This One Pan Jerk Chicken with Red Beans and Coconut Rice is a favorite in my family. It's spicy, sweet, smokey, and savory. What else could you ask for when it comes to an easy-to-make one-skillet dish as beautiful as this?
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Why You'll Love This Recipe
This entire recipe is made in one 12" cast Iron skillet, making it a very easy recipe to prepare. However, I would feel bad if I didn't mention that it's cooked on the grill, stovetop, and in the oven. Don't let that intimidate you, though. It's a very easy recipe, and if you don't have a charcoal grill, no problem! Follow those steps on your stovetop.
Ingredients
Meat: Bone-in skin on chicken thighs.
Rice: Jasmine rice.
Beans: Canned red kidney beans.
Liquids: Coconut milk, chicken stock, white vinegar, and extra virgin olive oil.
Vegetables: Onions
Herbs, Spices, and Seasonings: Walkerswood Jerk Seasoning, Kosher Salt, Black Pepper, Fresh Rosemary, and Bay leaves.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: While the grill is preheating to 450° F, rub chicken thighs with Walkerswood Traditional Jerk Seasoning and lightly season with kosher salt and fresh ground black pepper. Place the cast Iron skillet with olive oil on the grill to preheat while the chicken rests for a few minutes.
Step 2: Place the chicken thighs in the preheated cast iron skillet, skin side down, and cook for five and a half minutes. Flip the chicken thighs over so they are face up and cook for another two and a half minutes. Then, remove the chicken, set it aside, and move the cast iron onto the stovetop.
Step 3: Preheat Oven to 350° F. On the stovetop, cook the onions in the drippings for about 5 minutes, then add the garlic. Sauté until the garlic is toasty brown and aromatic.
Step 4: Add the Jasmine Rice and the Dark Red Kidney beans to the onion and garlic mixture, stirring slightly to toast the rice.
Step 5: Pour in the Coconut Milk and Chicken Broth. Stir to mix. Place the chicken thighs on top of the rice with bay leaves in the center and fresh rosemary sprigs covering it all.
Bake for 25 minutes at 350° F.
Step 6: Remove the chicken from the cast iron skillet, add the vinegar to the rice, and stir. I also removed the Rosemary leaves from each cooked sprig and positioned them on each thigh for additional flavor and garnishment.
Expert Tips
- Do not rinse the beans, but drain the can before adding.
- If you don't have a charcoal grill, that's perfectly fine. Just follow those steps on your stovetop. However, the charcoal adds a lot of flavor to this dish, making that step important.
- This recipe also works very well with chicken legs or full chicken quarters.
Recipe FAQs
Pan chicken doesn't include pimento, a major ingredient in jerk seasoning. However, both are equally as delicious.
Red beans and coconut rice pair perfectly with spicy jerk chicken. The sweet, spicy, and savory flavors complement each other very well and create quite a complex dish.
Walkerswood Jamaican Jerk Seasoning contains scallions, scotch bonnet peppers, black pepper, salt, onion, allspice, nutmeg, cane sugar, citric acid, and thyme leaves.
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📖 Recipe
One Pan Jerk Chicken with Red Beans and Coconut Rice
Ingredients
- 2 Lbs Bone-in, Skin-on chicken thighs
- 1.5 tablespoon Walkerswood Jerk Seasoning
- Kosher Salt to Taste
- Freshly Ground Black Pepper to taste
- 2 tablespoon Olive Oil
- 1 Yellow Onion - chopped
- 1 tablespoon Minced Garlic
- 1 Cup uncooked Jasmine Rice
- 15 Oz Dark Red Kidney Beans, Canned, Drained (not rinsed)
- 1 Cup Unsweetened Coconut Milk
- 1 Cup Chicken Broth
- 2 Bay Leaves
- 3 Fresh Rosemary Sprigs
- 2 tsp. White Vinegar
Instructions
- Preheat Charcoal Grill to 450° F.
- Cover Chicken Thighs in Walkerswood Jerk Seasoning.
- Salt and Pepper Chicken modestly.
- Heat Cast Iron Skillet on Grill W/ Olive Oil.
- Place Chicken thighs in Skillet and cook for 5 and half minutes.
- Flip and Cook for another 2 and half minutes.
- Remove chicken from skillet and set aside.
- Move skillet to stove top over Medium Heat.
- Preheat Oven to 350° F.
- Cook onions in the drippings for about 5 minutes or until they become translucent.
- Add Garlic and cook until toasty brown and aromatic.
- Pour in Rice and stir for about 3 minutes.
- Add Beans and stir for 1 minute to combine.
- Pour in Coconut Milk and Chicken broth, stir to mix.
- Place Chicken Thighs on top of rice with Bay Leaves and Fresh Rosemary Sprigs.
- Bake at 350° F for 25 minutes.
- Remove Chicken and Plate.
- Pour Vinegar into rice and stir to mix completely.
- Plate Rice with chicken and ENJOY!
Notes
- Do not rinse the beans, but drain the can before adding.
- If you don't have a charcoal grill, that's perfectly fine. Just follow those steps on your stovetop. However, the charcoal adds a lot of flavor to this dish, making that step important.
- This recipe also works very well with chicken legs or full chicken quarters.
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