Jerk Chicken and Rice
About This Jerk Chicken & Rice Recipe
This recipe is my version of the classic comfort dish: spicy, fragrant jerk chicken baked right on top of creamy coconut rice loaded with peppers, onions, green onions, and peas. I made my own jerk seasoning so it’s extra aromatic — allspice, thyme, nutmeg, cinnamon, habanero, garlic, and even finely chopped raisins for sweetness, which makes the final dish so much richer and more complex. The chicken gets beautifully golden from searing, then finishes in the oven while the rice absorbs all the drippings, aromatics, and seasoning. It’s flavorful, spicy, cozy, and shockingly easy for how impressive it tastes.
Why You’ll Love It
Homemade jerk seasoning with big, bold, deep flavor
One-pot recipe — chicken and rice cook together
Coconut cream makes the rice creamy and luxurious
Sweetness from raisins & brown sugar balances the heat perfectly
The chicken juices drip into the rice while baking (elite)
Great for meal prep or feeding a crowd
Customizable heat levels — use more or less habanero
Ingredients You’ll Need
Jerk Seasoning & Chicken
Chicken thighs, bone-in + skin-on
Habanero pepper
Allspice, paprika, cinnamon, nutmeg, cloves, ginger
Fresh thyme
Garlic (fresh + powdered)
Onion powder
Brown sugar
Raisins (finely chopped)
Lime zest
Salt + pepper
Rice
Long-grain white rice
Coconut cream (or coconut milk)
Chicken broth
Onions, bell peppers, garlic
Frozen peas
Green onions
Olive oil
Remaining jerk seasoning
Lime juice
Salt + pepper
How to Make It
Start by pulsing raisins, garlic, and habanero until finely chopped, then mix with all the spices and lime zest to create the jerk seasoning. Rub part of it on the chicken and marinate at least 2 hours or overnight. Sear the chicken in an oven-safe pot until golden, then remove. Sauté peppers, onions, garlic, and green onions in the same pot. Add rice, coconut cream, broth, and the remaining seasoning. Bring to a boil, nestle the chicken back in (skin up), and bake uncovered until the chicken is cooked and the rice is fluffy. Steam peas on top during the last few minutes. Finish with fresh green onions and lime juice.
Tips for Success
Marinate overnight for the deepest jerk flavor.
Sear the chicken well — the caramelization adds huge flavor to the rice.
Use full-fat coconut cream for the creamiest texture.
Leave the pot uncovered — it helps the chicken skin stay crisp.
Add peas at the end so they stay bright green.
Adjust heat by adding or reducing habanero and ginger.
Let it rest 5 minutes so the rice finishes steaming.
Frequently Asked Questions
Can I use boneless chicken?
You can, but bone-in adds way more flavor and moisture. Reduce bake time slightly.
Can I use store-bought jerk seasoning?
Yes, but the homemade one is much richer and more complex.
Can I substitute coconut milk?
Yes — full-fat is best. Lite coconut milk will make the rice less creamy.
Can I add beans?
Absolutely! Kidney beans, black beans, or pigeon peas are delicious.
Is it very spicy?
It has heat from the habanero, but the coconut cream and brown sugar balance it nicely.
What to Serve With Jerk Chicken & Rice
Fried plantains
Mango salsa
Simple green salad
Grilled corn
Pickled onions
Extra lime wedges
More Recipes You’ll Love
Jerk Chicken & Rice
Ingredients
- 6-8 Bone-in Skin-on Chicken thighs
- 1 habanero pepper (finely chopped or pulsed in a food processor) (or more if you want it hotter)
- 2 teaspoons ground allspice
- 2 teaspoons fresh thyme
- 2 teaspoons smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 5 cloves of garlic (finely chopped or pulsed in a food processor)
- 1/4 cup raisins (finely chopped or pulsed in a food processor)
- 1/2 teaspoon ground turmeric
- Zest of 1 lime
- 2 cups long-grain white rice, rinsed
- 1 (13.66 oz can) coconut cream (or full-fat coconut milk)
- 2 cups chicken broth (or water + 2 chicken bouillon cubes)
- 2 medium onions, diced
- 2 bell peppers, diced
- 5 cloves garlic, minced
- 2 cups frozen peas (or your preferred veggie)
- 2 cups green onions, thinly sliced
- 4 tablespoons olive oil
- The remaining jerk seasoning- about 3 tablespoons (to add to the rice)
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Pulse the raisins, garlic, and habanero in a food processor or chop them finely until you have small bits.
- In a bowl, combine all the dry spices, and then add the raisins, garlic and habanero, and lime zest and stir well.
- Use about 3 tablespoons to rub on the chicken thighs, then refrigerate overnight or for at least 2 hours. Save the rest for the rice.
- Preheat oven to 350°F
- In a large, oven-safe pot or Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Once hot, add the chicken thighs and drumsticks. Sear for 5-6 minutes on each side until crispy and golden. Remove the chicken from the pot and set aside.
- In the same pot, add the remaining 2 tbsp of olive oil. Add the diced onions, bell peppers, green onions, and garlic, cooking for about 3-4 minutes until softened and fragrant.
- Stir in the rice, ensuring it gets coated with the oil and veggies.
- Pour in the coconut cream and chicken broth, stirring to combine. Add the remaining Jerk Seasoning, salt, and pepper.
- Bring the mixture to a boil over medium-high heat.
- Once the liquid is boiling, nestle the seared chicken thighs back into the pot, skin-side up. Ensure they’re sitting on top of the rice mixture.
- Place the pot in a preheated oven at 350°F without a lid. Bake for 30-35 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender.
- About 5 minutes before the dish is done, add the frozen peas on top of the rice and chicken, and return the pot to the oven to steam the peas.
- Once the chicken is cooked through and the rice is fluffy, remove the pot from the oven. Let it sit for 5 minutes before serving.
- Garnish with additional green onions and serve with extra lime wedges.
Some Cooking Essentials:
9 Qt Dutch Oven
Shun Cleaver
All Clad Measuring Cups
NutriBullet
*Some of the links on this site are affiliate links. This means if you click on the link and make a purchase, I may receive a small commission, at no extra cost to you. I only recommend products or services that I use and trust.
