Jerk Chicken and Rice (One Skillet Recipe)
This jerk chicken and rice is bold, smoky, and slightly sweet with a warm spice blend. The seasoned rice soaks up all the juices from the chicken, making it a full, satisfying meal.
Servings 4
Ingredients
- 4 chicken thighs (4-6) bone-in, skin-on (or drumsticks)
- 2 tbsp olive oil
- 3 green onions chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 cayenne pepper 2 tsp for more heat, adjust to taste
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp salt
- ½ tsp black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup coconut milk
- ½ tsp salt for rice
- ½ tsp dried thyme for rice
Instructions
- In a bowl or blender, combine olive oil, green onions, garlic, ginger, cayenne, allspice, thyme, paprika, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, salt, and pepper. Mix into a thick marinade.
- Rub the marinade all over the chicken, making sure to coat it well and get under the skin if possible. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat your oven to 375 °F. Heat a large oven-safe skillet over medium-high heat and place the chicken skin-side down. Sear for 4–5 minutes until the skin is browned, then flip and cook another 2–3 minutes. Remove chicken and set aside.
- In the same skillet, add the rice, chicken broth, coconut milk, salt, and thyme. Stir to combine and bring to a simmer.
- Nestle the chicken into the rice mixture, skin-side up. Cover with a lid or foil and transfer to the oven.
- Bake for 30–35 minutes until the rice is tender and the chicken is cooked through.
- Remove the cover for the last 5–10 minutes to crisp the chicken skin if desired. Let rest for a few minutes before serving.
Notes
Notes:
A blender gives you a smoother marinade that coats the chicken more evenly.
Place the chicken in a zip-top bag with the marinade and squeeze out the air. This ensures every inch of the chicken is coated.
Don’t move the chicken while it sears! Let it sit undisturbed so the skin gets a beautiful golden crust.
Store leftovers in an airtight container for up to 4 days. Or freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 584kcal | Carbohydrates: 48g | Protein: 24g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1694mg | Potassium: 480mg | Fiber: 2g | Sugar: 7g | Vitamin A: 552IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 3mg
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