Jerk Chicken with Coconut Rice & Peas


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.

Prep Time:
30 mins
Additional Time:
20 mins
Total Time:
50 mins
4 servings


  • 1 ½ 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

  • 1 ¼ teaspoons ground allspice

  • ¾ teaspoon cayenne pepper

  • ¼ teaspoon ground cinnamon

  • ¾ teaspoon kosher salt, divided

  • 1 ½ 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


  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 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.

  3. 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.

  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 Facts (per serving)

524 Calories
20g Fat
48g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 524
% Daily Value *
Total Carbohydrate 48g 18%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 37g 73%
Total Fat 20g 25%
Saturated Fat 8g 42%
Cholesterol 156mg 52%
Vitamin A 954IU 19%
Vitamin C 10mg 11%
Folate 41mcg 10%
Sodium 687mg 30%
Calcium 38mg 3%
Iron 3mg 15%
Magnesium 97mg 23%
Potassium 557mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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