Easy Jerk Chicken with Coconut Rice and Asparagus Recipe
- Chef Ben
- Jun 6
- 4 min read
Updated: Jun 10
When you're craving bold Caribbean flavors but working with limited galley space, this jerk chicken with coconut rice delivers restaurant-quality results without the complexity.
Why This Recipe Works for Small Kitchens
One-pan jerk chicken: Sear and finish in the oven while your rice cooks Set-and-forget coconut rice: No stirring required once it's simmering Quick asparagus: Ready in under 10 minutes Bold flavors: Maximum impact with minimal ingredients
For the Jerk Chicken
4-6 chicken thighs
2 tablespoons brown sugar
2 teaspoons ground allspice
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon soy sauce
For the Coconut Rice
1 cup jasmine rice
1 can (14 oz) coconut milk
1 cup water
1 teaspoon salt
1 tablespoon butter
For the Asparagus
1 pound fresh asparagus, trimmed
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon lemon juice
Instructions
Step 1: Jerk Seasoning Prep (10 minutes)
Make the jerk rub:
Combine brown sugar, allspice, thyme, garlic powder, onion powder, paprika, cayenne, black pepper, and salt in a small bowl
In a separate bowl, whisk together olive oil, lime juice, and soy sauce
Pat chicken thighs dry and season generously with the spice rub
Drizzle with the oil mixture and massage into the meat
Let marinate 15 minutes (or up to 4 hours for deeper flavor)
Pro tip: Make double the spice rub and store the extra in an airtight container. It keeps for months and works great on pork, fish, or vegetables.
Step 2: Start the Coconut Rice (25 minutes, mostly hands-off)
Perfect coconut rice technique:
Rinse jasmine rice until water runs clear
In a medium saucepan, combine rice, coconut milk, water, salt, and butter
Bring to a boil, then immediately reduce heat to low
Cover and simmer 18 minutes - don't lift the lid!
Remove from heat and let stand 5 minutes before fluffing
Why this method works: The coconut milk adds richness without being overwhelming, and the butter helps prevent sticking in small galley pans.
Step 3: Cook the Jerk Chicken (20 minutes)
Sear and finish method:
Preheat oven to 425°F
Heat an oven-safe skillet over medium-high heat
Sear chicken thighs skin-side down for 4-5 minutes until golden
Flip and sear another 3 minutes
Transfer skillet to oven and roast 12-15 minutes until internal temp reaches 165°F
Galley tip: If you don't have an oven-safe skillet, sear in your regular pan and transfer chicken to a baking dish.
Step 4: Quick Asparagus Finish (8 minutes)
While chicken rests:
Heat olive oil in a large skillet over medium-high heat
Add trimmed asparagus and season with salt and pepper
Sauté 5-6 minutes until crisp-tender
Finish with lemon juice just before serving
Authentic Jerk Flavor Secrets
The spice balance: Traditional jerk seasoning balances sweet (brown sugar), warm spices (allspice, thyme), and heat (cayenne). Adjust the cayenne based on your heat tolerance.
Allspice is key: This is the signature jerk flavor - don't substitute with other spices.
Acid matters: Lime juice brightens the rich spices and helps tenderize the chicken.
Make-Ahead and Meal Prep Tips
Marinate overnight: The chicken can marinate up to 24 hours for even deeper flavor.
Batch the spice rub: Make a large batch and store in an airtight container for quick weeknight meals.
Rice reheats beautifully: Make extra coconut rice for meal prep bowls throughout the week.
Leftover chicken: Shred it for jerk chicken salads, wraps, or grain bowls.
Variations for Different Tastes
Milder version: Cut cayenne in half and add extra brown sugar
Extra heat: Add 1/4 teaspoon scotch bonnet or habanero powder
Different proteins: This rub works excellently on pork chops, salmon, or shrimp
Vegetarian option: Use the jerk seasoning on cauliflower steaks or portobello mushrooms
The jerk chicken recipe provides protein and excitement, the coconut rice adds comforting richness, and the asparagus brings fresh contrast. Everything cooks in about 45 minutes with minimal hands-on time, leaving you free to handle other galley tasks.
Nutritional bonus: Chicken thighs provide protein, coconut rice offers healthy fats, and asparagus adds fiber and vitamins. It's a complete, balanced meal that happens to taste incredible.
Ben's Gadgets
Made In 12-Inch Stainless Steel Frying Pan Get it here →
The pan that handles everything from searing jerk chicken to morning eggs. Professional durability that actually lasts.
Ben's Gadgets: Essential Galley Cookware
Made In 12-Inch Stainless Steel Frying Pan Get it here →
The pan that handles everything from searing jerk chicken to morning eggs. 5-ply construction means even heating in small galley spaces, and the 12-inch size lets you cook multiple portions without crowding. Professional durability that actually lasts.
Knife Magnetic Strip
Keep your knife safely stored and easily accessible during all that chopping. With multiple onions and prep work, you'll appreciate having your knife right at hand.
Misen 8-inch Knife
Perfect for chopping those red onions cleanly and efficiently. A sharp knife makes quick work of the prep and ensures even pieces that cook uniformly.
What's your heat tolerance for jerk seasoning? Share your favorite Caribbean-inspired galley meals in the comments - I love discovering new ways to bring bold flavors to small-space cooking!
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