Jerk Chicken Thighs
with coconut rice and beans and a side salad
Even if you're in a cold place, this Caribbean-inspired meal will get you feeling like you're in the tropics.
Smarts: While we made this with our jerk seasoning mix, feel free to use Cajun if that's what you already have on hand.
Ingredients
- Jerk or Cajun seasoning - 1 Tbsp
- Brown sugar - 1 tsp
- Cinnamon - 1/2 tsp
- Soy sauce, low-sodium - 1 Tbsp
- Red or white wine vinegar - 1 Tbsp
- Cooking oil - 1 Tbsp
- Jalapenos (opt) - 1, sliced, seeded if you want less heat
- Chicken thighs, boneless & skinless - 1 lb ((use chicken breasts for lower fat option))
- Limes - 1/2, sliced into wedges
- Beans, kidney (14oz / 397g) - 1 can, rinsed and drained
- Garlic - 2 cloves, minced
- Coconut milk - 1 cup
- Bay leaves - 1
- Jerk or Cajun seasoning - 1 tsp
- Rice, long-grain - 1 cup
- Stock, chicken - 1 cup
- Salt - 1/4 tsp
- Garlic - 1 clove, minced
- Bell peppers, any color - 1, sliced thinly
- Vinegar, red or white wine - 1 1/2 Tbsp
- Mustard, Dijon - 1 1/2 tsp
- Oil, cooking - 3 Tbsp
- Mixed greens - 4 oz
Nutrition Facts
Prep
- Chicken - Mix together jerk or Cajun seasoning, brown sugar, cinnamon, soy sauce, vinegar, and cooking oil. Slice jalapenos and add to marinade. Toss marinade with chicken and tenderize with a fork. (Can be done up to 1 day ahead)
- Beans - Rinse and drain.
- Garlic (for rice and salad) / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat a Dutch oven or non-stick pot over medium-high heat for rice and beans. Pour in coconut milk, garlic, bay leaves, and jerk or Cajun seasoning. Bring to a simmer and then add rice, chicken stock, and salt. Cover and bring to a boil and then simmer for 15 to 20 minutes, until rice has absorbed all the liquid. Fold in beans.
- While rice is cooking, heat a skillet over medium-high heat. Brush some oil over skillet and then add chicken. Sear for ~3 minutes, flip and lower heat to medium. Cover with a lid and cook for another 3 minutes or until chicken is done (165F or 74C).
- Make vinaigrette by whisking together garlic, vinegar, Dijon, and cooking oil. Season to taste with salt and pepper. Toss vinaigrette with greens and peppers when rice and chicken are done.
- Remove bay leaves from rice and serve chicken with lime wedges and enjoy with coconut rice and salad!
Nutrition Facts
Reviews
Ratings
76 reviews
I would use a higher ratio of coconut milk to chicken broth next time, but otherwise I love the flavors in this!
0 HelpfulLoved and looking forward to making again although don't love kidney beans but this meal did the, justice.
0 HelpfulWe loved this meal! So much flavor. We did skip the coconut in the rice and it was still awesome. I think next time I might try a bit of pineapple and pineapple juice in the rice to get that sweet element.
0 HelpfulLOVED this one! We used chicken breast instead of thighs. I especially enjoyed the contrast between the spicy chicken (we kept the seeds in the jalopeno) to the coconut rice.
0 Helpful