Authentic Jamaican Jerk Chicken with Coconut Rice

A vibrant and spicy Caribbean classic featuring chicken marinated in a robust blend of habanero, allspice, and thyme, served alongside creamy, aromatic coconut-infused jasmine rice.

280 min total Base: 4 servings 650 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Chicken thighs, bone-in skin-on, Allspice berries (pimento), Jasmine rice, Coconut milk (full fat) — quantities stay the same regardless of serving count.

Chicken thighs, bone-in skin-on

4 pieces(fixed)

Habanero peppers

2 whole

Allspice berries (pimento)

1 tablespoon(fixed)

Jasmine rice

2 cups(fixed)

Coconut milk (full fat)

14 ounces(fixed)

Instructions

Blend habanero peppers, allspice, green onions, garlic, soy sauce, lime juice, and brown sugar into a smooth jerk marinade.

Marinate chicken in the refrigerator for at least 4 hours, preferably overnight.

Rinse rice and combine with coconut milk, 1 cup of water, and a pinch of salt; simmer until tender and liquid is absorbed.

Grill the chicken over medium-high heat for 6-8 minutes per side until the skin is charred and internal temperature reaches 165F.

Let the chicken rest for 5 minutes before serving atop the coconut rice.

💡 Chef's Tip

For an authentic smoky flavor, add a handful of soaked pimento wood chips to your grill, or finish the chicken under a broiler for extra char if cooking indoors.

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