Jamaican Jerk Chicken with Coconut Mango Rice

Jamaican Jerk Chicken with Coconut Mango Rice




10 min


25 min


chicken 1 lb
green onion 2
juice from one lime
habanero or scotch bonnet peppers 1 or 2
garlic 3 cloves
fresh grated ginger 1 Tbsp
ground cloves 1/2 tsp
ground nutmeg 1/2 tsp
ground cinnamon 1/2 tsp
allspice (This is used in the rice and marinade. ) 3/4 tsp
thyme 1/2 tsp
Worcestershire sauce 2 Tbsp
turbinado or brown sugar 2 Tbsp
salt and pepper at least 1/4 tsp
coconut milk (I use low-fat.) 1 can
white or jasmine rice 1 cup
diced fresh or frozen mango 1/4 cup
sliced green onions 2 to 3
white sugar 1 Tbsp
sliced bell peppers 1 cup
sliced onion 1 medium


sliced onion 1 medium

This Jamaican Jerk Chicken with Mango Coconut rice touches all of your senses. It’s bright, tangy, spicy, and slightly sweet. It fills your house with the most incredible smells making your stomach growl in anticipation.

  1. Place the following ingredients into your Ninja or blender. Puree and pour over your meat. Any chicken works here, but if you use chicken with bones you might have to cook it a bit longer. Mr. Teacher and I prefer boneless skinless chicken breasts. Marinate for at least 1 hour. I usually do it for 3-4 hours.
  • 2 ‏green onion
  • ‏juice from one lime
  • 1 or 2 ‏habanero or scotch bonnet peppers ( I do 1 1/2 and save the other half to serve with the finished meal.)
  • 3 cloves ‏garlic
  • 1 Tbsp ‏fresh grated ginger
  • 1/2 tsp ‏ground cloves
  • 1/2 tsp ‏ground nutmeg
  • 1/2 tsp ‏ground cinnamon
  • 1/2 tsp ‏allspice
  • 1/2 tsp ‏thyme
  • 2 Tbsp ‏Worcestershire sauce
  • 2 Tbsp ‏turbinado or brown sugar
  • at least 1/4 tsp ‏salt and pepper

I use Penzeys Spices. You can really taste the difference!

Make sure all of the chicken is coated in the marinade. You could marinate this for as little as an hour, but I usually do 3 or 4 hours. (HINT) Double marinade, put it on the chicken, and pop it in the freezer. Then when ever you want this delicious meal, all you have to do it thaw it in the refrigerator and throw it in the oven. It’s great for busy nights!

2. Place your chicken, peppers, and onions onto a baking stone or baking dish with a lip to catch the juices. Put into a 425 degree oven.

You could totally do this on the grill, but when you bake it in the oven all the yummy juices from the meat and marinade mingle with the peppers and onions. Then you can pour them over the top of the meat when its all done. SO GOOD!

I love my baking stones! You can cook with much less fat and get more flavor. Get yours today!


3. While the chicken, peppers, and onions are baking.  Make the rice. Put the following ingredients into an uncovered sauce pan over high heat.

  • 1 can ‏coconut milk (I use low-fat.)
  • 1 cup ‏white or jasmine rice
  • 1/4 cup ‏diced fresh or frozen mango
  • 2 to 3 ‏sliced green onions
  • 1 Tbsp ‏white sugar
  • 1/4 tsp more if desired ‏salt
  • 1/4 tsp ‏allspice

When it comes to a boil, reduce it to medium heat. Stir every few minutes. You want the rice to absorb the coconut milk and get to an almost risotto like consistency.This takes about 20 minutes.

4. Just when the rice is finished, stir in your chopped mango and sliced green onions. Taste it to see if it has enough salt and sugar. Adjust if needed.

5. Remove your chicken when it is firm to the touch after 25-30 minutes.  Don’t cut into it right away. Allow the juices to redistribute while you dish up the rice, peppers, and onions. Pour the pan drippings over everything. Top with more sliced habanero/scotch bonnet peppers, sliced green onions, and hot sauce if desired.



Habanero Mango Medium Hot Sauce

Mr. Teacher and I love to add this to our plates for a little extra sweet heat.

Click to order your  Mango Habanero Hot Sauce.

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  1. I made this tonight and it was so tasty. So many flavors bursting in my mouth. I will definitely make this again! Thanks for the recipe 😊

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