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Jerk Chicken Thighs | from 3/9/15
with coconut rice and beans and a side salad

Active: 35 minTotal: 35 min
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Our members loved the Caribbean flavors of this meal and so many people marked it as a favorite. We're sure it's been made again and again, but now we get to introduce it to new members! Have fun 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

Servings:
4
Metric
Mixed Green Salad with Bell Peppers:
  • Garlic - 1 clove, minced
  • Bell peppers, any type - 1, sliced thinly
  • Red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 1/2 tsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 4 oz
Jerk Chicken Thighs:
  • Jerk or Cajun seasoning - 1 Tbsp
  • Brown sugar - 1 tsp
  • Cinnamon - 1/2 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 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
Coconut Rice and Beans:
  • Kidney beans (14oz / 397g can) - 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
  • Chicken stock - 1 cup
  • Salt - 1/4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. Beans - Rinse and drain.
  3. Garlic (for rice and salad) / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)

Make

  1. 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.
  2. 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).
  3. 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.
  4. Remove bay leaves from rice and serve chicken with lime wedges and enjoy with coconut rice and salad!
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Reviews

This meal has 51 reviews

Quick and delicious!

By: Brian
Posted: Apr 20, 2019
Diet: Original

I made my own jerk seasoning when my attempt to find at the store failed. Still have some for my next meal. Delicious!

By: Veronique
Posted: May 19, 2016
Diet: Original

Very good, cinnamon adds a nice touch. I added some garlic powder as well and skipped the jalapenos. It was still plenty spicy for me!

By: Laura
Posted: Feb 16, 2016
Diet: Original

Really good! Used chicken tenders - they were moist and flavorful. Added extra garlic to the rice and added the beans with the stock. Put too much garlic in the salad dressing - it was spicy!

By: Kyler
Posted: Jan 12, 2016
Diet: Original

Yummy! I used Lite Organic coconut milk and reduced the oil in the salad dressing to 1 TBS to shave off calories. I used Creole seasoning and Zatarain's mustard instead of Dijon. I forgot to spritz the rice with the lime - but will definitely do that last time. Hubby and I loved it. We ate all the cauliflower between the two of us and have rice and salad for lunch tomorrow!

By: Alicia
Posted: Jan 07, 2016
Diet: Vegetarian

Used habanero from garden instead of jalapeño

By: Kate
Posted: Oct 18, 2015
Diet: Original