Saucy Jerk Chicken & Coconut Rice
A fiery and sweet jerk chicken served over creamy coconut jasmine rice — this quick, punchy meal comes together fast with bold flavor and velvety textures in every bite.
Equipment
- 1 Mixing bowl for marinating the chicken
Ingredients
Main Ingredients
- 4 boneless, skinless chicken thighs
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- ¼ teaspoon salt
- 2 green onions chopped
- 1 lime cut into wedges
Instructions
Instructions
- Rub the chicken thighs with jerk seasoning and let marinate for 10 minutes.
- Heat olive oil in a skillet over medium-high heat, then sear the chicken on both sides until browned, about 3-4 minutes per side.
- Lower the heat to low, drizzle maple syrup over the chicken, cover and cook for 10-12 minutes until tender.
- Rinse the jasmine rice under cold water to remove excess starch.
- In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover and simmer for 15 minutes until tender.
- Fluff the rice with a fork and stir in the chopped green onions.
- Serve the jerk chicken over coconut rice with lime wedges on the side.
- Optional: garnish with extra green onions or additional jerk seasoning if desired.
Notes
Leftovers store well in the fridge. Add a dash of coconut milk when reheating rice to maintain creaminess.