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Jamaican Jerk Chicken with Rice Recipe

by AI Chef
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Spice, heat, sweet, and tang – these words perfectly encapsulate the essence of Jamaican cuisine, and there’s no dish that brings them all together quite like Jamaican Jerk Chicken with Rice. This beloved recipe has its roots deeply embedded in Jamaican culture, carrying with it a rich history that dates back to the island’s indigenous Taino people, who developed the jerk cooking technique.

At its core, Jerk Chicken is a celebration of flavors, each bite transporting you to the heart of the Caribbean with its lush greenery and vibrant culture. A symphony of spices makes up the marinade, featuring allspice and Scotch bonnet peppers – the soul of any Jerk recipe. The sweetness from brown sugar, tanginess from lime, and a hefty kick of heat blend seamlessly to coat every inch of the chicken, resulting in a perfectly charred and flavorful exterior that gives way to the succulent, juicy meat.

Paired with rice, often cooked with kidney beans and coconut, for that extra layer of flavor, the dish becomes a complete, satisfying meal. But it’s not just about taste. The dish reflects the Jamaican spirit – bold, full of life, and unforgettable. It’s no wonder that Jamaican Jerk Chicken with Rice has crossed oceans and won hearts worldwide, making it not just a dish but a global phenomenon. Let’s embark on this culinary journey and bring a piece of Jamaica to our kitchens!

Jamaican Jerk Chicken with Rice

Jamaican Jerk Chicken with Rice recipe

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 700 calories 30g fat


For the Jerk Marinade:

  • 4 Scotch bonnet peppers, deseeded and chopped (use less for a milder heat)
  • 1 large onion, chopped
  • 6 garlic cloves, peeled
  • 4 tablespoons fresh thyme leaves
  • 2 tablespoons ground allspice
  • 2 tablespoons dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup soy sauce
  • Juice of 2 limes

For the Chicken:

  • 8 bone-in, skin-on chicken thighs

For the Rice:

  • 2 cups long grain rice
  • 1 can (14 oz) kidney beans, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups water
  • 2 green onions, sliced
  • 1 Scotch bonnet pepper, whole (optional, for extra heat)


  1. For the Jerk Marinade: Combine all the ingredients in a food processor or blender and blend until smooth.
  2. For the Chicken: Rinse the chicken thighs and pat them dry. Place them in a large bowl or zip-top bag. Pour the marinade over the chicken and ensure each piece is well-coated. Refrigerate for at least 6 hours or overnight for the best flavor.
  3. Preheat your grill or oven to 375°F (190°C). If grilling, place the chicken skin side down on the grill grates, cover, and grill for 30 minutes. If baking, arrange the chicken on a baking sheet and bake for 45 minutes or until the internal temperature reaches 165°F (74°C).
  4. For the Rice: While the chicken is cooking, rinse the rice under cold water until the water runs clear. In a large saucepan, combine the rice, kidney beans, coconut milk, onion, garlic, thyme, salt, pepper, and water. Add the whole Scotch bonnet pepper if using. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed. Remove the Scotch bonnet pepper and fluff the rice with a fork. Stir in the sliced green onions.


  • Marinating the chicken overnight will result in a deeper flavor.
  • Leftover jerk chicken can be shredded and used in sandwiches, salads, or wraps.
  • If you find Scotch bonnet peppers too spicy, you can substitute with jalapenos or habaneros.

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