let the chicken sit for 5–10 minutes after cooking. Juices redistribute, making it extra juicy.
Step-by-Step Instructions
- Blend the Marinade: Toss scallions, thyme, garlic, onion, Scotch bonnets, salt, allspice, black pepper, browning, soy sauce, sugar, lime juice, and optional liquid smoke into a blender. Add oil if needed and blend until smooth.
- Marinate the Chicken: Rub the marinade generously over chicken quarters. Cover and chill for at least 4 hours (or overnight).
- Cook the Chicken: Preheat oven to 400°F (or prep your grill). Roast or grill chicken for 35–45 minutes, basting occasionally.
- Make the Rice: Combine rice, stock, coconut milk, beans, and 2 tbsp reserved marinade in a large pot. Bring to a boil, then reduce heat and simmer covered for about 40–45 minutes.
- Prepare the Gravy: In a saucepan, combine marinade, soy sauce, Worcestershire, and water. Simmer, then stir in cornstarch to thicken.
- Serve and Enjoy: Plate chicken over rice, drizzle with jerk gravy, and serve with your favorite island sides.
Additional Guide: Variations & Special Touches
Want to spice things up a little more or give your dish a personal twist? Here are some creative ideas:
- Jerk Chicken Tacos: Shred leftovers and stuff them into tortillas with slaw and mango salsa.
- Vegetarian Option: Swap chicken for tofu or cauliflower. Just marinate and bake as usual.
- Smoked Version: Use a smoker or smoking chips on the grill for deeper flavor.
- Add veggies to the rice: Diced bell peppers or peas add color and nutrition.
- Pineapple salsa topping: Sweet and spicy heaven when paired with jerk flavors.
FAQs About Jerk Chicken and Rice Recipe
Pretty spicy, especially with Scotch bonnet peppers. You can adjust the heat by using fewer peppers or removing the seeds.
Coleslaw, fried plantains, or grilled corn make fantastic companions.
Jerk chicken pairs beautifully with coconut rice and beans, sweet plantains, coleslaw, steamed cabbage, or grilled pineapple.
Yes! It’s high in protein and can be quite balanced, especially with brown rice and beans. Adjust oil and sugar for a lighter version.
The marinade! It’s a balance of heat, sweetness, acidity, and spice. Letting the chicken marinate overnight makes all the difference.
Small red beans are traditional, but kidney beans or black beans also work great with jerk flavors. Or get adventurous and try it with black rice—like in our chicken and black rice recipes, for a rich, nutty twist.
Conclusion
There you have it—your new favorite jerk chicken and rice recipe! From the spicy-sweet marinade to the creamy coconut rice and rich gravy, this dish delivers layers of flavor in every bite. It’s warm, satisfying, and filled with the kind of love only home-cooked food can offer.
As a home cook and mom of three, I can tell you: this recipe brings people together. Whether it’s a casual weeknight dinner or a special celebration, it always hits the spot. I hope you’ll give it a try, tweak it to your taste, and make it part of your own kitchen traditions.
Happy cooking, and don’t forget to share your creations—I’d love to see how yours turns out!
Jerk Chicken and Rice Recipe
Equipment
- Grill or Oven
- Large Pot
- Blender or Food Processor
Ingredients
Chicken Marinade
- 5 chicken quarters bone-in, skin-on
- 3 stalks scallions
- 1 bunch thyme
- 7 cloves garlic
- 1 small yellow onion quartered
- 4-5 Scotch bonnet peppers
- 0.5 tbsp salt
- 1 tbsp ground allspice
- 0.5 tbsp black pepper
- 1 tbsp browning seasoning
- 1 tbsp soy sauce
- 0.5 tbsp brown sugar
- 1 lime juiced
- 0.5 tbsp liquid smoke optional
- oil as needed
Rice
- 2 cups brown rice
- 3 cups chicken stock
- 1 cup coconut milk
- 2 tbsp jerk marinade reserved from chicken marinade
- 0.5 cup small red beans
Jerk Gravy
- 2 tbsp jerk marinade reserved from chicken marinade
- 0.5 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 0.33 cup water
- 0.5 tbsp cornstarch
Instructions
- In a blender or food processor, combine scallions, thyme, garlic, onion, Scotch bonnet peppers, salt, allspice, black pepper, browning seasoning, soy sauce, brown sugar, lime juice, liquid smoke (if using), and oil. Blend until smooth to create the marinade.
- Reserve 4 tablespoons of marinade (2 tbsp for the rice and 2 tbsp for the gravy), and pour the rest over the chicken quarters in a large bowl or ziplock bag. Coat the chicken thoroughly and let it marinate in the fridge for at least 8 hours or overnight for best flavor.
- Preheat your grill or oven to 375°F (190°C). Remove the chicken from the marinade and shake off excess. Grill or bake the chicken for 45–60 minutes, turning occasionally, until the skin is charred in spots and the internal temperature reaches 165°F (74°C).
- While the chicken is cooking, prepare the rice. In a large pot, combine the brown rice, chicken stock, coconut milk, 2 tbsp reserved jerk marinade, and red beans. Bring to a boil, then reduce to a simmer, cover, and cook for about 40–45 minutes, or until rice is tender and liquid is absorbed.
- For the jerk gravy, combine the remaining 2 tbsp jerk marinade, soy sauce, Worcestershire sauce, and water in a small saucepan. Bring to a simmer. In a small bowl, mix cornstarch with a tablespoon of water to make a slurry, then stir it into the gravy. Simmer until thickened.
- Serve the grilled jerk chicken over the coconut rice and beans, and drizzle with the spicy jerk gravy. Garnish with lime wedges or fresh herbs if desired.
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