Jamaican Jerk Chicken with Red Beans and Rice Recipe

This recipe combines the smoky, spicy flavors of Jamaican jerk chicken with hearty red beans and fluffy coconut rice for a complete and delicious meal.


Jerk Chicken

  • 2 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
  • 2-3 tablespoons jerk seasoning (store-bought or homemade – see note below)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil

Red Beans and Rice

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 tablespoon minced garlic
  • 1 cup uncooked jasmine rice
  • 1 (15 oz) can dark red kidney beans, drained (not rinsed)
  • 1 cup unsweetened coconut milk
  • 1 cup chicken broth
  • 2 bay leaves
  • 3 fresh rosemary sprigs
  • 2 teaspoons white vinegar
  • 1/2 teaspoon salt


Jerk Chicken

  • Wash and pat the chicken pieces dry. Season them generously with jerk seasoning, salt, and pepper. Massage the spices into the chicken, getting under the skin as well.
  • Marinate the chicken in the refrigerator for at least 1 hour, or ideally overnight, for deeper flavor.
  • Preheat the oven to 350°F (175°C). Heat olive oil in a large oven-safe skillet over medium heat.
  • Sear the chicken skin-side down for 5-7 minutes, until golden brown and crispy. Flip the chicken and cook for another 2-3 minutes.
  • Transfer the skillet with the chicken to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.

Red Beans and Rice

  • While the chicken bakes, prepare the rice. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
  • Rinse the jasmine rice briefly in a fine-mesh strainer. Add the rice to the saucepan with the onions and garlic. Stir to coat the rice with oil.
  • Pour in the drained kidney beans, coconut milk, and chicken broth. Add the bay leaves and rosemary sprigs. Season with salt.
  • Bring the mixture to a boil, then reduce heat to low, cover the pan with a tight-fitting lid, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid has been absorbed.
  • Remove the pan from the heat and let it sit for 5 minutes with the lid on, allowing the rice to steam and fluff up.
  • Stir in the white vinegar before fluffing the rice with a fork.

To Serve

  • Plate the cooked jerk chicken with a serving of red beans and rice. Garnish with additional chopped green onions or fresh herbs like cilantro, if desired.


  • For a spicier jerk chicken, choose a jerk seasoning blend with scotch bonnet peppers. You can also adjust the amount of seasoning to your preference.
  • If you don’t have jerk seasoning, you can make your own at home. Here’s a basic recipe: combine allspice berries, thyme, nutmeg, cloves, cinnamon, pimento or Scotch bonnet peppers (deseeded for less heat), brown sugar, salt, and black pepper. Grind the spices into a powder and use it as directed in the recipe.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


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