Marinated Jamaican-Inspired jerk chicken paired with flavor-packed beans and rice with a fresh mango salsa.
Can I use chicken breast instead of thighs?
Definitely! I prefer thighs since they have more flavor. If you use chicken breast, you may need to slightly adjust the cooking time.
Is this dish spicy?
I have a low spice tolerance, so it might not even be spicy for some even with 1 habanero pepper. So please, use more if you’d like!
How do I best store and reheat this dish?
I recommend storing the chicken, beans/rice, and salsa in separate air-tight containers in the fridge for up to 4-5 days. Reheat chicken and beans/rice in the microwave until warm. Perfect for meal prep!
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Jamaican-Inspired Jerk Chicken with Beans and Rice
Ingredients
Jerk Chicken
- 6-8 boneless, skinless chicken thighs
- 1 bunch green onions
- 1-2 habanero peppers, depending on spice preference
- ½ medium yellow onion, roughly chopped
- 1 bunch fresh thyme sprigs (large woody parts removed, fine stems ok)
- 4-5 cloves garlic
- 2-inch thumb ginger, peeled
- 2 tbsp tamari or low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp olive oil
- 2 tsp allspice
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp ground cloves
- ½ tsp black pepper
- 1 tsp lime zest
- Juice from 2 limes
Beans and Rice
- 1 tbsp olive oil
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 2 cups dry short-grain white rice
- 1-15 oz can kidney beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp allspice
- Kosher salt and black pepper, to taste
Mango Salsa
- 2 large fresh mangos, cubed
- ½ cup finely diced red onion
- ½ cup roughly chopped fresh cilantro
- Juice from 1 lime
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
Marinate Chicken
- Combine all ingredients (except chicken) in a food processor. Blend until smooth.
- Place chicken in a large ziploc bag or bowl. Make a series of 1/4-inch deep cuts into the chicken thighs to allow for the marinade to penetrate into the meat. Pour the marinade over the chicken and massage to ensure chicken is completely coated. Seal or cover and place the chicken in the fridge for at least 2 hours but preferably overnight.
Beans and Rice
- Heat a medium saucepan with the oil over medium-high heat. Add onions, garlic, thyme, and sauté for about 1-2 minutes.Â
- Add rice and beans, and cook for about 2-3 minutes until rice is a bit toasted. Pour in broth and add bay leaves, paprika, allspice, salt and pepper.Â
- Bring it to a boil, reduce the heat, cover with a lid, and simmer until rice is cooked (18-20 minutes). Stir occasionally to prevent burning.Â
Cook Chicken and Prepare Salsa
- While rice is cooking, prepare the chicken. Preheat oven to 400°F. Line a large baking sheet with foil. Bring chicken up to room temperature.Â
- Bake for 15-16 min until cooked through then broil in high for 3-4 min until charred.Â
- Combine all mango salsa ingredients together in a large bowl.
- Serve chicken overtop beans and rice with mango salsa. Garnish with fresh cilantro.
