Easy Jamaican Jerk Chicken With Coconut Rice And Beans
<30 min,  Chicken,  Lunch and Dinner,  Non-Vegetarian

Easy Jamaican Jerk Chicken With Coconut Rice And Beans

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Quick and easy Jamaican Jerk Chicken served with fragrant coconut rice and beans. Tender and juicy chicken flavoured with a spicy, sweet and tangy jerk marinade. It goes really well with this one-pot rice and kidney beans, which is cooked with coconut milk. Along with this, serve a fresh and simple salsa. It compliments the spicy chicken and creamy rice very well.

Jamaican Jerk Chicken

This pan-roasted Jamaican or Caribbean chicken is a super spicy and flavourful grilled chicken recipe. To make this you’ll need chicken breasts. You can also use boneless chicken pieces, chicken legs etc. 

Along with this, you will require Bechef’s Jerk Sauce. This is a spicy and smoky jerk sauce that is made with allspice, scotch bonnet pepper, soy sauce, tomato paste and many other ingredients. This sauce is perfect for this recipe. It adds the traditional Jamaican flavour to the chicken.

Marinate the chicken with this sauce and a few other ingredients (check below). Then let it rest for 30 minutes. After that, you can cook it as per your liking. I have cooked it over the stove in a pan and it hardly takes 15 minutes to cook both the chicken breasts. But you can also grill or bake it in the oven if you like.

Coconut Rice And Beans

This coconut rice is inspired by Jamaican Rice and Peas/Beans, that is made with long-grain rice, pigeon peas/kidney beans, fresh coconut milk, allspice, scotch bonnet pepper, garlic, thyme, scallions etc.

But for this recipe, I have used basmati rice, kidney beans, store-bought coconut milk, garlic, salt, pepper and fresh coriander leaves.

Salsa

This is a simple salsa recipe made with fresh tomato, onion, capsicum or green bell pepper, garlic, lemon juice, coriander leaves, salt and pepper.

Watch how to make easy Jamaican Jerk Chicken:

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Easy 15-Minute Dinner

Want to make a quick dinner?

Then marinate the chicken, soak the rice, chop all the veggies for the salsa (but don’t mix it) beforehand.

And when you are ready, cook both the rice and the chicken at the same time, on different burners (gas stove). It will save you a lot of time.

Just before serving, toss all the salsa ingredients in a bowl and serve.

Dinner is ready in 15 minutes!

Easy Jamaican Jerk Chicken With Coconut Rice And Beans

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Prep Time: 10 min | Cook Time: 40 min | Total Time: 50 min

Resting Time: 40 min

Serves: 2 people

Ingredients:

For Jamaican Jerk Chicken:

2  chicken breasts, boneless and skinless

2 tbsp onion paste

1 tbsp garlic paste

1 tsp ginger paste

1 tbsp lemon juice

½ tbsp honey

1.5 tsp soy sauce

4 tbsp Bechef’s Jerk Sauce

2-3 tbsp oil

Salt to taste

For Coconut Rice and Beans:

1 cup long-grain rice or basmati rice

1 cup kidney beans, cooked

1 cup water

1 cup coconut milk

1 tsp garlic, chopped or minced

Salt and pepper, as per taste

Coriander leaves, for garnishing

For Salsa

1 cup tomato, chopped

⅓ cup onion, chopped

⅓ cup capsicum, chopped

2 tsp garlic, finely chopped or minced

2 tsp lemon juice

2-3 sprigs fresh coriander, chopped

Salt and pepper, as per taste

To make Jamaican Jerk Chicken:

Marinade:

Take a bowl, pour onion paste, garlic paste, ginger paste, lemon juice, honey, soy sauce, salt and jerk sauce. Give it a good mix.

Add the chicken breasts. Give them a toss. Make sure the pieces are coated with the marinade. Allow them to marinate for 30 minutes.

Pan Roast:

Heat oil in a non-stick pan or skillet over medium flame. Add the marinated chicken breasts. Allow each side to cook for 6-8 minutes or until golden brown in colour.

For the first 5 minutes don’t move the chicken breasts. Just let it cook. After that, swirl the pan a little. Then check if it has developed a golden brown colour. If it has then carefully flip both the pieces. Continue cooking in the same manner until the other sides also become golden brown and are cooked through. 

To make Coconut Rice and Beans:

Rinse and soak the rice in water for 15 minutes.

Heat a pot over medium-high flame. Pour water and coconut milk. Bring it to a boil.

Reduce the heat. Add the rice and give it a mix.

Add chopped garlic, salt and pepper. Mix again.

Cover it with a lid. Let it simmer for 10-15 minutes or until all the liquid has absorbed.

Turn the flame off. But don’t open the lid. Let it stay undisturbed for around 10 minutes.

Then open the lid and add the cooked kidney beans. Give it a toss but be very gentle.

Cover it again. Just before serving, garnish with chopped coriander leaves.

Serve warm.

To make Salsa:

In a bowl, add chopped tomato, onion, capsicum, garlic, lemon juice, coriander leaves, salt and pepper. Give it a good mix.

Serve.

Easy Jamaican Jerk Chicken With Coconut Rice And Beans

Easy Jamaican Jerk Chicken With Coconut Rice And Beans

Sneha Paul
Quick and easy Jamaican Jerk Chicken, served with coconut rice and beans, and a quick salsa!
Prep Time 10 mins
Cook Time 40 mins
Resting Time: 40 mins
Total Time 50 mins
Course Main Course, Salad
Cuisine carribean, jamaican
Servings 2 people

Equipment

  • pan or skillet
  • pot

Ingredients
  

For Jamaican Jerk Chicken:

  • 2 chicken breasts boneless and skinless
  • 2 tbsp onion paste
  • 1 tbsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp lemon juice
  • ½ tbsp honey
  • 1.5 tsp soy sauce
  • 4 tbsp Bechef’s Jerk Sauce
  • 2-3 tbsp oil
  • Salt to taste

For Coconut Rice and Beans:

  • 1 cup long-grain rice or basmati rice
  • 1 cup kidney beans cooked
  • 1 cup water
  • 1 cup coconut milk
  • 1 tsp garlic chopped or minced
  • Salt and pepper as per taste
  • Coriander leaves for garnishing

For Salsa

  • 1 cup tomato chopped
  • cup onion chopped
  • cup capsicum chopped
  • 2 tsp garlic finely chopped or minced
  • 2 tsp lemon juice
  • 2-3 sprigs fresh coriander chopped
  • Salt and pepper as per taste

Instructions
 

To make Jamaican Jerk Chicken:

    Marinade:

    • Take a bowl, pour onion paste, garlic paste, ginger paste, lemon juice, honey, soy sauce, salt and jerk sauce. Give it a good mix.
    • Add the chicken breasts. Give them a toss. Make sure the pieces are coated with the marinade. Allow them to marinate for 30 minutes.

    Pan Roast:

    • Heat oil in a non-stick pan or skillet over medium flame. Add the marinated chicken breasts. Allow each side to cook for 6-8 minutes or until golden brown in colour.
    • For the first 5 minutes don’t move the chicken breasts. Just let it cook. After that, swirl the pan a little. Then check if it has developed a golden brown colour. If it has then carefully flip both the pieces. Continue cooking in the same manner until the other sides also become golden brown and are cooked through.

    To make Coconut Rice and Beans:

    • Rinse and soak the rice in water for 15 minutes.
    • Heat a pot over medium-high flame. Pour water and coconut milk. Bring it to a boil.
    • Reduce the heat. Add the rice and give it a mix.
    • Add chopped garlic, salt and pepper. Mix again.
    • Cover it with a lid. Let it simmer for 10-15 minutes or until all the liquid has absorbed.
    • Turn the flame off. But don’t open the lid. Let it stay undisturbed for around 10 minutes.
    • Then open the lid and add the cooked kidney beans. Give it a toss but be very gentle.
    • Cover it again. Just before serving, garnish with chopped coriander leaves.
    • Serve warm.

    To make Salsa:

    • In a bowl, add chopped tomato, onion, capsicum, garlic, lemon juice, coriander leaves, salt and pepper. Give it a good mix.
    • Serve.
    Keyword coconut rice, pan-roasted chicken breast

    If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

    Happy Cooking!

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