Around the World: Jamaican Jerk Chicken (Recipe)

Hello again! I hope you enjoyed the recipe for Bulgogi yesterday. Before I dive into today’s recipe, allow me to explain what’s going on this week here on the blog. I should’ve done that yesterday, but I forgot.

This is a five-day series, called a “blog hop,” and the full title of my series is Around the World in Five Evenings: A Week of International Meals. That’s just too long to include in the title of every post. I’ll be exploring cuisines from Asia, Africa, North America, and the Caribbean. I only wish there were more than five days! Maybe I’ll have to make this a recurring feature; I do love international meals. Because cooking is its own kind of simplicity, I won’t be doing an official Simplicity post this week.

Now that that’s out of the way, I bring you Jamaican Jerk Chicken. Enjoy.

I have another one of my very favorite dishes for you today: Jamaican Jerk chicken with Caribbean Rice and Peas.

This recipe was shared with me by a dear friend, and a friend of hers actually invented this particular version. He was kind enough to grant me permission to share it here with you today.

jamaicaJerk Chicken:

2 large boneless, skinless chicken breasts (or however many you need to feed your family – just adjust the amount of sauce you make accordingly)

2 teaspoons, up to 2 tablespoons, Jamaican Jerk seasoning, depending on how hot you like it. 2 teaspoons is a nice flavor without scorching your mouth, and it just gets hotter from there.

1 tablespoon each soy sauce, honey, and vegetable oil

3 tablespoons tomato ketchup

Mix everything except the chicken in a small bowl. Start with a small amount of Jerk seasoning and add more until you get a flavor you like. If you accidentally add too much, you can cut the spice with extra honey and/or ketchup.

Cut slits in the chicken breasts. Spoon half of the sauce over the chicken, making sure to get it into the slits you cut.

Bake at 400 degrees Fahrenheit for 10 minutes. Spoon the rest of the sauce over the chicken and bake for an additional 10-15 minutes, or until the chicken is cooked through.

Don’t try to cut corners by putting all the sauce on in the beginning. I did that once, and the flavor was definitely not as good as if you double sauce on your meat all at once.

Caribbean Rice and Peas:

1 cup rice (just regular old, long grain white rice will do, but brown is yummy in this as well – adjust the cooking time if you use brown rice)

1 (14-15 oz) can kidney beans, drained and rinsed

1 small onion, chopped

1 clove garlic, chopped

1/4 teaspoon chili powder

1 teaspoon dried thyme (or 2 teaspoons fresh)

1 cup each chicken broth and coconut milk

In a bit of oil, saute the onion and garlic until soft and translucent. Add in the rice, thyme, and chili powder and stir to combine and coat in oil. Add coconut milk and chicken broth; bring to a boil. Reduce heat to low and cover. Let simmer, covered, for 15 minutes (do NOT remove the lid during this time). After 15 minutes, remove the lid, stir in the kidney beans, and re-cover. Cook for five more minutes until the beans are heated through, the liquid is absorbed, and the rice is thoroughly cooked.

There are lots of ways you can vary this dish. First off, you can use a fresh pepper instead of chili powder. If you do that, you want to chop it finely and cook it with the onion and garlic. Use whatever spiciness of a pepper you like.

Second, you can use whatever beans you have on hand. Any of them will work beautifully in this dish.

Third, you can add in half a cup of UNsweetened grated coconut or creamed coconut. If you do this, use two full cups of chicken broth and no coconut milk.



P.S. Don’t forget to check out all these other great blogs this week!

Ellen @ Grace Tells Another Story ~ Making Homeschooling Fun!
Marcy @ Ben and Me ~ Helping Children in Uganda
Melanie @ FinchNWren ~ Finchnwren’s Fabulous Family Movies
Sarah  @ Delivering Grace ~  learning about England
Victoria @ Homemaking with Heart ~  Connecting with the Creator through Nature Study
Joanie @ Simple Living Mama ~ 5 Days of Charlotte Mason Preschool
Gwen @ Tolivers to Texas ~ A Happy, Peaceful Home
Chareen @ Every Bed of Roses ~ Homeschooling 4 FREE resources


April Blog Hop


  1. Yum-o, Wendy! I love anything with coconut milk and have always enjoyed Jamaican jerk seasoning…which I discovered on my honeymoon in Jamaica! (Quite a few years ago!)

    • The rice is so good! Don’t forget the thyme though. It’s the star of the dish. I forgot it the first time I made this, and it was just okay. I got it right the second time and it was to die for!

  2. Caz

    Looks great Wend, glad you enjoy this recipe so much, Mick was thrilled that you choose to use it in your blog series. It’s still one of our faves and my son’s fave meal ever lol The rice is amazing, if you can find and use a scotch bonnet chilli (as the recipe originally called for) it’s well worth it. It gives it a unique combination of flavours you won’t get from using any other type of chilli. Whatever you use this dish is a real winner and can be easily adapted, as Wendy as done, to suit your taste buds.

    • Will and I love it too! The rice and chicken are just so perfect together. I’ve never seen a scotch bonnet chili in the stores, but from what you’ve told me about their heat, I’ll just stick with the chili powder ;).

      Make sure and thank Mick for letting me share his recipe! I was thrilled to do it 😀

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