Caribbean Jerk Chicken + Video
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Marinating Time
30 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
525 kcal
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Course
Dinner
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Cuisine
Jamaican, International
Caribbean Jerk Chicken + Video
Description
This recipe begins by mixing jerk seasoning spices including garlic powder, allspice, nutmeg, cinnamon, and cayenne with orange juice, which tenderizes and flavors the chicken thighs or breasts during a short marination. After marinating, the chicken is browned on both sides in olive oil to develop a crust and enhance depth of flavor.
Next, diced bell peppers and onion are sautéed, then toasted brown rice is added along with chicken stock and remaining jerk seasoning. The browned chicken is nestled atop the rice mixture before covering and baking in the oven, allowing the rice to absorb cooking juices and flavors while the chicken finishes cooking through.
Served garnished with sliced oranges and chopped cilantro, this dish offers layers of smoky, spicy, sweet, and herbal notes. The rice is tender but still has bite, complementing the juicy chicken pieces and sautéed vegetables.
Ingredients
- 1 1/2 lbs chicken thighs or breasts, boneless, skinless
- 2 tbsp olive oil divided
- 1/2 each green bell pepper diced
- 1/2 each red bell pepper
- 1/2 each yellow bell pepper
- 1 medium yellow onion diced
- 1 cup brown rice
- 1 1/2 cups chicken stock
- 1/4 cup orange juice
- 2 orange sliced for garnish
- cilantro to garnish, chopped
Jerk Seasoning
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp ground allspice
- 1/2 tsp onion powder
- 1/2 tsp thyme ground
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
Instructions
- In a small bowl, whisk together jerk seasoning ingredients. Place chicken in a Ziploc plastic bag or bowl and add half the spice rub and the orange juice. Massage the chicken, spices and juice inside bag or bowl. Marinate for 30-60 minutes.
- Preheat oven to 350°F.
- Remove chicken from marinade, and discard marinade. Heat one tablespoon olive oil over medium high heat in a cast iron skillet, or any oven-safe skillet or pan. Place chicken in pan and cook until browned, then flip chicken over and cook until browned. Remove chicken from pan and set aside on plate.
- Heat remaining tablespoon of olive oil in same skillet over medium high heat. Add chopped bell peppers and onion. Sauté for a few minutes, then add brown rice and toast for 2 minutes. Add chicken stock and remaining half of jerk seasoning.
- Bring to a boil and add the browned chicken thighs. Nestle the chicken on top of rice and press down slightly. Cover with lid or aluminum foil. Bake in preheated oven for 50 minutes.
- Caramelize/brown orange slices in a dry saute pan over medium high heat. Set aside.
- Remove the lid or foil and continue to cook for 5-10 minutes. Check to see if all of the liquid has been absorbed. If not, continue to bake for 5 minutes, uncovered. Internal temperature of chicken needs to be 165°F.
- Remove pan from the oven, fluff the rice and serve garnished with the caramelized orange slices and chopped cilantro leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 40g | 80% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 866mg | 36% |
| Potassium | 851mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 45mg | 50% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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