This 40-minute simple version of jerk chicken and rice has some heat, a little sweetness, and is extra delicious with a bright mango salsa. With a homemade marinade, this chicken is full of flavor and perfect for grilling or searing in a skillet. Pair it with some fluffy rice and a zesty and refreshing salsa and you have a tasty homemade meal perfect for warm weather days!
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Jamaican jerk chicken is a super flavorful dish that has spicy flavors, some smokiness, and a hint of sweetness. Some of the key flavors and ingredients typically include allspice, garlic, ginger, thyme, Scotch bonnet peppers, and some sweetness and zest. Traditional recipes often include pureeing onions and peppers for the marinade, but to ensure this is a quick and easy recipe our version uses a combination of dried spices to accumulate the flavors and heat, some brown sugar for sweetness, and olive oil, soy sauce, and lime juice to create a perfectly smooth marinade with lots of flavor.
Serve this jerk chicken with Success Boil-in-Bag Basmati Rice, which is aromatic with a subtle nutty flavor, and you have the perfect pairing. We love topping this dish off with a homemade sweet mango salsa with a kick. I truly can't think of a dish with a better combination of flavors and textures!
More Recipes You'll Love
Looking for another Basmati rice recipe? Check out our super flavorful Hot Honey Salmon. For another chicken recipe with some heat, you'll love our Buffalo Chicken Thighs.
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Why You'll Love this Recipe
- It's ready in just 40 minutes. A full meal in 40 minutes start to finish = the best.
- The perfect recipe to use Success Boil-in-Bag Basmati Rice. Ready in just 10 minutes, this flavorful rice pairs so well with the jerk chicken.
- A unique and flavorful recipe to add to your rotation. Traditional Jamaican jerk chicken is packed with unique flavors, and this inspired version includes many of the key ingredients that make up the quintessential flavors of the dish!
Key Ingredients
You can find the full jerk marinade ingredients in the recipe card, but we've highlighted some of the most important ingredients below, as well as other key ingredients that make up the complete dish!
- Onion powder - Replaces using a fresh onion which can often be found in jerk marinades.
- Garlic powder - You can use fresh garlic if you like, but I find in a marinade garlic powder is nice because it more evenly distributes the flavor.
- Ginger - Adds a bright punchiness to the spice blend. You could also use fresh ginger instead.
- Allspice - Key spice ingredient! It will give you that unique flavor found in jerk chicken. A lot of jerk seasonings include cinnamon and/or additional sweeter spices like Chinese five spice, but I prefer a more savory version, and find allspice gives enough of that earthy and aromatic flavor.
- Thyme - Another key spice in classic jerk seasoning.
- Cayenne - In place of Scotch bonnet peppers, I like using cayenne to save time and because it's easier to find. If you're sensitive to spice make sure to reduce the amount used, but I also find a lot of the heat does cook off.
- Brown sugar - Adds some true sweetness to the marinade which balances out the heat from the cayenne.
- Olive oil - Helps all the spices blend together and adhere to the chicken thighs.
- Lime juice - Adds a bright zestiness which makes all the spice flavors pop!
- Chicken thighs - For this recipe, my preference is to use boneless thighs so it's easier to cut them/eat them with the rice and mango salsa, but you can use whichever type you like (eg. bone-in or skin-on chicken thighs), the weight and cooking time will just need to be adjusted. You could also use chicken drumsticks or chicken breasts if preferred, I just like how the flavor of the dark meat in the chicken thighs pairs with the strong seasoning.
- Success Boil-in-Bag Basmati Rice - The best 10-minute rice, and an especially great pairing with the flavorful chicken. The aromatic flavor and textures of the rice stand up to the heat from the chicken, and pair so nicely with the mango salsa.
- Mango, bell pepper, jalapeño, red onion, cilantro - Finely chop these fresh ingredients and stir them together with some olive oil and lime juice and you have the easiest and most refreshing homemade salsa! Make sure to season with a generous pinch of salt. If preferred you can also leave out the jalapeño.
See recipe card below for quantities.
Step by Step Instructions
This is an easy 6-step recipe ready in just 40 minutes.
Step 1: Prepare the jerk marinade. Combine all jerk marinade spices through the black pepper in a medium bowl and whisk to combine. Add in olive oil, soy sauce, and lime juice and whisk again into a very smooth paste.
Step 2: Prepare and marinate the chicken thighs. Pat chicken thighs very dry with a paper towel then place in a large bowl. Pour on jerk seasoning and rub chicken thighs very well until all sides are coated for each. Cover with plastic wrap and place in refrigerator to marinate while you make remaining components (see note).
Step 3: Make the mango salsa. Meanwhile, prepare mango salsa by mixing mango, bell pepper, jalapeño, red onion, cilantro, lime juice, a drizzle of olive oil, and a pinch of salt in a medium bowl. Refrigerate until ready to use.
Step 4: Prepare the Success Boil-in-Bag Basmati Rice. Prepare Success Boil-in-Bag Basmati Rice according to package directions.
Step 5: Cook the chicken. Heat a grill, or cast iron skillet on the stove, over medium-high heat until hot. Remove chicken from refrigerator and put smooth side down on to grill or the skillet. Sear for 5-7 minutes or until the chicken releases easily and is blackened (see note). Flip and continue cooking for 4-5 minutes or until the chicken is cooked through and the thickest parts have reached 165°F.
Step 6: Finish the bowls. Divide prepared Success Boil-in-Bag Basmati Rice between bowls and top each with a few of the chicken thighs. Top with some of the mango salsa, sliced scallions, and an extra squeeze of lime.
Pro Tip!
If cooking the chicken thighs on the stove (as opposed to grilling them), heat a cast iron skillet until hot, place the chicken thighs smooth side down, and don't move them until they begin to blacken. It will take longer than on a grill, but the spices will eventually blacken and the chicken will be perfectly juicy and golden!
Tips for Making this Jerk Chicken and Rice
- Try not to deviate too much from the spices in the ingredients list otherwise the chicken won't have that classic Caribbean jerk chicken flavor.
- Make sure to give Success Boil-in-Bag Basmati Rice a try! It is so easy to make, and the flavors of the white rice are a perfect match for the chicken.
- If you have extra time you can marinate the chicken for longer, and up to overnight. This will give it even more flavor!
FAQs
Red kidney beans, black beans, or a simple green salad would be delicious.
For sure! I would just recommend adding the mango salsa prior to eating.
Our Cilantro Lime Dressing would also be so good! Some sliced green onions and a simple squeeze of lime would also be perfect.
Storing and Freezing
Store leftovers in an airtight container in the refrigerator for 3-4 days. If possible, store leftover mango salsa separately. Reheat jerk chicken and rice in the microwave until warm.
Any leftover chicken can also be stored in an airtight container and frozen for 3-4 months.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Jerk Chicken and Rice (Easy Recipe!)
Ingredients
Jerk Marinade
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- 2 teaspoons allspice
- 2 teaspoons thyme dried
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon cayenne reduce or eliminate for a milder version
- 1 teaspoon cumin
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Jerk Chicken and Rice
- 2 pounds chicken thighs boneless, skinless (see note)
- 2 bags Success Boil-in-Bag Basmati Rice
- 1 cup mango diced
- 1 small to medium red bell pepper diced
- 1 jalapeño seeds removed, diced
- ¼ cup red onion diced
- 2 tablespoons cilantro fresh, chopped
- juice of 1 lime plus additional for topping
- olive oil drizzle
- kosher salt
- scallions chopped, for garnish
Instructions
- Combine all jerk marinade spices through the black pepper in a medium bowl and whisk to combine. Add in olive oil, soy sauce, and lime juice and whisk again into a very smooth paste.2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons ground ginger, 2 teaspoons allspice, 2 teaspoons thyme, 1 teaspoon paprika, 1 teaspoon cayenne, 1 teaspoon cumin, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper, 2 tablespoons brown sugar, ¼ cup olive oil, 1 tablespoon soy sauce, 1 tablespoon lime juice
- Pat chicken thighs very dry with a paper towel then place in a large bowl. Pour on jerk seasoning and rub chicken thighs very well until all sides are coated for each. Cover with plastic wrap and place in refrigerator to marinate while you make remaining components (see note).2 pounds chicken thighs
- Meanwhile, prepare mango salsa by mixing mango, bell pepper, jalapeño, red onion, cilantro, lime juice, a drizzle of olive oil, and a pinch of salt in a medium bowl. Refrigerate until ready to use.1 cup mango, 1 small to medium red bell pepper, 1 jalapeño, ¼ cup red onion, 2 tablespoons cilantro, juice of 1 lime, kosher salt, olive oil
- Prepare Success Boil-in-Bag Basmati Rice according to package directions.2 bags Success Boil-in-Bag Basmati Rice
- Heat a grill, or cast iron skillet on the stove, over medium-high heat until hot. Remove chicken from refrigerator and put smooth side down on to grill or the skillet. Sear for 5-7 minutes or until the chicken releases easily and is blackened (see note). Flip and continue cooking for 4-5 minutes or until the chicken is cooked through and the thickest parts have reached 165°F.
- Divide prepared Success Boil-in-Bag Basmati Rice between bowls and top each with a few of the chicken thighs. Top with some of the mango salsa, sliced scallions, and an extra squeeze of lime.scallions
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