Caribbean Jerk Chicken and Rice
Caribbean Jerk Chicken & Rice is packed with bold, warm spices and colorful veggies, making it the perfect family dinner.
Lets talk about Caribbean Jerk Chicken and Rice
If you’re like me and absolutely love the Caribbean, this Caribbean Jerk Chicken and Rice recipe will transport you straight to the islands. Whether you’re dreaming of turquoise waters, white sandy beaches, or those amazing tropical flavors, this dish is your ticket to paradise—all from the comfort of your kitchen. 🏖️
It’s packed with bold, warm spices and colorful veggies, making it the perfect family dinner. It’s made it one-skillet so minimal cleanup and the house will smell amazing! Caribbean Jerk Chicken and Rice is my most-viewed recipe on Pinterest for a reason—over 35K engagements! So, grab your skillet and let’s dive into this flavorful journey.
Here’s why I love this recipe for Caribbean Jerk Chicken and Rice!
- One-Pan Magic: Minimal dishes, maximum flavor!
- Easy Prep: With only 15-20 minutes of hands-on time, this dish is a time-saver.
- Island Vibes: The jerk seasoning and vibrant ingredients scream tropical getaway.
The heart of this dish is the homemade Dry Jerk Seasoning! A mix of allspice, thyme, cinnamon, nutmeg, cayenne, and more, it’s the ultimate tropical flavor bomb. If you want another dish to use this spice blend in, try Jerk Chicken Alfredo Pasta.
Caribbean Jerk Chicken and Rice is a meal worth bragging about. And if you love this recipe, try Jamaican Jerk Shrimp Tacos. Yum!
Visual Process for Making Caribbean Jerk Chicken and Rice
Prep the Chicken
Season the chicken thighs with jerk seasoning, salt, and pepper. If you can, marinate them overnight in the fridge for maximum flavor. Short on time? A quick 30-minute rest with the seasoning works too.
Sear the Chicken
Heat a large, oven-safe skillet over medium-high heat. Add a drizzle of avocado oil, then sear the chicken thighs until golden brown on both sides. Remove and set aside.
Sauté the Veggies
In the same skillet, toss in the chopped onion, carrots, celery, and bell peppers. Sauté until softened and fragrant—your kitchen will smell amazing!
Combine and Bake
Pour in the broth, rice, and rice vinegar, scraping up any flavorful bits from the pan. Stir everything together, then nestle the seared chicken back into the skillet. Cover tightly with foil and bake at 350°F for about 45-60 minutes, or until the rice is perfectly cooked.
Now it’s your turn! Ready to give this Caribbean Jerk Chicken and Rice recipe a try? Leave a comment below and let me know how it turns out. Don’t forget to pin this recipe and share it with your friends—because we all deserve a little taste of the Caribbean! 🌺
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Caribbean Jerk Chicken and Rice
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)
- 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
- Homemade Jerk Seasoning: Highly recommend making your own jerk seasoning recipe.
- Rinse Your Rice: This removes excess starch and ensures fluffier grains.
- Use an Oven-Safe Skillet: A cast-iron or heavy-bottomed pan works like a charm.
- Add Heat: Like it spicy? Toss in a diced Scotch bonnet pepper with the veggies for an authentic Caribbean kick.
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.