One-Pot Caribbean Jerk Chicken with Coconut Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A vibrant Caribbean-inspired dish featuring spicy jerk-marinated chicken simmered with fragrant coconut rice for a complete, flavorful meal. This caribbean-inspired chicken ready in about 50 minutes pairs boneless skinless chicken thighs, jerk seasoning, olive oil 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 pounds boneless skinless chicken thighs
• 2 tbsp jerk seasoning
• 2 tbsp olive oil
• 1.5 cups long grain white rice
• 1 cup coconut milk
• 1.5 cups chicken broth
• 1, diced yellow bell pepper
• 3, chopped scallions
• 3, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Toss 1.5 pounds boneless skinless chicken thighs with 2 tablespoons jerk seasoning evenly and let marinate for 15 minutes at room temperature.
2. Step 2: Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the chicken thighs and brown for 4-5 minutes per side until golden and slightly charred, then remove and set aside.
3. Step 3: Reduce heat to medium, add 3 minced garlic cloves, 1 diced yellow bell pepper, and 3 chopped scallions to the skillet. Sauté for 3 minutes until softened and fragrant.
4. Step 4: Stir in 1.5 cups long grain white rice, coating the grains in the vegetables and oil for 1 minute.
5. Step 5: Pour in 1 cup coconut milk and 1.5 cups chicken broth, then add 1 tablespoon fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
6. Step 6: Nestle the browned chicken thighs back into the rice mixture, cover, and reduce heat to low. Simmer gently for 20 minutes until the rice is tender and liquid absorbed.
7. Step 7: Remove from heat, drizzle 2 tablespoons lime juice over the dish, fluff the rice gently with a fork, and serve warm.