There is something magical about the first bite of Caribbean Jerk Chicken and Rice — the smoky heat of the spices, the tender juiciness of the chicken, the fragrant coconut rice soaking up all those delicious drippings. From the moment the aroma hits your kitchen, you’re transported to the sun-drenched shores of Jamaica, where jerk cooking is more than just a meal; it’s a centuries-old tradition born from resilience, creativity, and community.
The story of Caribbean Jerk Chicken and Rice dates back to the Maroons, African slaves who escaped into Jamaica’s Blue Mountains centuries ago. Using native spices like allspice and Scotch bonnet peppers, they preserved and flavored wild game by slow-cooking it over pimento wood fires — the origins of today’s jerk style. What makes this dish so beloved is how it brings people together: from bustling street vendors grilling jerk chicken on oil-drum barbecues to family Sunday dinners where laughter, stories, and steaming plates of chicken and rice fill the table.
Every bite connects you to that rich heritage. This dish isn’t just about bold, punchy flavors; it’s about warmth, tradition, and savoring life’s simple pleasures. Whether you’re cooking it for a weeknight family meal or a summer backyard gathering, Caribbean Jerk Chicken and Rice promises to bring the taste of the islands right to your home.
Why You’ll Love This Recipe
You’ll love this Caribbean Jerk Chicken and Rice recipe because it delivers layers of smoky, spicy, sweet, and tangy flavors all in one satisfying plate. The chicken is marinated in a deeply aromatic jerk seasoning that infuses every bite, while the rice is cooked to fluffy perfection, often with a touch of coconut milk for extra richness.
It’s a recipe that works beautifully for both beginners and seasoned cooks. Plus, it’s incredibly versatile — you can grill the chicken for a backyard BBQ or bake it indoors when the weather’s cooler. Best of all, the leftovers taste even better the next day.
INGREDIENTS YOU’LL NEED
- 4 bone-in, skin-on chicken thighs
- 4 bone-in chicken drumsticks
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1–2 Scotch bonnet peppers (or habaneros), minced
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and black pepper, to taste
- 2 cups long-grain white rice
- 1 cup coconut milk
- 2 cups chicken broth
- 2 green onions, chopped
- Fresh cilantro or parsley, for garnish (optional)
How to Make Caribbean Jerk Chicken and Rice
Let’s dive into the heart of this recipe and bring the irresistible flavors of Caribbean Jerk Chicken and Rice to your table.
Step-by-Step Instructions
Step 1: Prepare the Jerk Marinade
In a large bowl, combine the allspice, thyme, cinnamon, nutmeg, smoked paprika, garlic powder, onion powder, minced Scotch bonnet peppers, brown sugar, soy sauce, lime juice, olive oil, apple cider vinegar, salt, and black pepper. Stir until you have a thick, fragrant paste.
This marinade is the soul of Caribbean Jerk Chicken and Rice — spicy, smoky, and sweet, with a hint of tang from the lime.
Step 2: Marinate the Chicken
Rub the marinade generously all over the chicken thighs and drumsticks, making sure to get under the skin for maximum flavor. Cover and refrigerate for at least 4 hours, preferably overnight. The longer it marinates, the deeper the flavor.
Step 3: Cook the Chicken
Grill Method: Preheat your grill to medium-high heat. Grill the chicken skin-side down for about 5–7 minutes, then flip and continue cooking for another 20–25 minutes until the chicken is cooked through and has a nice char.
Oven Method: Preheat your oven to 400°F (200°C). Arrange the chicken on a baking sheet lined with foil and bake for 35–40 minutes, broiling for the last 5 minutes to get that signature charred finish.
Step 4: Make the Rice
While the chicken cooks, rinse the rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Step 5: Serve and Enjoy
Fluff the rice with a fork and stir in the chopped green onions. Plate the jerk chicken over the rice, garnish with fresh cilantro or parsley, and serve with lime wedges on the side.
Helpful Tips
- Adjust the Heat: Scotch bonnet peppers are fiery! If you prefer a milder dish, use just one pepper or swap it for jalapeños.
- Get the Char: For authentic jerk flavor, that charred exterior is key. Don’t be afraid to let the chicken darken a bit — that’s where the magic happens.
- Marinate Longer: Overnight marination isn’t just recommended; it’s transformational. It deepens the flavors and makes the chicken incredibly tender.
Details
- Prep Time: 20 minutes (plus 4–12 hours marinating)
- Cook Time: 40 minutes
- Total Time: About 1 hour (active), plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Caribbean
- Diet: Gluten-Free
Notes
This Caribbean Jerk Chicken and Rice recipe is naturally gluten-free and dairy-free. For an even more authentic touch, serve it alongside fried plantains or a fresh mango salsa.
Nutritional Information (Per Serving)
- Calories: ~520
- Protein: 35g
- Carbohydrates: 40g
- Fat: 25g
- Fiber: 3g
- Sugar: 6g
- Sodium: 780mg
Frequently Asked Questions
Can I use chicken breasts instead of thighs and drumsticks?
Yes, but keep in mind that breasts cook faster and can dry out more easily, so adjust cooking times accordingly.
Can I make this ahead of time?
Absolutely! The flavors only deepen overnight. Store the cooked chicken and rice separately in airtight containers.
Can I cook this in the oven if I don’t have a grill?
Yes — bake at 400°F (200°C) for 35–40 minutes and finish under the broiler for a charred effect.
Storage Instructions
Store leftover jerk chicken and rice in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth to keep the rice moist.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- A Cozy Bowl of Thai Peanut Chicken
- Lemon Honey Glazed Chicken: A Sweet and Savoury Delight
- Caribbean Jerk Chicken and Rice
Conclusion
Caribbean Jerk Chicken and Rice is more than just a meal — it’s a journey into a world of bold flavors and rich traditions. Whether you’re cooking for family, friends, or just yourself, this dish promises to fill your home with irresistible aromas and your plate with unforgettable tastes. So fire up the grill, gather your ingredients, and let the magic of Caribbean cooking take you away.
Print
Caribbean Jerk Chicken and Rice: A Flavorful Journey to the Islands
Description
There is something magical about the first bite of Caribbean Jerk Chicken and Rice — the smoky heat of the spices, the tender juiciness of the chicken, the fragrant coconut rice soaking up all those delicious drippings. From the moment the aroma hits your kitchen, you’re transported to the sun-drenched shores of Jamaica, where jerk cooking is more than just a meal; it’s a centuries-old tradition born from resilience, creativity, and community.
The story of Caribbean Jerk Chicken and Rice dates back to the Maroons, African slaves who escaped into Jamaica’s Blue Mountains centuries ago. Using native spices like allspice and Scotch bonnet peppers, they preserved and flavored wild game by slow-cooking it over pimento wood fires — the origins of today’s jerk style. What makes this dish so beloved is how it brings people together: from bustling street vendors grilling jerk chicken on oil-drum barbecues to family Sunday dinners where laughter, stories, and steaming plates of chicken and rice fill the table.
Every bite connects you to that rich heritage. This dish isn’t just about bold, punchy flavors; it’s about warmth, tradition, and savoring life’s simple pleasures. Whether you’re cooking it for a weeknight family meal or a summer backyard gathering, Caribbean Jerk Chicken and Rice promises to bring the taste of the islands right to your home.
Ingredients
4 bone-in, skin-on chicken thighs
4 bone-in chicken drumsticks
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1–2 Scotch bonnet peppers (or habaneros), minced
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and black pepper, to taste
2 cups long-grain white rice
1 cup coconut milk
2 cups chicken broth
2 green onions, chopped
Fresh cilantro or parsley, for garnish (optional)
Instructions
Step 1: Prepare the Jerk Marinade
In a large bowl, combine the allspice, thyme, cinnamon, nutmeg, smoked paprika, garlic powder, onion powder, minced Scotch bonnet peppers, brown sugar, soy sauce, lime juice, olive oil, apple cider vinegar, salt, and black pepper. Stir until you have a thick, fragrant paste.
This marinade is the soul of Caribbean Jerk Chicken and Rice — spicy, smoky, and sweet, with a hint of tang from the lime.
Step 2: Marinate the Chicken
Rub the marinade generously all over the chicken thighs and drumsticks, making sure to get under the skin for maximum flavor. Cover and refrigerate for at least 4 hours, preferably overnight. The longer it marinates, the deeper the flavor.
Step 3: Cook the Chicken
Grill Method: Preheat your grill to medium-high heat. Grill the chicken skin-side down for about 5–7 minutes, then flip and continue cooking for another 20–25 minutes until the chicken is cooked through and has a nice char.
Oven Method: Preheat your oven to 400°F (200°C). Arrange the chicken on a baking sheet lined with foil and bake for 35–40 minutes, broiling for the last 5 minutes to get that signature charred finish.
Step 4: Make the Rice
While the chicken cooks, rinse the rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
Step 5: Serve and Enjoy
Fluff the rice with a fork and stir in the chopped green onions. Plate the jerk chicken over the rice, garnish with fresh cilantro or parsley, and serve with lime wedges on the side.
Notes
This Caribbean Jerk Chicken and Rice recipe is naturally gluten-free and dairy-free. For an even more authentic touch, serve it alongside fried plantains or a fresh mango salsa.
