Spicy Jerk Chicken and Coconut Rice
A vibrant Caribbean-inspired meal featuring bone-in chicken thighs marinated in a bold jerk spice blend with allspice, cinnamon, and jalapeño heat, paired with creamy coconut rice. The marinade combines traditional jerk flavors with brown sugar for balance, while the coconut milk rice provides a cooling complement to the spiced chicken. Perfect for weekend grilling or weeknight dinners when you want bold, satisfying flavors.
Ingredients
- 2 Tbsp neutral oil
- 3 cloves garlic
- 1 small onion, halved and roughly chopped
- 2 jalapeno peppers, halved and roughly chopped, keep seeds
- 1 Tbsp fresh ginger
- 3 Tbsp lime juice
- 2 Tbsp low sodium soy sauce
- 2 tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- ½ tsp dried thyme
- 2 Tbsp brown sugar, packed
- salt, to taste
- 3 lb bone in, skin on chicken thighs
- 2 cups long grain rice
- 3 cups water
- 1 cup coconut milk
- salt
Instructions
- 1
Make marinade by blending all marinade ingredients except chicken in food processor until smooth
- 2
Pour marinade into resealable bag with chicken and refrigerate minimum 4 hours or overnight
- 3
Remove chicken from refrigerator 20 minutes before cooking to come to room temperature
- 4
Grill chicken on hot outdoor grill 8-10 minutes per side or sear in hot cast iron skillet and finish in oven until internal temperature reaches 170 degrees
- 5
Cook rice by combining water, coconut milk, salt and rice in saucepan and bringing to simmer over medium heat
- 6
Cover rice and cook on medium low for 15 to 20 minutes
- 7
Serve chicken with coconut rice and extra squeeze of lime
Tips
Marinate chicken overnight for deeper flavor penetration and more tender meat
Keep jalapeño seeds for authentic heat level, remove them for milder jerk flavor
Let chicken rest 5 minutes after cooking to retain juices before serving
Good to Know
Refrigerate cooked chicken and rice separately up to 3 days
Marinate chicken up to 24 hours ahead, cook rice day of serving
Serve immediately while chicken is hot with lime wedges
Common Mistakes
Don't skip room temperature rest to avoid uneven cooking
Don't overcook chicken thighs to avoid dry meat
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
reduce cook time by 3-4 minutes
General Alternatives
FAQ
Can I use boneless chicken breasts instead?
Yes, but reduce cooking time to 6-7 minutes per side and cook to 165°F internal temperature to prevent drying out.
What if I don't have a food processor for the marinade?
Finely mince all ingredients by hand and mix thoroughly, or use an immersion blender for similar results.
How long will the coconut rice keep?
Refrigerate up to 3 days and reheat with a splash of coconut milk or water to restore moisture.