Description
Spicy Caribbean jerk chicken and rice blend bold flavors from Jamaica’s culinary landscape. Savory marinade and perfectly seasoned grains promise a delicious journey that will transport taste buds to island paradise.
Ingredients
Scale
Main Protein:
- 4 bone-in, skin-on chicken thighs
Spices and Seasonings:
- 2 teaspoons ground allspice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
Other Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 1 tablespoon butter or coconut oil
- 1 small onion (diced)
- 1 clove garlic (minced)
- 1 cup jasmine rice
- 1 ½ cups coconut milk
- ½ cup chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground thyme
- ½ teaspoon allspice
- ½ cup kidney beans or black beans
- 1 lime (cut into wedges)
- Fresh cilantro or green onions (chopped)
Instructions
- Craft a robust marinade by whisking together a harmonious blend of olive oil, soy sauce, zesty lime juice, rich brown sugar, earthy allspice, smoky paprika, warm cinnamon, fragrant thyme, pungent garlic powder, sweet onion powder, fiery cayenne, and essential salt and black pepper.
- Thoroughly massage the marinade into chicken thighs, ensuring each piece is generously and evenly coated with the vibrant Caribbean-inspired seasoning.
- Securely wrap the marinating chicken and place in the refrigerator, allowing the flavors to deeply penetrate and tenderize the meat for a minimum of 60 minutes, though permitting an overnight infusion will yield maximum flavor complexity.
- When ready to cook, remove chicken from refrigerator and let it rest at room temperature for approximately 15-20 minutes to promote even cooking.
- Preheat grill, grill pan, or oven to medium-high heat, preparing to achieve a perfectly caramelized exterior while maintaining succulent interior meat.
- Grill or roast chicken thighs, turning occasionally to prevent burning, until internal temperature reaches 165°F and exterior develops a rich, mahogany-colored crust with tantalizing charred edges.
- Allow grilled chicken to rest for 5-7 minutes before serving, which helps redistribute internal juices and ensures maximum tenderness when sliced and served alongside fragrant rice.
Notes
- Marinate chicken for maximum flavor absorption by ensuring every inch of the meat gets coated with the spicy jerk seasoning blend.
- Adjust cayenne pepper quantity based on your heat tolerance, allowing you to customize the spice level from mild to fiery hot.
- Allow chicken to rest at room temperature for 15-20 minutes before grilling to ensure even cooking and prevent tough, dry meat.
- Consider using boneless, skinless chicken thighs for quicker cooking time and easier eating, while maintaining the recipe’s authentic Caribbean taste profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg