Spicy Jerk Chicken and Coconut Rice


Preparation10 minutes
Cook time30 minutes
ServingsServes 4 to 6


    For the Chicken and Marinade:
  • 2 Tbsp of Neutral Oil
  • 3 Cloves of Garlic
  • 1 Small Onion, halved and roughly chopped
  • 2 Jalapeno Peppers, halved and roughly chopped (keep seeds)
  • 1 Tbsp of Fresh Ginger
  • 3 Tbsp of Lime Juice
  • 2 Tbsp of Low Sodium Soy Sauce
  • 2 tsp of Ground Allspice
  • 1/2 tsp of Ground Cinnamon
  • 1/2 tsp of Black Pepper
  • 1/4 tsp of Ground Nutmeg
  • 1/2 tsp of Dried Thyme
  • 2 Tbsp of Brown Sugar (packed)
  • Salt to taste
  • 3lb of Bone in, Skin on Chicken Thighs
  • For the rice:
  • 2 cups of Long Grain Rice
  • 3 cups of Water
  • 1 cup of Coconut Milk
  • Pinch of Salt


    1) To make the marinade, in a food processor add all of the ingredients for the marinade (except for the chicken), blend until smooth then pour in resealable bag with the chicken (or a container just big enough to hold the chicken and marinade in snuggly) seal and refrigerate for a minimum of 4 hours or overnight.

    2) Allow the chicken to come to room temperature for 20 minutes before cooking, grill on a hot outdoor grill for about 8-10 minutes per side or sear in a hot cast iron skillet and finish cooking in the oven until the internal temperature reaches 170 degrees.

    3) While the chicken is cooking, cook the rice. In a saucepan, add the water, coconut milk, salt and rice, bring to a simmer over medium heat, cover with a lid and cook on medium low for 15 to 20 minutes.

    4) Serve the chicken along with the rice with an extra squeeze of lime.

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