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Caribbean Jerk Chicken
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Caribbean Jerk Chicken
Experience the bold flavors of the Caribbean with this Jerk Chicken recipe. Marinated in a spicy jerk seasoning made with allspice, thyme, and scotch bonnet peppers, this dish is perfect for those who love a little heat. Served with a side of fluffy coconut rice and steamed vegetables, this recipe is a must-try for any food enthusiast. With its rich flavors and vibrant colors, this Jerk Chicken dish is sure to be a hit at any dinner party or gathering.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Soy, Gluten
Ingredients
4 lbs
Boneless Chicken Breast
120 Calories
2 tbsp
Jerk Seasoning
10 Calories
1 cup
Coconut Rice
150 Calories
2 peppers
Scotch Bonnet Peppers
5 Calories
1 sprig
Fresh Thyme
5 Calories
1/4 cup
Coconut Flakes
50 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). In a small bowl, mix together the jerk seasoning, scotch bonnet peppers, and fresh thyme. Rub the mixture all over the chicken breast, making sure to coat it evenly.
2
Heat a large skillet over medium-high heat. Add the chicken breast and cook for 5-7 minutes on each side, or until it is cooked through. Transfer the chicken to a baking sheet and bake for an additional 10-15 minutes, or until it is cooked through.
3
While the chicken is cooking, prepare the coconut rice. In a medium saucepan, combine the coconut rice, water, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the water is absorbed and the rice is fluffy.
4
To serve, slice the chicken breast and place it on top of a bed of coconut rice. Garnish with fresh thyme leaves and scotch bonnet peppers, and drizzle with a jerk seasoning-infused sauce.
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Where cooking meets life and technology.
© 2025 Cooklaif