Jerk Chicken with Island Rice Pilaf

Jerk Chicken with Island Rice Pilaf

This was for the subreddit, /r/52weeksofcooking, where the theme was Jamaican.



  1. 5 lbs Chicken Pieces
  2. 1/4 Cup Molasses
  3. 2 Tablespoons Canola Oil
  4. 1/3 Cup Soy Sauce
  5. 6 Clove Garlic , peeled
  6. 4 Inches Ginger Fresh
  7. 1 Tablespoon Cinnamon
  8. 1 teaspoon Allspice
  9. 1 teaspoon Thyme
  10. 1/4 teaspoon Nutmeg
  11. 1 Onion
  12. 1 Orange
  13. 1 Serrano Pepper
  14. 1 1/2 Cups Jasmine Rice
  15. 3 Clove Garlic
  16. 1/2 teaspoon Salt
  17. 1/2 teaspoon Thyme Dried
  18. 1/4 teaspoon Red Pepper Crushed
  19. 15 oz Black Beans
  20. 1 13.5 oz Coconut Milk Cans
  21. 1 1/2 Cups Water
  22. 1 20 oz Pineapple Crushed Cans
  23. 1/4 Bunch Cilantro


270 mins
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    Add molasses, canola oil, soy sauce, garlic, ginger (peeled and cut into pieces), cinnamon, allspice, thyme, nutmeg, and Serrano pepper to a blender and blend until smooth.

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    Place the chicken pieces in a slow cooker so they are close to the bottom as possible. Pour 2/3 of the spice rub over the chicken and rub it in. Save the remaining 1/3.

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    Cut the onion into wedges and slice the orange. Add the onion and orange in the slow cooker by nestling the pieces down in and under the chicken.

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    Cook on high for 4 hours.

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    While the chicken is cooking, prepare the island rice pilaf:

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    Add the rice to a medium pot. Mince the garlic and add it to the pot along with the salt, thyme, and red pepper.  

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    Drain and rinse the black beans and add to the pot. Add the coconut milk and water. Stir to combine all ingredients.

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    Place a lid on the bot and bring to a full boil over high heat. As soon as it reaches a boil, turn the heat to low and allow it to simmer 15 - 20 minutes until all liquid is absorbed.

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    Allow the pot to rest for 20 minutes.

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    Fluff the rice with a fork, drain the pineapple, and chop the cilantro. Fold the pineapple and cilantro into the rice.

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    After 4 hours, remove the chicken and place it on a broiler pan. Spread the rest of the spice mixture over the surface of the chicken.

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    Broil on high for about 5 minutes or until the skin is crispy and browned but not burned.

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