Save to Pinterest A vibrant Caribbean-inspired dish featuring spicy, aromatic jerk chicken served alongside fragrant mango-studded rice for a perfect balance of heat and sweetness.
This is one of my favorite Caribbean dishes to make when I want something bold and flavorful that also feels like a comforting meal for the family.
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Ingredients
- Jerk Chicken: 4 bone-in skin-on chicken thighs, 2 tablespoons vegetable oil, 3 green onions chopped, 2 cloves garlic minced, 1 Scotch bonnet pepper seeded and chopped (use gloves), 1 tablespoon fresh thyme leaves, 2 teaspoons ground allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon brown sugar, 2 tablespoons soy sauce (use gluten-free if needed), 2 tablespoons lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper
- Mango Rice: 1 cup long-grain white rice, 1 1/2 cups water, 1/2 teaspoon salt, 1 ripe mango peeled and diced, 1/4 cup chopped red bell pepper, 2 tablespoons chopped fresh cilantro, 1 tablespoon lime juice
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Instructions
- Prepare the jerk marinade:
- In a blender or food processor combine green onions garlic Scotch bonnet pepper thyme allspice cinnamon ginger brown sugar soy sauce lime juice salt and black pepper Blend until smooth
- Marinate chicken:
- Rub the marinade all over the chicken thighs ensuring they are well coated Let marinate for at least 30 minutes or up to overnight in the refrigerator for deeper flavor
- Preheat oven:
- Preheat the oven to 400℉ (200℃)
- Sear chicken:
- Heat vegetable oil in a large oven-safe skillet over medium-high heat Add chicken thighs skin-side down and sear for 34 minutes until golden brown Flip and sear the other side for 2 minutes
- Bake chicken:
- Transfer the skillet to the oven and bake for 2530 minutes or until the chicken is cooked through and juices run clear (internal temperature 165℉/74℃)
- Prepare mango rice:
- Rinse the rice under cold water until the water runs clear In a medium saucepan combine rinsed rice water and salt Bring to a boil then reduce heat to low cover and simmer for 15 minutes or until the liquid is absorbed and rice is tender
- Rest and mix rice:
- Remove from heat and let sit covered for 5 minutes Fluff the rice with a fork then gently fold in diced mango red bell pepper cilantro and lime juice
- Serve:
- Serve jerk chicken hot accompanied by mango rice
Save to Pinterest Making this meal always brings lively family dinners full of smiles and eager second helpings.
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Notes
Pair with a crisp slightly sweet white wine such as Riesling or a cold lager For a vegetarian twist try jerk-marinated tofu
Required Tools
Blender or food processor Oven-safe skillet Medium saucepan Chefs knife Cutting board
Allergen Information
Contains soy (soy sauce) Double-check soy sauce for gluten if required Prepared in a gluten-free and dairy-free manner
Save to Pinterest 
Serve immediately after cooking to enjoy the full flavors of the jerk marinade and fresh mango rice.
Common Recipe Questions
- → What level of heat does the jerk seasoning have?
The jerk seasoning offers a medium to high heat thanks to Scotch bonnet peppers, but can be adjusted by substituting milder peppers like jalapeño.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts or drumsticks can be used; just adjust cooking time accordingly to ensure they remain juicy and fully cooked.
- → How is the mango rice prepared?
The rice is cooked until tender and then gently folded with diced mango, red bell pepper, cilantro, and lime juice for a bright, fresh flavor complement.
- → What cooking methods are used for the chicken?
The chicken is first seared in a hot skillet to develop a golden crust, then baked in the oven to cook through evenly and retain juices.
- → Are there suggestions for beverage pairings?
This dish pairs well with crisp, slightly sweet wines like Riesling or a cold lager to balance the spices and sweetness.
