Jamaican Jerk Chicken with Rice and Beans
Jerk seasoning brings real heat and warmth to this one, and simmering the rice in coconut milk instead of plain water is what ties the whole bowl together. It's one of the bolder flavors I keep in my regular rotation.
The chicken thighs stay juicier than breast meat would through a few days of reheating, which matters with a spice rub this intense. Kidney beans add heartiness that a lot of Caribbean-style rice and beans dishes rely on.
Coconut milk cooked into the rice makes a noticeable difference over plain rice, adding a subtle richness that balances the heat from the jerk seasoning. Lime at the end brightens the whole bowl back up.
The recipe card has the full ingredient list and cook time for all ten portions. Let the chicken cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This jerk chicken bowl is one of the spicier options I keep stocked.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Jamaican Jerk Chicken with Rice and Beans
YIELD
10 portions
ESTIMATED NUTRITION
565 calories • 59g protein • 46g carbs • 14g fat per portion
What I really like about this recipe is how well the coconut milk tames a genuinely spicy jerk rub.
Ingredients
• 5 lb boneless chicken thighs
• 7 1/2 cups cooked rice
• 2 1/2 cans kidney beans, drained
• 1 can light coconut milk
• 2 1/2 tbsp olive oil
• 7 1/2 tbsp jerk seasoning
• 2 1/2 lime, juiced
• salt and pepper
Directions
1. Rub the chicken with jerk seasoning, lime juice, and oil; let sit 10 minutes if time allows.
2. Sear or grill the chicken until browned and cooked through, about 6–7 minutes per side.
3. Simmer the rice with the kidney beans and coconut milk until warmed through.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
