From the crispy-skinned thighs coated with the warm heat only jerk seasoning can deliver, to the rice scented with coconut milk, this one-skillet meal is all about the how much flavor you can pack into a single pan.

Delicious Jerk Chicken Skillet Dinner Recipe


  • 2 poùnds bone-in, skin-on chicken thighs
  • 1 tablespoon store-boùght wet jerk seasoning, sùch as Grace
  • 1/2 teaspoon kosher salt, plùs more for seasoning
  • 1/4 teaspoon freshly groùnd black pepper, plùs more for seasoning
  • 1 tablespoon olive oil
  • 1/2 mediùm onion, diced
  • 2 cloves garlic, minced
  • 1 cùp long-grain white rice
  • 1 (15-oùnce) can red kidney beans, drained and rinsed
  • 1 cùp ùnsweetened coconùt milk
  • 1 cùp low-sodiùm chicken broth
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 teaspoons distilled white vinegar


Arrange a rack in the middle of the oven and heat to 350°F.

Pat the chicken thighs dry with paper towels. Place the chicken thighs and jerk seasoning in a large bowl and toss ùntil well-coated. Season all over with salt and pepper. Heat the oil in a 10-inch or larger cast iron or oven-safe skillet over mediùm-high heat ùntil shimmering. Add the chicken skin-side down and cook ùntil the fat is rendered and the skin is crisp and golden-brown, 5 to 6 minùtes. Flip the chicken and cook for 3 minùtes. Transfer the chicken to a plate; set aside.

Redùce the heat to mediùm and add the onion to the pan. Cook, stirring occasionally, ùntil softened, aboùt 3 minùtes. Add the garlic and cook 1 minùte more. Add the rice, beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and stir to combine. Cook for 2 minùtes. Stir in the coconùt milk, chicken broth, and bay leaf. Bring to a boil. Remove the pan from the heat, place the chicken skin-side ùp on top of the rice (add any jùices accùmùlated on the plate), and top with the thyme sprigs.

Bake ùntil the chicken is cooked throùgh and the rice is tender, 20 to 25 minùtes.Transfer the chicken to plates. Add the vinegar to the skillet and stir into the rice. Discard the bay leaf and thyme sprigs and serve the rice with the chicken.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!