Baked Jerk Chicken

ByKrystle Smith Posted on

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My perfectly spiced baked jerk chicken chicken is juicy on the inside and has super crispy skin. The rice and beans cook in the same pan for a super easy weeknight dinner with only one dish to wash!

baked jerk chicken thighs with coconut rice and kidney beans n a cast iron skillet.

I love easy chicken dinners like my slow cooker chicken pot pie, my potato chip chicken, and my chicken noodle casserole. If you love big flavor with zero fuss you need to try my newest recipe: baked jerk chicken thighs. The chicken cooks up super crispy in a cast iron skillet. Then its finished in the oven with flavorful rice and beans. Every single bite is so flavorful.

Why This Recipe Works: A Sprinkle of Food Science

  • Skillet To Oven: A good sear renders fat and add flavor while the oven cooks the meat without drying it out.
  • Chicken Thighs Not Breasts: : They have higher fat which makes them juicy and most. Bone in adds flavor you can't get any other way.
  • Add Rice and Beans: Coconut milk and broth make the rice super flavorful and catch all those tasty pan drippings.

Ingredient Notes and Shopping Tips

ingredients including chicken thighs, jerk seasoning, onion, garlic, rice, kidney beans, coconut milk, and thyme.
  • Chicken Thighs: I used bone in, skin on chicken thighs for the best flavor. You can use breasts instead but they'll require a shorter cook time and are more likely to dry out.
  • Jerk Seasoning: I used store bought, but homemade would be yummy too!
  • Cinnamon: Don't be afraid of this ingredient in savory cooking. It brings a wonderful warm flavor to the dish.
  • White Rice: Use a long grain rice. They have less starch so grains stay separate not clumpy or gummy. Basmati or jasmine are great options.
  • Kidney Beans: Be sure to drain and rinse the beans. This removes excess sodium and improves flavor.
  • Coconut Milk: Be sure to grab unsweetened coconut milk.
  • Chicken Broth: Use low sodium if you can find it to avoid an overly salty dish.
a collage showing how to make jerk chicken thighs with rice and beans in a cast iron skillet.

Krystle's Tips: Steal My Culinary School Secrets

  1. Pat Chicken Dry: A dry surface gives you a better sear.
  2. Always Sear Skin Side Down: This will melt the fat and give you crispy not rubbery skin.
  3. Cook to 175°-195° NOT 165° F: Cooking dark meat to a higher temperature melts the connective tissue into silky smooth gelatin. Don't worry dark meat is forgiving and difficult to overcook.
  4. Rest: Rest for a few minutes before serving to allow juices to redistribute.

More Chicken Dinners We Love

Chicken Spaghetti

Chicken Bacon Ranch Casserole

Ritz Chicken

📖 Recipe

jerk chicken

Baked Jerk Chicken Thighs

Perfectly spiced chicken that is juicy on the inside and crispy on the outside.  Served with coconut rice, this meal will whisk you away to the islands!
5 from 25 votes
Print Pin Rate
Course: Main Dish
Cuisine: Caribbean, Jamaican, Tropical
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 482kcal
Author: Krystle Smith

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Ingredients

For the Chicken

  • 6 Chicken thighs Bone In, Skin On
  • 3 tablespoons Jerk Seasoning
  • 1 teaspoon Ground Cinnamon
  • Salt/Pepper to taste
  • 1 tablespoon Olive Oil
  • 1 Onion Diced
  • 2 Cloves Garlic Minced

For the Coconut Rice and Beans

  • 1 Cup Long Grain White Rice
  • 1 15 Ounce Can Kidney Beans Drained and Rinsed
  • 1 Cup Coconut Milk Unsweetened
  • 1 Cup Low Sodium Chicken Broth
  • 2 Bay Leaves
  • Fresh thyme
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Instructions

  • Preheat oven to 350 degrees F. In a large bowl, combine chicken, jerk seasoning, cinnamon, and salt/pepper. 
  • In a cast iron or oven safe skillet, heat oil over medium high heat. Cook chicken skin side down for 6-7 minutes. Flip, and cook for 3 more minutes. It's okay if it's not cooked through, we'll finish it the oven. Remove from skillet, and set aside.
  • In same skillet, cook onion until softened. Add garlic and cook 1 more minute.
  • Stir in beans,rice, chicken broth, coconut milk, and bay leaves. Bring to a boil
  • Place chicken on top, and top with a thyme sprig. Bake for 20-25 minutes or until cooked through. 
  • Remove bay leaf before serving and enjoy!

Nutrition

Calories: 482kcal | Carbohydrates: 30g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 171mg | Potassium: 488mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1275IU | Vitamin C: 2.1mg | Calcium: 47mg | Iron: 3.1mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!

If you're looking for a super easy chicken recipe that will be a please everyone in your family, this Jamaican Jerk Chicken recipe needs to be on your radar. And if you're worried about it being too spicy for the little mouths in your family, alter the recipe a bit to tame down that heat.
The great part about being your own chef at home is that you can alter your recipes any way that you see fit!

What do you think of this jerk chicken?

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5 from 25 votes (7 ratings without comment)

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18 Comments

  1. 5 stars
    I love these one-pot dishes. These are the kind of dinners I'm always looking for. So I made this today. It was wonderful! Thanks

    Reply

  2. 5 stars
    These chicken thighs were so flavorful and crispy. I loved it with the rice as well. Perfect meal for my family!

    Reply

  3. 5 stars
    I love a spicy chicken recipe, and the fact that this one cooks in the oven is a big bonus.

    Reply