Baked Jerk Chicken Thighs

5 from 25 votes

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!

Course Main Dish

Cuisine Caribbean, Jamaican, Tropical

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 482kcal

Author Krystle Smith

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

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