Jamaican Spiced Chicken and Coconut Rice with Black Beans

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Tender chicken thighs marinated in jerk spices, served over creamy coconut rice with a side of black beans, all cooked to perfection for a true Caribbean feast. This Caribbean-inspired chicken recipe, ready in about 50 minutes, pairs chicken thigh, jerk seasoning, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thigh
• 2 tbsp jerk seasoning
• 1/2 cup coconut milk
• 2 tbsp vegetable oil
• 1, finely chopped yellow onion
• 2 cloves, minced garlic
• 1 cup long-grain white rice
• 1 1/2 cups coconut milk
• 1 can (15 oz), rinsed and drained black bean
• 1/2 cup, chopped cilantro
• 1, juiced lime

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Instructions

1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels and season with 2 tbsp jerk seasoning. Let sit for 15 minutes while preparing other components.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 8-10 minutes until golden brown. Flip and cook for 5 minutes until cooked through. Remove and set aside.
3. Step 3: In the same skillet, add 1 yellow onion, finely chopped, and 2 cloves garlic, minced. Sauté for 3 minutes until fragrant and onions are translucent.
4. Step 4: Stir in 1 cup long-grain white rice and cook for 1 minute to coat with oil. Pour in 1 1/2 cups coconut milk and bring to a simmer. Cover, reduce heat to low, and cook for 20 minutes until rice is tender and liquid is absorbed.
5. Step 5: While rice cooks, combine 1 can black beans, rinsed and drained, with 1/4 cup water in a small pot. Simmer for 5 minutes, then stir in 1/2 cup chopped cilantro and 1 tbsp lime juice. Season with salt and pepper to taste.
6. Step 6: Slice chicken thighs and serve over coconut rice with black beans on the side.