One-Skillet Jerk Chicken & Rice
A One-Skillet Meal that is packed with Caribbean flavors! Made in just 1 hour or less, this One-Skillet Jerk Chicken & Rice will become a household favorite. Trust me, just one bite will have you hooked!
A Taste of the Caribbean!
Now y’all already know that I love a good one-skillet meal! I can’t stand washing dishes at all. So, anything that can decrease the number of times that I’m at the sink is great! So, this time around, I’m craving some Caribbean flavors. What better way to do that than with JERK!
My One-Skillet Jerk Chicken & Rice is a must-have, especially during these colder months! It’s packed with bold flavors that will have you drooling. The spicy and tender chicken paired with the skillet rice & peas will not disappoint at all!
Let’s Talk JERK!
If you haven’t been hiding under a rock all of your life, you’ve probably heard of Jerk Seasoning! But, if you haven’t, Jerk is actually a style of cooking that originated in Jamaica. The protein or vegetables are marinated in a paste referred to as Jerk Seasoning (or marinade).
It is made up of various ingredients including scotch bonnet peppers, allspice, onions, garlic, scallions, salt, pepper, thyme, and a few other herbs and spices. It varies depending on the person making it. Traditionally the meat or vegetables are then cooked over a wood fire. But, today, there are so many ways of cooking Jerk.
Jerk is in my top five flavors of all time. It packs so much flavor and goes great on pretty much any protein that you can think of! For those who love spice, this is the seasoning for you!
One-Skillet Jerk Chicken & Rice Ingredients:
This one-skillet meal is made up of ingredients packed with flavor! The ingredients are also very easy to use and find. For this meal, especially, I suggest using as many fresh ingredients as possible! They definitely shine through this recipe. Let’s walk through them to see how!
Chicken Thighs: The thigh has to be my favorite part of the chicken! Not only is it dark meat (which is way better than white meat), they are extra juicy and moist. You’ll need about 3 lbs of bone-in and skin-on chicken thighs.
Jerk Seasoning: I love making my own jerk seasoning, but for the everyday person, that’s not going to happen. I always suggest using either Walkerswood or Grace Brand Jerk Seasoning. They are both very flavorful and range in spice levels.
Fresh Ginger: Ginger is used a ton in Caribbean cooking! This recipe wouldn’t be right without it! I always suggest using fresh minced ginger. But, a teaspoon or two of ground ginger will work as a great substitute.
Seasoning Mix: I kept the seasoning mix really simple to allow the jerk spice to shine throughout the chicken. The seasoning mix is made up of salt & ground black pepper. You’ll also need to season the rice and peas (beans) with some salt and ground black pepper.
Brown Sugar: I added about 1 tablespoon to the chicken to help balance out all of those bold spices. I also added some into the optional jerk sauce. Don’t worry, it won’t taste sweet at all.
Fresh Lime Juice: One of the best ways to cut some of the spice in this dish is by adding some acidity. Lime juice does a great job of doing this, plus it’s used in a lot of Caribbean cooking as well.
EVOO: To sear the chicken, you’ll need some oil. I decided to go with extra virgin olive oil. But, any neutral cooking oil will work as well (i.e. vegetable oil, grapeseed oil, canola oil, etc.)
Butter: After cooking with the oil, I discarded it. I kept all of those delicious jerk bits from the chicken in the pan though. I added some butter to the pan to saute the vegetables.
Onions & Garlic: For flavor, of course, I sauteed one medium onion and about 2 tablespoons of garlic. They made the rice and peas taste even better.
Scallions: Scallions are also widely used in Caribbean cooking. They have that sharp peppery flavor that onions have, but with a slight sweetness. Have a few extras on the side to garnish the meal with.
Scotch Bonnet Peppers: These babies right here a packed with spice! They give the jerk seasoning its spice. I added one to the rice to give it some spice. You want to make sure you handle these very carefully. Keep your hands away from your face when cutting these.
Long-Grain White Rice: Rice and peas (or beans) is another Caribbean staple that is always a fan favorite when made the right way. Most recipes use some type of long-grain white rice.
Chicken Stock & Coconut Milk: I decided to use a mixture of chicken stock and coconut milk to cook the rice. Some people use water, but a good stock has so much more flavor! The coconut milk adds a slight sweetness and creaminess to the rice.
Kidney Beans: The peas in the rice and peas are actually beans (if you didn’t know already). You can easily use fresh beans and soak them overnight. But, if you’re pressed for time, use canned kidney beans. Make sure they are completely drained before adding to the sauce.
Allspice: The allspice gives the rice and peas an earthy and slightly fruity type of flavor. You’ll only need about a ½ tsp total
Fresh Thyme: The fresh thyme added to the rice adds to its overall flavor and herbaceousness. Thyme is a must-have in Jamaican cooking! It’s used in many of the soups, stews, and seasonings of the country.
How to make One-Skillet Jerk Chicken & Rice
This recipe might seem complicated, but it’s all made in one pan! No extra dishes over here! It requires a simple sear and steaming of rice. The end result will be this bold pan of flavors!
This recipe is a perfect one-pan meal and will have you wanting more and more! The full written recipe is below, but here’s an overview.
STEP 1: Clean & Season the Chicken Thighs. In a large bowl season the chicken thighs with jerk seasoning, fresh ginger, salt, ground black pepper, onion powder, garlic powder, brown sugar, and fresh lime juice. If time allows, marinate the chicken for 30 minutes to an hour.
STEP 2: Sear the Chicken Thighs. Heat extra virgin olive oil in a large skillet over medium-high heat. When hot, sear the chicken on both sides in batches until golden brown (about 3-4 minutes). Transfer to a plate and set aside.
STEP 3: Saute the Veggies & Toast the Rice. In the same skillet, melt 3 tbsp of butter and then saute the onions until translucent and soft (about 3 minutes). Reduce heat to medium and add the minced garlic, chopped scallions, chopped scotch bonnet pepper, jerk seasoning, and rice. Mix and cook for 2 - 3 minutes.
STEP 4: Add the Liquids, Beans, Herbs & Seasonings. Add chicken stock, coconut milk, kidney beans, salt, ground black pepper, and thyme sprigs into the pan and bring to a simmer.
STEP 5: Allow the Chicken & Rice to Cook. Reduce heat to medium-low and add the chicken back into the skillet. Cover the skillet and cook for 20 - 25 minutes or until rice is cooked and the chicken reaches 165°F internally.
STEP 6: Make the Jerk Sauce. While the chicken is cooking, mix together all of the ingredients for the jerk sauce in a small saucepot. Heat on medium heat until the sauce begins to simmer.
STEP 7: Garnish & Serve Hot! When finished cooking, garnish the chicken with some extra scallions and the sauce. Serve hot and enjoy!
What to Serve with One-Skillet Jerk Chicken & Rice:
To be honest, this meal doesn’t need any type of side dishes to go with it! It’s a whole meal in one pan!
But, I know some people would love some extra sides with it! Here a just a few of my favorite side dishes that I recommend:
Jamaican Steamed Cabbage
Yucca Fries
Fried Plantains
Jamaican Callaloo
Macaroni Pie
Grilled Pineapples or Mango Salsa
I’d love to hear your feedback about this EASY One-Skillet Jerk Chicken & Rice Recipe. Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
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