Description
Caribbean Jerk Chicken and Rice is a vibrant dish that delivers an explosion of flavors with every bite. Marinated in a blend of spices, the succulent chicken is grilled to perfection and served over fluffy rice that absorbs all the delicious juices. This easy-to-make recipe is perfect for summer gatherings or cozy weeknight dinners, bringing the taste of Jamaica straight to your kitchen.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic
- 2 Scotch bonnet peppers (adjust for spice preference)
- 4 green onions
- 1 tsp dried thyme
- 1 tsp pimento (allspice)
- 3 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 2 cups long-grain rice
- 4 cups low-sodium chicken broth
Instructions
- Blend garlic, Scotch bonnet peppers, green onions, thyme, pimento, soy sauce, lime juice, and olive oil until smooth to create the marinade.
- Marinate chicken in the mixture for at least 2 hours in the fridge.
- Sear marinated chicken in a skillet over medium-high heat for 5-7 minutes per side until golden brown.
- Cook rice with chicken broth in a separate pot; bring to a boil, then simmer covered for about 18-20 minutes.
- Slice cooked chicken and fold it into the rice along with any remaining juices from the skillet. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 425
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg