Caribbean chicken and rice


Bursting with exciting spicy Jamaican flavours, this simple One Pot Jerk Chicken, Rice and Beans is ready in well under an hour and creates very little washing up – my idea of the perfect midweek meal!

My idea of cooking heaven has always been a restaurant worthy dish with the minimum of effort – this is one such dish, it is quick and easy to prepare and all cooked in one pan, but the flavouring and spicing is out of this world!

To create this dish, I researched lots of different Jerk Chicken dishes, as I often do, looking for what they had in common – the essential ingredients in this delicious Caribbean dish – and then worked on combining them into a simple one pot format, to make the cooking and washing up that little bit easier. One pot cooking is not only a great way to ensure a meal is easy to make, but it is also a great way to ensure the flavours are maximised – for example in this dish, the chicken juices are absorbed by the rice giving it so much more extra flavour and deliciousness!!

So whilst this recipe may not be the most authentic (though I think it’s difficult to say what is truly authentic given the wide variety of recipes for Jerk Chicken on the internet!), it is certainly one of the easiest you will find and definitely doesn’t compromise on flavour!

Consequently, this easy Jerk Chicken recipe would be perfect for a midweek meal, but is so delicious, it could easily be made at the weekend or even for a dinner party.

One thing you will need to make this work is a really wide, shallow pan that can go on the hob and in the oven. I have used my lovely cast iron casserole dish (you can find similar wide, shallow, cast iron casserole dishes here), but if you don’t have one, then start this recipe in a wide frying pan and transfer everything to a wide oven dish or roasting tray covered with a lid or tin foil and it will still work just as well (though it will mean and extra pan to wash up – sorry!)

Please note, I have made this One Pot Jamaican Jerk Chicken, Rice and Beans reasonably mild to ensure it is family friendly (i.e. my kids ate this fine!), but if you like things hotter, then by all means add extra chilli – either into the marinade or sprinkle some fresh chillies over the top afterwards. Conversely, if you want to make this even milder, you could reduce or remove the chilli entirely – it is still full of other great flavours!

What else can the Jerk Marinade be used for?

As well as in this recipe, you could also use this simple jerk marinade for all sorts of things, such as an easy marinade for salmon, steak or pork chops or even a whole roast jerk chicken! Or you could use it on sweet potato chips, as the flavour base for a Caribbean-style stew, or why not use it next time you have a barbecue instead of your usual barbecue marinade?

5 from 5 votes

One Pot Jamaican Jerk Chicken, Rice and Beans

Bursting with exciting spicy Jamaican flavours, this simple One Pot Jerk Chicken, Rice and Beans is ready in well under an hour and creates very little washing up – my idea of the perfect midweek meal! (Serves 4-6, depending on appetite.)

Recipe Type Main Course, One Pot Cuisine Caribbean, Jamaican Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Serves 6 people Calories 725 kcal Author Eb Gargano


Jerk Marinade

  • 4 teaspoons smoked paprika
  • 2 teaspoons allspice
  • 1 teaspoon chilli flakes (more if you like things HOT!)
  • 1 teaspoon ground ginger
  • 1 teaspoon thyme (ideally fresh, but dried will do)
  • Juice of 1 lime
  • 2 tablespoons olive oil

Jerk Chicken, Rice and Beans

  • 8 chicken thighs or legs bone in and skin on
  • 1-2 tablespoons olive oil for frying
  • 4 spring onions sliced finely
  • 3 garlic cloves grated or crushed
  • 300 g rice
  • 400 g tin kidney beans including the water
  • 400 ml tin coconut milk
  • 1 chicken stock cube (I use Kallo organic)
  • Juice of 1 lime
  • Extra limes and sliced spring onions to serve
  • Fresh chilli sliced, to serve (optional)
  1. Mix all the ingredients for the jerk marinade in a large bowl, then add the chicken and coat thoroughly. Ideally marinate for 1-2 hours, if time permits. If not, simply carry on with the rest of the recipe.
  2. Preheat your oven to 220C / 200C / gas mark 7 / 425F.

  3. Heat up a large oven-proof frying pan (see notes) on high and add a little olive oil. Add in the chicken, skin side down and fry for 2 minutes on the skin side, then flip over and fry for 1 more minute on the other side. Remove to a plate.
  4. Put the frying pan back on the heat, turn the heat right down and add the spring onions and garlic. Fry for two minutes, then add the rice, kidney beans (including the water) and coconut milk. Crumble in the chicken stock cube and squeeze in the lime juice.
  5. Bring to the boil then add the chicken, skin side up. Cover with a lid or tin foil and place in your preheated oven for 15 mins, then uncover and cook for a further 10 minutes.
  6. Scatter with sliced spring onion and serve with lime wedges. You could scatter over some fresh chillies too if you like a hotter flavour.


(1) Ideally you would marinate the chicken for 1-2 hours but if you haven’t got the time, simply continue with the recipe – it will still taste good!
(2) If you don’t have an ovenproof frying pan, then start this recipe in a regular frying pan and transfer everything to a wide oven dish or roasting tray and cover with a lid or tin foil.

Nutrition information is approximate and meant as a guideline only.

Nutrition Facts One Pot Jamaican Jerk Chicken, Rice and Beans Amount Per Serving Calories 725 Calories from Fat 351 % Daily Value* Fat 39g60% Saturated Fat 18g113% Cholesterol 85mg28% Sodium 260mg11% Potassium 781mg22% Carbohydrates 62g21% Fiber 7g29% Sugar 1g1% Protein 32g64% Vitamin A 1010IU20% Vitamin C 12.5mg15% Calcium 80mg8% Iron 6.3mg35% * Percent Daily Values are based on a 2000 calorie diet.

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Incredible Caribbean Chicken and Rice Recipe that’s flavorful, quick, and make an easy one-pot meal which is perfect for meal prep.

    Savory Thoughts: We don’t develop courage by being happy every day. We develop it by surviving difficult times and challenging adversity. – Barbara De Angelis

    This delicious rice casserole is filling and low in calories. It is a perfect one-pot dish as most of the ingredients mentioned are a pantry, refrigerator, or spice cabinet staple.

    To be honest, one-pot meals was never something I would have considered making before having kids. I was never against them, it’s just something I never opt-in for. I preferred the old-style way of cooking certain meals.

    Once I started having kids, one-pot dish meals surfaced more frequently in my home. For example, I find myself making dishes like instant pot chili Mac and cheese and baked Mac and cheese with broccoli. It’s funny how time become of the essence when you have children.

    How to make Caribbean chicken and rice recipe

    Feel free to add some heat to this combination by adding ½ tsp cayenne pepper. I recommend serving this rice right away; although it still tastes great the next day.

    This mouthwatering chicken and rice baked incorporate the delicious flavors from the lightly golden chicken breast pieces, onions, allspice, my Haitian Epis (seasoning), and garlic to name a few.

    If you dislike babysitting your rice as much as I do, then you’ll love this rice recipe. Simply put it in the oven, set the timer, and attend to something else. Very Simple!

    Ingredients you’ll need for the chicken:

    • 1/4 cup olive oil
    • ½ tsp. kosher salt, or to taste
    • ½ tsp. ground black pepper to taste
    • 1 lb. Chicken breast cut into 1 inch pieces.

    Wash and pat dry the chicken. Cut the chicken into chunks then season with salt and pepper (pic 1). Then prepare the onions, parsley, and sweet peas (pic 2-3).

      Ingredients you’ll need for the rice:

      • 2 tbsp. fresh curly parsley
      • 1 ½ tsp. paprika
      • ¼ cup yellow onions, chopped
      • 2 tsp. minced garlic
      • 2 cups hot water
      • 1 cup long-grain white rice
      • 1 cup frozen sweet peas
      • 1 1/2 tsp allspice
      • 1 tsp. better than bouillon or Haitian epis
      • 1/4 cup rice vinegar
      • 2 tbsp ground turmeric

      Lightly cook the meat to a golden brown color. Then transfer the meat to a bowl (pic 4); do not discard the oil. Sauté the onions and garlic in the same skillet. Transfer the meat to a baking dish (pic 5-6).

        Now this is where all the magic happens. Once the onions and the garlic are transferred to the baking dish, add the remaining ingredients; see pic 7. Then add the rice, chicken, and parsley (pic 8), cover with aluminum foil and cook for 35 minutes. Afterwards, remove the cover and add the sweet peas. Mix the peas in with the rice. Cover and cook for an additional 5-8 minutes. Fluff and serve warm (pic 9-10). Enjoy!

          I would love to know if you made these Caribbean Chicken and Rice Recipe. Tag me on Instagram or Facebook and please give it a star rating below!



          How to make Caribbean Chicken and Rice Recipe:

          Caribbean Chicken and Rice Recipe

          Unbelievable Caribbean Chicken and Rice recipe that’s flavorful and make an easy one-pot meal which is perfect for meal prep. 5 from 13 votes Pin Course: Dinner Cuisine: Caribbean, Haitian Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 6 Servings Calories: 360kcal Author: Mirlene

          Ingredients for the chicken:

          • 1/4 cup olive oil
          • ½ tsp. kosher salt or to taste
          • ½ tsp. ground black pepper to taste or to taste
          • 1 lb. Chicken breast cut into 1-inch pieces.

          Ingredients for the rice:

          • 2 tbsp. fresh curly parsley
          • 1 ½ tsp. paprika
          • ¼ cup yellow onions chopped
          • 2 tsp. minced garlic
          • 2 cups hot water
          • 1 cup long-grain white rice
          • 1 cup frozen sweet peas
          • 1 1/2 tsp allspice
          • 1 tsp. better than bouillon or Haitian epis
          • 1/4 cup rice vinegar
          • 2 tbsp ground turmeric


          • Preheat the oven to 350 degrees.
          • Wash and pat dry the chicken. Cut the chicken into 1-inch pieces. In a skillet with heat oil, cook the chicken until golden brown on all sides. Then transfer to a paper toweled plate. Do not discard the oil.
          • Add the onions and garlic and cook for 45 seconds or until fragrant. Then transfer the onions and garlic, including the oil into a baking dish.
          • Add the paprika, allspice, better than bouillon or Haitian epis, and turmeric. Mix well.
          • Add the rice and water. Rice vinegar and chicken. Topped with parsley. Mix well. Cover with aluminum foil.
          • Bake for 35 minutes covered on 350 degrees.
          • Then add the peas and mix well, cover, and bake again for and additional 8 minutes. Remove from the oven, fluff and let cool. Serve warm and enjoy.


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          This deliciously juicy Caribbean jerk chicken starts off with a spicy jerk marinade with a hint of sweetness. Paired with a quick side of rice cooked in the marinade along with hearty black beans, it makes for an amazing meal!

          Well, hello there! I’m gonna take you to the Caribbean today. No, no, don’t pack your bags yet. Let me be more specific. I’m gonna bring the Caribbean into your kitchen and to your dining table.

          Caribbean flavors, much like Indian or Asian flavors, are bold and full of color. It’s spicy, savory and tangy – all the good things that I love!

          Caribbean jerk chicken or Jamaican jerk chicken as it may be called, is succulent grilled chicken rubbed with a delicious jerk marinade. If you cannot wait till summer to fire up your grills, you can pull it off in an oven like I did. Oven baked jerk chicken is easy and every bit as delicious as the real thing.

          The magic lies in this delicious potion – the marinade. Jerk marinade has tons of aromatic spices, herbs and hot hot chilies. Traditionally, scotch bonnet chilies are used. If you cannot find them, feel free to use habaneros or any other spicy chili. The number of chilies will depend on the type you use and also your personal preference. An entire scotch bonnet or habanero pepper may be used for a real kick. If you are using serrano peppers or Thai green chilies, you may need 3-4 at least. The jerk marinade is so so good, you will want to drink it up by the spoonful. It goes exceptionally well with all sorts of meat and fish, or even vegetables.

          I added in a good measure of sweet peppers to the roasting pan along with the chicken. The sweetness from the peppers pairs beautifully with all the lovely smoky, spicy flavors that we have going on here.

          The best side dish to pair with this delicious jerk chicken is simple Caribbean rice with beans. I cooked down some of the leftover jerk marinade to make a spicy base for the rice. You can cook the rice in coconut milk for a creamy, smooth mouthful or just use water. I’ve done it either way, and it’s always delicious. Add a handful of cooked black beans or green peas to the rice and it is so hearty and colorful. You can also simply stir-fry leftover cooked rice and beans in some cooked down marinade spice for an even easier recipe. So just use the flavors as a base and play with it!

          This Caribbean or Jamaican jerk chicken and rice is such a vibrant and delicious meal, you will simply have to put it in your regular meal rotation. After all, who doesn’t love a visit to the tropics?!!

          The following recipe card has 3 parts – the jerk marinade, baked jerk chicken and Caribbean rice with beans.

          Caribbean Jerk Chicken & Rice Prep time 30 mins Cook time 1 hour Total time 1 hour 30 mins This deliciously juicy Caribbean jerk chicken starts off with a spicy jerk marinade with a hint of sweetness. Paired with a quick side of rice cooked in the marinade along with hearty black beans, it makes for an amazing meal! Author: Anjana Devasahayam Recipe type: Main, Entree Cuisine: Caribbean Serves: 4-6 You will need: For Jerk Marinade,

          • Scallions – 6
          • Garlic – 6 large cloves
          • Ginger – thick 2″ long knob
          • Scotch bonnet or habanero pepper – 1, large (can also use 3-4 Thai green chilies, red chilies or serrano peppers, in a pinch)
          • Fresh thyme – 1 tbsp
          • Cinnamon powder – 2 tsp
          • Black pepper powder – 1tsp
          • All spice powder – 1 tsp
          • Cardamom powder – ¼ tsp
          • Brown sugar – 1 tbsp
          • Salt – ½ tsp
          • Soy sauce – 2 tbsp
          • Lime juice – from 1 large lime

          For Jerk Chicken,

          • Chicken thighs – 6
          • Jerk marinade – 1 – 1¼ cups
          • Oil or butter – 2 tbsp
          • Sweet peppers – 10-12
          • Lime – 1, sliced

          For Caribbean Rice,

          • Oil or butter – 1 tbsp
          • Jerk marinade – ¾ – 1 cup (whatever’s leftover after using on the chicken)
          • Rice – 1 cup
          • Black beans – 1 can, drained (can also use green peas)
          • Coconut milk or water – 2 cups (or a mix of the two)
          • Salt – to taste

          How to:

  1. Jerk Marinade: Blend all the ingredients together in a blender or food processor. Use gloves when handling the hot peppers. You can de-seed them to lessen the heat slightly but jerk seasoning is supposed to be hot! If you are still apprehensive, start with half the amount of peppers, taste and add more if needed. Remove to a jar, cover and refrigerate till needed. This recipe makes almost 2 cups of marinade.
  2. Jerk Chicken: In a large bowl, rub around 1 cup of jerk marinade all over the chicken, getting under the skin as well. Cover and refrigerate at least for an hour or overnight. Bring chicken to room temperature before proceeding.
  3. Pre-heat oven to 400 deg.F.
  4. Heat oil or butter in a large cast iron or other oven-safe pan. Take chicken out from marinade, shaking off and reserving excess marinade. Place chicken skin side up and cook for 3-4 minutes, to seal in the juices.
  5. Slit the sweet peppers, toss in the leftover marinade and scatter around chicken. Tuck in a few slices of lime as well.
  6. Bake for 50-60 minutes or till chicken juices run clear when poked. Baste chicken with pan juices once or twice during the baking process. Broil chicken for the last 1-2 minutes to get a nice char on the skin. Remove and keep warm.
  7. Caribbean rice with beans: Make the rice while chicken is in the oven. Heat oil or butter in a deep pan. Add jerk marinade and cook on low heat till it thickens and reduces to a thick paste.
  8. Add rice and drained beans and saute for a few seconds. Add water (or coconut milk), salt and bring to a boil. Cover and cook on low heat till done, around 20 minutes. Fluff rice with fork and serve along with jerk chicken.
  9. If you are using leftover rice, toss 3 cups of warmed-up cooked rice along with the reduced jerk marinade and black beans. Season with salt and serve with chicken.

Notes: 1. The prep time shown here does not reflect the chicken marination time. 3.5.3226
Share this amazing roast chicken meal with your loved ones and take them to the tropics from the comfort go your own kitchen! If you are staying in this Valentine’s Day, this is an amazing recipe to whip up for your loved ones.

Don’t forget to PIN & SAVE this recipe for later!

Have you tried jerk chicken? What kind of easy oven baked chicken recipes does you family like? If they love experimenting with flavors, this one is a sure winner! Do try and let me know.

If you like this post, please follow this blog via Email to get post updates (find subscription box on the right side of this page, or scroll down in mobile version).


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You will be transported on a tropical vacation with this ever so easy and flavorful Caribbean Chicken & Rice. Sweet pineapple, savory bacon, satisfying black beans and the spices of Caribbean makes this a perfect meal anytime of the year.

My husband has entered his busy season with work and that means he will be away traveling for quite awhile. We were blessed in that he was able to come home this last week. In my usual fashion I had grand plans of making a bunch of different home cooked meals to spoil him. Home cooking is an absolute treat for him during his busy season and it is one of the ways I can shower him with love. As usual, I was able to accomplish half of what I set out to cook for him. I am always reminded of the anonymous quote, “Most people overestimate what they can do in a day and underestimate what they can do in a lifetime.” This quote helps me to put perspective on not beating myself up when I can’t get everything checked off my list everyday and reminds me not to talk myself out of my bigger life goals. Of the meals I was able to cook for Paul, this Caribbean Chicken & Rice was at the top of his favorites last week. He loved the combination of sweet, spicy and savory.

I absolutely love the spices for this Caribbean Chicken & Rice. The pungent and fragrant allspice, nutmeg and cinnamon with the heat of cayenne is absolutely tantalizing for the senses. Add in the crispy bacon and you can guarantee the heavenly aromas will beckon your family to the dinner table.

Tips for Caribbean Chicken & Rice

  1. While chicken is baking, prep other ingredients and fry the bacon. At around the 20 min mark of the chicken, start prepping the onions, garlic, rice etc. The timing of the chicken should coincide beautifully with the timing of the rice.
  2. 1/4 tsp of cayenne will produce a mild heat, 1/2 tsp is a medium heat and a full tsp will be a hot heat.
  3. If you and your family are not huge fans of Caribbean spices omit the cinnamon, nutmeg, allspice and cayenne. The dish will still taste wonderful but will have more of a Spanish twist.
  4. Two of my favorite dutch ovens to use for this Caribbean Chicken & Rice is either Lodge’s Cast Iron Dutch Oven or Lodge’s Enameled Dutch Oven.
  5. If using brown rice, an additional 1/2 cup of chicken broth may be needed and can be added at the halfway point.

This Caribbean Chicken & Rice is an easy dish to make with the beautifully complex flavors of the Caribbean.

For other easy and flavorful dishes check out:

Crockpot Shredded Chicken Tacos

Roman Pesto Pesto Pasta

Coconut Lime Tequila Shrimp

Caribbean Chicken & Rice

A Caribbean style chicken & rice dish with black beans, pineapple and fragrant spices. Course Dinner Cuisine Caribbean Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 servings Author Heather

  • 2 baked chicken breasts *cubed into 3/4″ squares
  • 2 tbsp olive oil
  • 1/2 lb bacon *cut into strips
  • 1 medium onion *diced
  • 2-3 lg garlic cloves *crushed or minced
  • 1 15-20 oz can pineapple chunks
  • 1 cup Jasmine or basmati rice
  • 2 1/2 cups chicken broth
  • 1 1/2 tsp chilli powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp all spice
  • 1/2 tsp cayenne *1/4 tsp for mild heat
  • 1/2 tsp garlic powder
  • 1 lime *juiced approximately 2 tbsp
  • 15 oz canned back beans *drained
  • chopped cilantro for garnish *optional

  1. Place chicken in baking pan, drizzle with olive oil and sprinkle with salt. Bake at 350℉ for 30 mins or until reaches internal temperature of 165℉. Let cool for about 10 mins and then dice into 3/4″ cubes.
  2. While chicken is baking cut bacon into strips and sauté in dutch oven over med/high heat until browned-about 7-8 mins. Remove bacon onto plate lined with a paper towel to absorb extra grease. Drain pan of all but 2 tbsp bacon grease for sautéing onions. Place pan back onto medium heat. Sauté onion until translucent- about 4-5 mins. Add fresh garlic, sauté until fragrant-about 2 mins. Add rice & spices, stirring frequently until rice is slightly toasted, about 2 mins. Add pineapple, broth and lime juice . Raise heat to high until boiling, cover and then lower heat to med/low. Cook until rice is tender and has absorbed liquid- about 20 mins, making sure to stir halfway through cooking. Add diced chicken, beans and bacon, stir well. Turn off heat and cover with lid. Let rest for 10 mins. Garnish with chopped cilantro and enjoy!

Recipe Notes

*Please use as many organic ingredients as possible.*
If using brown rice a 1/2 cup extra broth may be needed. Half all quantities if making Dinner for 2. Recipe inspired by my brother Tommy.

This recipe is part of Meal Plan Monday.


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Bring the flavours of the Caribbean to your dinner table using only one pan! This One Pot Caribbean Chicken and Rice recipe is super easy and full of flavour!

And just like that, it’s Monday!

How was your week-end? We spent our week-end at the park, then at the airport watching planes land (sounds odd but it’s strangely fun, especially with a two-year old who loves airplanes), then at the park again. I am so happy that it is warm enough to spend time at the park!

During one of our park visits, we met the friendliest cat ever. He came right over and got some pats from Kai, joined him on the merry-go-round and even on the jungle gym! When we left, Kai was asking “where’s my kitty? Where’s my kitty?” I would love to get the poor kid a cat, but Ben is allergic.

Well…now it’s Monday again, and it’s back to the routine. And today I have the perfect Monday-night dinner for us! This one pot Caribbean chicken and rice is easy, healthy, and FULL of flavour!

I am very happy to be partnering with Grace Foods Canada for this post. In case you missed it, I worked with Grace last year on these Jerk Chicken & Grilled Vegetable Quinoa Bowls.

Grace Foods Canada makes bringing the flavours of the Caribbean to your dinner table an easy task. For this recipe, I used two of their products: the Jerk Marinade, which brings a TON of that awesome jerk flavour to the chicken (without being overpoweringly spicy), and their Coconut Water, which is my super secret ingredient to make this rice some of the best rice I’ve ever tasted!

Honestly, I have made coconut rice using coconut milk before, and it is SUPER delicious, however I like to cut down on calories whenever possible. By using coconut water, you cut the fat and calories significantly, and still end up with a subtle but really nice coconut flavour in the rice. Not only that but the texture is unbelievable…creamy, yet still with a chew to it (aka: not mushy).

This one pot Caribbean chicken and rice tastes like total comfort food (thanks to the creamy rice), but it is completely healthy! I snuck the veggies right into the dish, but you could easily omit them and serve with a side salad instead.

And guess what? Only one pan to wash up afterwards! If that doesn’t make you jump for joy on a Monday, I don’t know what will 🙂

Check out the Grace Foods Canada Where To Buy page to see which stores near you stock Grace products!

Be sure to follow along with Grace Foods Canada on Facebook, Instagram and Twitter!

Thank-you to Grace Foods Canada for sponsoring this post! Thank-you for supporting the brands that support Sweet Peas & Saffron. All opinions remain my own.

One Pot Caribbean Chicken and Rice

Course: Dinner Cuisine: Jamaican Calories: 384kcal Author: Denise Servings: 4 An easy and healthy dinner recipe with creamy coconut rice that is topped with Jamaican jerk chicken! All ready in under 45 minutes using only one pan. Cook Time45 mins Total Time45 mins

  • 2 large chicken breasts
  • 1 cup Grace Jerk Marinade plus 1/4 cup more reserved
  • 1 tablespoon olive oil
  • 1 cup long grain rice
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 1/2 cups Grace Coconut Water
  • 2 bell peppers thinly sliced
  • 1 medium zucchini thinly sliced
  • Place the chicken in a baking dish or large bowl with the marinade, turn to coat. Cover and refrigerate for 4 hours (preferably overnight).
  • Heat oil in a large pan over medium heat.
  • Add the chicken, discarding excess marinade, and cook for 3-4 minutes per side, until slightly browned. Remove chicken from pan and set aside on a plate.
  • Add rice, thyme, allspice, salt and brown sugar to the pan, and cook, stirring frequently for 2 or so minutes. Add the coconut water, and scrape any bits off the bottom of the pan.
  • Cover and simmer for 20 minutes (don’t be tempted to peak or stir).
  • After 20 minutes, add the bell peppers and zucchini to the pan, and stir into the rice.
  • Place the chicken on top of the rice, cover, and cook for another 10-15 minutes, until chicken is cooked through and vegetables are tender.
  • Brush the chicken with the remaining ¼ cup of marinade prior to serving.

This is not a spicy jerk chicken recipe. To kick up the heat, feel free to add some Grace Hot Pepper Sauce to the marinade!
Alternatively, you can pick up some of Grace’s Spicy Jerk Seasoning! Serving: 1/4 batch | Calories: 384kcal | Carbohydrates: 50g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 346mg | Fiber: 4g | Sugar: 12g

More Jamaican jerk recipe inspiration:

  • Grilled Jerk Chicken from Once Upon a Chef
  • Slow Cooker Caribbean Beef Tacos with Mango Salsa from Sweet Peas & Saffron
  • Jerk Shrimp and Spicy Sweet Potato Nachos from Maebells


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