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Jerk Chicken with Red Beans and Coconut Rice Served
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4.67 from 6 votes

One Pan Jerk Chicken with Red Beans and Coconut Rice

Turn your next dinner party into a Caribbean getaway with this super easy One Pan Jerk Chicken with Red Beans and Coconut Rice recipe. This recipe is packed full of summery flavor. Not only is it delicious and simple, but its a beautiful dish as well! ENJOY!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main
Cuisine: Carribean, Jamaican
Servings: 4 servings
Calories: 1177kcal
Author: Jeremy Klae

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.

Nutrition

Calories: 1177kcal | Carbohydrates: 111g | Protein: 61g | Fat: 55g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 442mg | Potassium: 2174mg | Fiber: 20g | Sugar: 6g | Vitamin A: 1067IU | Vitamin C: 9mg | Calcium: 151mg | Iron: 11mg