Caribbean Jerk Chicken Recipe
Grilled chicken marinated in jerk spices, served with rice and beans.
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Ingredients
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Marinade
Rice and Beans
Method
Marinade Preparation
- 1
Prepare the Marinade
In a mixing bowl, combine jerk seasoning, lime juice, olive oil, minced garlic, chopped thyme, and salt. Mix well until combined.
- 2
Marinate the Chicken
Add the boneless chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Cooking the Chicken
- 3
- 4
Rest the Chicken
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Rice and Beans Preparation
- 5
Sauté Vegetables
In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add chopped onion, minced garlic, and chopped bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- 6
Cook the Rice
Add the long-grain rice to the saucepan and stir for 1-2 minutes. Add coconut milk, water, drained black beans, salt, and black pepper. Bring to a boil.
- 7
Simmer
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes or until the rice is cooked and liquid is absorbed.
Serving
- 8
Plate the Dish
Fluff the rice and beans with a fork. Serve the grilled chicken on a plate alongside the rice and beans. Garnish with extra lime wedges if desired.
