Easy One Pan Jerk Chicken and Rice-Bold Island Flavor
Caribbean Jerk Chicken and Rice is made in one-pan, packed with bold, warm spices and colorful veggies, making it the perfect family dinner.
August 2025 update: I first shared my Caribbean Jerk Chicken and Rice recipe back in February 2024, but I just gave it a little refresh. This update includes step-by-step photos to go along with the video, which is perfect if you’re in a spot where you can’t watch it. I also snapped some new pictures that, fingers crossed, will help more folks find and try it out.
The biggest update though? Last night, I made it using corn cob broth I had canned after freezing sweet corn a few weeks ago, and wow, it took the flavor to a whole new level. If you’ve got some hanging out in your pantry or freezer, definitely use it. It adds this warm, slightly sweet depth that is just so good. If you try it, let me know what you think and leave a review.
👩🍳 Caribbean Jerk Chicken and Rice
My family really loves going on cruises. The kids run wild with a group of teenage friends the whole time, and my husband and I actually get to relax. Planning a cruise is easy since everything is handled for you. You get to visit a bunch of tropical islands in one trip and it’s low stress from start to finish.
We’ve tried a few cruise lines but Royal Caribbean has been our favorite so far. As for islands, nothing beats Carnival’s Half Moon Cay. The water is crystal clear, warm, and shallow, and since it’s a private island, it feels peaceful and safe. My daughter actually found a wedding ring buried in the sand underwater. We had wandered farther down the beach than anyone else so we knew it wasn’t from our ship. It must have been there a long time.
Lunch that day was buffet style right on the beach and the Jerk Chicken and Rice was amazing. As soon as we got home I started testing recipes to bring those flavors back to life.
This one-pan Caribbean Jerk Chicken and Rice is packed with bold spices and colorful veggies. It’s a great family dinner that all comes together in one skillet. Less cleanup, more flavor, and your whole house will smell incredible while it cooks.
The Jerk Seasoning is the secret weapon here. It smells unbelievable and works on everything from burgers to grilled chicken to meatloaf. I even used it in a Caribbean Jerk Pasta that turned out fantastic.
If you’re into bold flavors and easy dinners, this one’s for you. And if you love this recipe, you’ve got to try my Jamaican Jerk Shrimp Tacos and Three Cheese Caribbean Jerk Chicken Alfredo. Both use the same seasoning, both are quick to make, and both are full of flavor. You’ll want to keep them in your weeknight rotation for sure.
🛒 Ingredients for Jerk Chicken and Rice
How to Make Jerk Chicken in One Pan
Start by preheating your oven to 350°F so it’s ready when you are. While that’s heating up, grab your chicken thighs and season them all over with a good mix of dry jerk seasoning, kosher salt, and black pepper. Make sure you rub the seasoning in really well, especially if you’re working with skin-on chicken—get some of that flavor tucked under the skin too. Let the chicken sit out on the counter for about half an hour so the seasoning can soak in and the meat isn’t going into the pan ice cold.
Meanwhile, heat up a bit of avocado oil in a cast iron skillet or any oven-safe pan over medium heat. Once the oil’s shimmering, place the chicken in the pan and sear it on both sides until it starts to get that golden color. You’re not trying to cook it through at this point, just build flavor. Once it’s seared, take the chicken out and set it aside.
In that same skillet, toss in your chopped onions, carrots, celery, and both red and yellow bell peppers. You want everything diced fairly small so it cooks evenly and blends nicely with the rice later. Add in some fresh chopped parsley and sauté the veggies for a few minutes until they soften and start to smell really good. Don’t rush this step—the goal is to build a solid flavor base.
Now stir in your uncooked rice and sprinkle in more jerk seasoning. Mix everything together so the rice is coated in all that flavor and picks up the oil and seasoning left in the pan.
Season again lightly with salt and pepper, give it another quick stir, and then pour in your broth along with a splash of rice vinegar. The vinegar adds a nice little brightness that balances out the richness of the chicken and the heat of the spices.
Nestle the seared chicken pieces right back into the skillet, pushing them down a bit so they’re surrounded by rice and broth. Cover the whole thing tightly with foil to trap the steam inside, then bake it in the oven for about an hour.
Once it’s done, take it out carefully, remove the foil, and fluff the rice with a fork. Let everything cool down just a little before serving. The rice should be tender, flavorful, and perfectly cooked, and the chicken should be juicy and full of that spicy-sweet jerk goodness.
Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook!
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content. Rest assured, I only recommend products I personally use and love. Thank you for your support!
Easy One Pan Jerk Chicken and Rice-Bold Island Flavor
Equipment
- Cast-Iron Skillet
- Jerk Seasoning See notes for recipe
Ingredients
- 2.5 lb Boneless Skinless Chicken Thighs
- ½ tsp Kosher Salt
- ½ tsp Ground Black Pepper
- 1 tbsp Dry Jerk Seasoning (see notes for recipe)
- 1 tbsp Avocado oil
- ⅓ cup Diced Yellow Onions
- 2 Diced Carrots
- 2 Stalks of Diced Celery
- ½ Diced Red Bell Pepper (Seeds and stem removed)
- ½ Diced Yellow Bell Pepper (Seeds and stem removed)
- 3 Sprigs Chopped Curly Parsley
- 1 cup Long Grain White Rice (washed)
- 1 tbsp Dry Jerk Seasoning
- 2½ cups Vegetable Broth (or hot water (Or corn cob broth if you have it))
- 1 tsp Kosher Salt
- 2 tbsp Rice Vinegar
Instructions
- Preheat the oven to 350℉.
- Season the chicken thighs with ½ tsp Kosher Salt, 1 tbsp Dry Jerk Seasoning, and ½ tsp Ground Black Pepper. Ensure the seasoning is evenly distributed, including under the skin if not using skinless chicken. Let it sit for 30 minutes.
- Heat 1 tbsp Avocado oil over medium heat in a cast iron or other oven-safe skillet. Once hot, add the seasoned chicken and sear on both sides until lightly golden brown. Set the chicken aside.
- In the same skillet, add ⅓ cup Diced Yellow Onions, 2 Diced Carrots, 2 Stalks of Diced Celery, ½ Diced Red Bell Pepper, ½ Diced Yellow Bell Pepper, and 3 Sprigs Chopped Curly Parsley. Sauté for 3-4 minutes.
- Add 1 cup Long Grain White Rice and 1 tbsp Dry Jerk Seasoning. Mix well. Season with salt and pepper. Mix again.
- Pour in 2½ cups Vegetable Broth and 2 tbsp Rice Vinegar.
- Place the seared chicken back into the skillet. Cover the skillet tightly with aluminum foil.
- Bake covered at 350℉ for 1 hour.
- Remove from the oven, fluff the rice, and let it cool slightly before serving.
Video
Notes
- Highly recommend making your own jerk seasoning recipe.
- This removes excess starch and ensures fluffier grains.
- Use an oven proof skillet. A cast-iron or heavy-bottomed pan works like a charm.
Substitutions
Storage
Nutrition
FAQs
What cuts of chicken are good in a Jerk Chicken Recipe?
I prefer skin-on chicken thighs for their affordability, juiciness, and rich flavor. If possible, go for boneless thighs as they cook more evenly. Ensure the meat reaches at least 165℉ for safety.
What is the difference between Jamaican Jerk Seasoning and Caribbean Jerk Seasoning?
Jamaican Jerk Seasoning and Caribbean Jerk Seasoning are terms that are sometimes used interchangeably, as Jamaica is a part of the Caribbean. However, Jerk Seasoning is a style of cooking and flavoring that originated in Jamaica and was adopted by the other caribbean islands. There are some variations in flavors between the two but they are generally the same. Jamaican jerk seasoning uses Scotch Bonnet Peppers and can be quite hot, while the other varieties might use much milder peppers.
What is in jerk seasoning?
Jerk seasoning stands out with a bold, complex flavor that melds spicy heat, sweetness, and savory notes. Hot peppers, allspice, thyme, garlic, and cinnamon create its unique, aromatic taste, offering a memorable, robust seasoning. It delivers a spicy kick with a hint of sweetness and a depth of aromatic spices.
This jerk seasoning mix is also really good as a rub for chicken drumsticks. Coat the legs, let them rest for 30 minutes and then grill them. Easy peasy!
What to Serve with Jerk Chicken and Rice
You really don’t need anything extra with this jerk chicken and rice because honestly, it’s already a complete meal. Flavor-packed, hearty, and hits all the right notes. But if you wanna take it next-level (and why not?), serve it up with a fresh mango salsa or a simple side of grilled pineapple to really lean into those island vibes. For drinks, you can’t go wrong with an ice-cold rum punch, a coconut mojito, or even just some sparkling lime water if you’re keeping it light. And if you’ve got a sweet tooth lurking, a slice of classic Caribbean rum cake or a dish of creamy coconut flan would be absolute perfection to close the night.
Who doesn’t love a good one-pan meal?
If you’re loving how easy this jerk chicken and rice makes dinner, you’re gonna be obsessed with these other one-pot (or one-pan!) rockstars. Let’s be real, it’s less mess and more flavor is basically the dream. First up, you’ve gotta try my Sundried Tomato Chicken with Parmesan Garlic Sauce. It’s creamy, tangy, and straight-up restaurant-level good, but somehow still totally weeknight-friendly.
Feeling a little Mediterranean? (Same.) My One-Pan Mediterranean Chicken and Orzo and Mediterranean Chicken in Pesto Asiago Sauce bring all the herby, cheesy goodness your heart could want. And if you want something cozy and carb-tastic, don’t sleep on the One-Pan Chicken Pot Pie with Rosemary Biscuits, because biscuits baked on top of creamy chicken filling? Life-changing.
If you’re craving something fun and a little unexpected, the Sweet Potato Cheeseburger Skillet brings that classic burger flavor but sneaks in a veggie boost (your secret’s safe with me). Or grab a taste of the tropics with my Pineapple Fried Rice, perfect for those nights when you’re one pineapple chunk away from booking a beach vacation. Speaking of cozy, my Sweet Potato Tater Tot Casserole and good ol’ classic Tater Tot Casserole are the kind of comfort food that makes you wanna throw on sweats and binge-watch your favorite show.
And don’t forget my One-Pan Roasted Tarragon Chicken and Wild Rice Recipe. It’s earthy, savory, and a little fancy without the fancy effort. Need something even easier? My Crockpot Chicken Tortilla Soup practically cooks itself and gives you that zesty, hearty hug-in-a-bowl vibe we all need sometimes.
Basically, if you loved this jerk chicken and rice, you’re gonna want to pin all of these one-pan meals too. Easy clean-up, big flavors, and a whole lot of happy bellies. What more could you ask for?
Made this in a pan on the stove. Added coconut milk broth and water. Browned chicken removed it added everything else browned it added back the chicken water coconut milk and water. Turned out amazing
That sounds sooooo good! I will have to try it with coconut milk. Thank you so much for reviewing the recipe. It’s also one of my favorites.
I am the creator. This is my most pinned recipe and one of my families favorites.