Jamaican Jerk Chicken with Rice & Rustic Potato Wedges
A flavorful and comforting dish featuring juicy chicken thighs seasoned with jerk spices, served alongside rice and crispy potato wedges.
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons lime juice
- 1 clove garlic, minced fresh is best
- 2 stalks green onions, chopped or onion powder in a pinch
- 1 teaspoon fresh thyme or dried thyme
- 1 teaspoon allspice important for jerk flavor
- 1 teaspoon smoked paprika
- 1 pinch cinnamon
- 1 tablespoon brown sugar or honey for balance
- 1 piece Scotch bonnet, chopped or habanero for more heat
- 1 tablespoon soy sauce or coconut aminos
- 2 tablespoons oil olive oil or avocado oil
For the Sides
- 4 medium potatoes, cut into wedges russet or Yukon gold
- 1 cup rice jasmine or long grain
- 2 cups chicken broth or water for cooking the rice
- to taste salt and black pepper
Instructions
Preparation
- Season the chicken thighs with lime juice, garlic, green onions, thyme, allspice, smoked paprika, cinnamon, brown sugar, Scotch bonnet, soy sauce, and oil. Marinate for at least 10 minutes or up to 4 hours.
- Preheat the oven to 425°F (220°C).
Cooking
- Place the marinated chicken on a baking sheet and roast for 30-35 minutes until the skin is browned and the chicken is cooked through.
- Optionally, broil for a few minutes at the end for extra char.
- While the chicken cooks, prepare the wedges: Toss with oil, salt, and pepper, and bake alongside the chicken for 25-30 minutes until crispy.
- Prepare the rice according to package instructions using chicken broth or water.
Serving
- Let the chicken rest for 5-10 minutes before slicing and serving.
- Plate the chicken with rice and potato wedges. Enjoy!
Notes
For extra flavor, serve with a fresh cabbage slaw, fried plantains, or a spicy lime yogurt sauce. Store leftovers separately in the fridge for 3-4 days.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 10gSodium: 900mgFiber: 4gSugar: 5g