Jerk Chicken with Coconut Rice & Peas

Jerk Chicken with Coconut Rice & Peas

3 Reviews
From: EatingWell Magazine, May 2019

Add some flavor of the Caribbean to your weeknight dinners with this healthy and easy jerk chicken recipe. The chicken is cooked on a grill pan rather than an outdoor grill—make sure the pan is well-heated before adding the chicken to achieve the crisp char you would get from an outdoor grill. A simple side of coconut rice and peas completes this satisfying and nutritious meal.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ teaspoons extra-virgin olive oil
  • ½ cup finely chopped yellow onion
  • 2 tablespoons green curry paste
  • 1 cup long-grain brown rice
  • 1 (14 ounce) can light coconut milk (see Tip)
  • ¾ cup water
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons garlic powder
  • 1¼ teaspoons ground allspice
  • ¾ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • ¾ teaspoon kosher salt, divided
  • 1½ pounds boneless, skinless chicken thighs, trimmed
  • 1 cup frozen green peas, thawed
  • ¼ cup chopped fresh cilantro, plus leaves for garnish
  • 1 tablespoon lime juice
  • Lime wedges for serving


  • Prep

  • Ready In

  1. Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add coconut milk and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, 40 to 50 minutes.
  2. Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and ½ teaspoon salt in a medium bowl. Add chicken and toss to coat. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.
  3. When the rice is done, stir in peas, cilantro, lime juice and the remaining ¼ teaspoon salt with a fork. Cover and let stand for 3 minutes.
  4. Serve the chicken with the rice and more cilantro and lime wedges, if desired.
  • Tip: Canned light coconut milk has more water and only about one-third of the fat and calories of "whole" coconut milk. Look for it, sometimes labeled "lite," in the Asian section of your supermarket.

Nutrition information

  • Serving size: 1 chicken thigh plus 1 cup rice & peas
  • Per serving: 523 calories; 20 g fat(8 g sat); 4 g fiber; 48 g carbohydrates; 37 g protein; 41 mcg folate; 156 mg cholesterol; 3 g sugars; 0 g added sugars; 954 IU vitamin A; 10 mg vitamin C; 38 mg calcium; 3 mg iron; 687 mg sodium; 556 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 4½ lean protein, 2½ fat, 2½ starch, ½ vegetable

Reviews 3

May 28, 2019
profile image
By: Francine Brissey
I loved this recipe, it was absolutely amazing just as it is. I will definitely add this to the rotation. It will be easy to make a big batch of the jerk spice for dinners on the fly. :-) perfect weeknight meal.
May 03, 2019
profile image
By: Terri
I made this recipe just as it is written. I loved it! The level of spice is just right. The chicken and rice are each good on their own and together - yum. The serving size is generous for the calorie count. I'm saving this recipe to make again.
April 28, 2019
profile image
By: gitchie
I only made the chicken. Delish. Even my husband liked it.
More Reviews