Caribbean Jerk Chicken with Yellow Rice

What can be easier than putting everything in the marinade, keeping it overnight and cooking it the next day? This dish is full of flavor. I’ve used jerk seasoning here because this was for the kids but if doing this for grownups, you can easily omit the seasoning and add some habanero or scotch bonnet chillies. Be careful though, those chilies are HOT. A little will go a long way. I served the jerk chicken with a plate of yellow rice which is also a one pot recipe. Check the recipe here Yellow Rice @sarchakra

PREP TIME: 10 mins PLUS overnight marination

COOK TIME: 10 mins

YIELDS: Serves or makes 2


  • Chicken cut into long strips
  • Scallions
  • Thyme 2 tsp
  • Jerk seasoning 2 tsp
  • Salt
  • Pepper 1 tsp
  • Brown sugar 1 tbsp
  • Onions 1, finely chopped
  • Garlic 2-3 cloves, grated
  • Ground ginger 1 tsp
  • Soy sauce 1 tbsp
  • White vinegar 1 tbsp
  • Nutmeg 1 tsp
  • All spice powder 2 tsp
  • Olive oil 2 tbsp
  • Juice of 1 lime


  • In a bowl mix together onion, garlic, ginger, soy sauce, thyme, all spice powder, scallions, salt, pepper, brown sugar, vinegar, jerk seasoning, 1 tbsp olive oil and lime juice.
  • Pour the marinade on the chicken and rub it on the pieces. Marinate overnight.
  • Heat 1 tbsp olive oil in a cast iron pan. Let it become smoking hot. Put the chicken in the hot pan. Resist the temptation to flip the chicken. Let the chicken cook on medium high heat. Let the chicken brown and caramelize one side and start to leave the bottom of the pan before turning and cooking the other side.
  • Serve hot on a plate of Yellow Rice .

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