Caribbean Jerk Chicken with Rice

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Introduction:

Caribbean Jerk Chicken with Rice is a bold, flavorful dish rooted in the vibrant culinary traditions of the Caribbean islands. It combines spicy, smoky jerk-marinated chicken with savory rice, often cooked with coconut milk, beans, and spices. The dish is beloved for its rich balance of heat, herbs, and sweetness—offering a delicious tropical escape in every bite.

Origin:

The Jerk cooking method originates from Jamaica and is believed to have been developed by the Maroons—descendants of African slaves who escaped to the island’s mountains. They blended African cooking techniques with native ingredients such as Scotch bonnet peppers and allspice. Over time, the jerk style evolved into a signature Caribbean flavor profile, commonly paired with rice and peas (kidney beans or pigeon peas), creating the complete meal we enjoy today.

Ingredients:

For the Jerk Chicken:

  • 4 bone-in, skin-on chicken thighs (or any cut)
  • 1 tablespoon allspice (ground)
  • 1 tablespoon dried thyme
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 4 cloves garlic (minced)
  • 1-inch piece of fresh ginger (grated)
  • 2–3 Scotch bonnet or habanero peppers (seeded for less heat)
  • 1 small onion (chopped)
  • Juice of 1 lime
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar

For the Caribbean Rice (Rice and Peas):

  • 1 cup long grain rice or jasmine rice
  • 1 can (15 oz) kidney beans or pigeon peas (drained and rinsed)
  • 1 ½ cups coconut milk
  • 1 cup water or chicken broth
  • 2 cloves garlic (minced)
  • 1 scallion (chopped)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 whole Scotch bonnet (optional, for aroma)

Optional Ingredients:

  • Fresh pineapple or mango chunks for garnish
  • Sliced green onions or fresh parsley for serving
  • A splash of orange juice or rum in the marinade for added flavor
  • All-purpose seasoning or jerk seasoning blend for a shortcut

Instructions:

1. Marinate the Chicken:

  1. In a blender or food processor, combine garlic, ginger, peppers, onion, lime juice, soy sauce, oil, vinegar, and all the spices.
  2. Blend into a thick marinade.
  3. Rub the marinade all over the chicken and place it in a zip-lock bag or bowl.
  4. Marinate in the fridge for at least 4 hours (overnight is best).

2. Cook the Chicken:

  1. Preheat grill or oven to 400°F (200°C).
  2. Grill the chicken 5–7 minutes per side until charred and cooked through (internal temp of 165°F/74°C).
    – OR bake in the oven for 35–40 minutes, flipping halfway, then broil for 2–3 minutes for a charred finish.

3. Cook the Rice:

  1. In a medium pot, combine coconut milk, water/broth, garlic, scallion, thyme, salt, and whole Scotch bonnet (if using).
  2. Stir in the drained beans and rice.
  3. Bring to a boil, reduce to low, cover, and simmer for 18–20 minutes until rice is cooked.
  4. Remove from heat and fluff with a fork.

Tips for Success:

  • Marinate longer: Overnight marinating ensures deeper flavor penetration.
  • Use fresh ingredients: Fresh garlic, ginger, and peppers enhance authenticity.
  • Control heat: Remove seeds from Scotch bonnet peppers or substitute with jalapeño for less spice.
  • Grill if possible: For smoky flavor, grill the chicken instead of baking.
  • Coconut milk tip: Use full-fat coconut milk for creamier rice.

Recommendations:

  • Serve with a side of fried plantains or a fresh cucumber-tomato salad.
  • Pair with a tropical drink like pineapple juice or rum punch.
  • Great for meal prep or outdoor summer BBQs.
  • Can substitute chicken with shrimp, tofu, or jackfruit for vegetarian options.

Nutrition (Approx. per Serving – 1 chicken thigh + 1 cup rice):

  • Calories: ~550 kcal
  • Protein: 30–35g
  • Carbohydrates: 45–50g
  • Fat: 25–30g
  • Fiber: 4–6g
  • Sugar: 4g
  • Sodium: 700–900mg (varies by soy sauce and salt)

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