Jerk Chicken and Rice (Easy Recipe!)
Serves 4
20 mins prep
20 mins cook
40 mins total
This 40-minute simple version of jerk chicken and rice has some heat, a little sweetness, and is extra delicious with a bright mango salsa.
Jerk Marinade
Jerk Chicken and Rice
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Combine all jerk marinade spices through the black pepper in a medium bowl and whisk to combine. Add in olive oil, soy sauce, and lime juice and whisk again into a very smooth paste.
⅕ 2 onion powder⅕ 2 garlic powder⅕ 2 ground ginger⅕ 2 allspice⅕ 2 thyme⅕ 1 paprika⅕ 1 cayenne⅕ 1 cumin⅕ 1 kosher salt⅕ ½ black pepper⅕ 2 brown sugar⅕ ¼ olive oil⅕ 1 soy sauce⅕ 1 lime juicePat chicken thighs very dry with a paper towel then place in a large bowl. Pour on jerk seasoning and rub chicken thighs very well until all sides are coated for each. Cover with plastic wrap and place in refrigerator to marinate while you make remaining components (see note).
⅕ 2 chicken thighsMeanwhile, prepare mango salsa by mixing mango, bell pepper, jalapeño, red onion, cilantro, lime juice, a drizzle of olive oil, and a pinch of salt in a medium bowl. Refrigerate until ready to use.
⅕ 1 mango⅕ 1 small to medium red bell pepper⅕ 1 jalapeño⅕ ¼ red onion⅕ 2 cilantrolimekosher saltolive oilPrepare Success Boil-in-Bag Basmati Rice according to package directions.
⅕ 2 Success Boil-in-Bag Basmati RiceHeat a grill, or cast iron skillet on the stove, over medium-high heat until hot. Remove chicken from refrigerator and put smooth side down on to grill or the skillet. Sear for 5-7 minutes or until the chicken releases easily and is blackened (see note). Flip and continue cooking for 4-5 minutes or until the chicken is cooked through and the thickest parts have reached 165°F.
Divide prepared Success Boil-in-Bag Basmati Rice between bowls and top each with a few of the chicken thighs. Top with some of the mango salsa, sliced scallions, and an extra squeeze of lime.
scallions
