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. Source: EatingWell Magazine, May 2019

Liz Mervosh
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and 1/2 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 degrees F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.

  • When the rice is done, stir in peas, cilantro, lime juice and the remaining 1/4 teaspoon salt with a fork. Cover and let stand for 3 minutes.

  • Serve the chicken with the rice and more cilantro and lime wedges, if desired.

Tips

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 Facts

523 calories; 19.7 g total fat; 8.3 g saturated fat; 156 mg cholesterol; 687 mg sodium. 557 mg potassium; 48.3 g carbohydrates; 4.1 g fiber; 3 g sugar; 36.6 g protein; 954 IU vitamin a iu; 10 mg vitamin c; 41 mcg folate; 38 mg calcium; 3 mg iron; 97 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/07/2019
I have made this dish several times and it is now one of our favorites. My modifications: increase spices by rounding up to the next tsp or tbsp (gives you more than enough to really coat the chicken). Cook chicken by putting coated room temp meat in a cold iron skillet coated with olive oil. Put on medium heat and cook about 6 minutes per side. This cold start method gives it a nice seal to keep the chicken juicy. I use a full cup of chopped onion. Rice will take about 60 minutes to fully cook and will be creamy. I skip the lime and cilantro. Love it! Read More
Rating: 3 stars
06/28/2019
Followed the recipe as written though we did use the outdoor grill. The chicken was very good and we both loved the spice blend. The rice however was just meh. It lacked the depth other coconut rice recipes have and was rather bland. I found this surprising given the can of coconut milk and green curry paste. The flavor simply isn t worth the calorie count. So 4 stars on the chicken but only 2 on the rice. Read More
Rating: 5 stars
05/28/2019
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. Read More
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Rating: 5 stars
05/03/2019
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. Read More
Rating: 5 stars
04/29/2019
I only made the chicken. Delish. Even my husband liked it. Read More