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This one-pot jerk chicken and rice recipe is bold and smoky, with a warm spice blend. The seasoned rice soaks up all the juices from the chicken, making it complete meal.

Jerk chicken and rice recipe in a cast iron skillet.

I love simple meals like this Caribbean jerk chicken that are cooked in a cast iron pan. For more cast iron skillet meals, try these: French Onion Meatballs, Chili Cornbread Casserole, Lemon Garlic Shrimp Orzo, and Skillet Lasagna.

Why You’ll Love This Jerk Chicken and Rice Recipe

Simple Ingredients: This easy dinner recipe uses pantry staples and common ingredients.
One-Pot Meal: One-pot meals like my one-pot chili mac and cheese are my favorite, because they keep kitchen cleanup to a minimum. You will need a small bowl for the marinade, but the dish itself is made in one oven-safe skillet (I like to use cast iron).
Great Flavor: If you love Caribbean-inspired dishes, you’ll also enjoy this budget-friendly Caribbean beans and rice recipe.

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

Chicken: Use bone-in, skin-on chicken thighs or drumsticks for best flavor.
Spices: This jerk chicken recipe contains warm spices for amazing flavor.
Rice: White rice is used, but you could substitute brown rice, although it may need to cook longer.
Chicken Broth: Use store-bought or homemade chicken broth.
Coconut Milk: This adds classic flavor.
Lime Juice: Lime juice makes up part of the marinade.
Soy Sauce: You could also substitute coconut aminos.
Garlic Cloves: Fresh garlic cloves add so much fresh flavor to this dish.
Olive Oil: You could substitute another vegetable oil (coconut oil is a also a great choice).

Equipment

Large Skillet

How to Make Jerk Chicken and Rice

Here are the step-by-step instructions for making this easy recipe:

Step 1: Make the jerk marinade. In a bowl or blender, combine olive oil, green onions, garlic, ginger, cayenne, allspice, thyme, paprika, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, salt, and pepper. Mix into a thick marinade.

Step 2: Rub the marinade all over the chicken, making sure to coat it well and get under the skin if possible. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 3: Preheat your oven to 375°F. Heat a large oven-safe skillet over medium-high heat and place the chicken pieces skin-side down. Sear for 4–5 minutes until the skin is browned, then flip and cook another 2–3 minutes. Remove chicken and set aside.

Step 4: In the same skillet, add the rice, chicken broth, coconut milk, salt, and thyme. Stir to combine and bring to a simmer.

Step 5: Nestle the chicken into the rice mixture, skin-side up. Cover with a lid or foil and transfer to the oven.

Jerk chicken and rice recipe in a cast iron skillet while cooking.

Step 6: Bake for 30–35 minutes until the rice is tender and the chicken is cooked through.

Step 7: Remove the cover for the last 5–10 minutes to crisp the chicken skin if desired. Let rest for a few minutes before serving.

Wondering what to serve with this jerk chicken and rice recipe? Fresh salads (some of my favorites are mango blueberry salad, butter bean salad, or a dense bean salad), cooked greens, or steamed cabbage.

Baked sweet potatoes and this mango black bean salsa also pair well with this dish.