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Jerk Chicken

Jerk Chicken with Coconut Rice and Summer Vegetables

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Recipe Details


If you can’t go to the Caribbean right now, at least your kitchen can feel like a beachy, island paradise. How, you ask? With our brand new jerk chicken, smothered in a house spice blend and seared to crisp-skinned perfection. Served with fragrant coconut rice and a side of summery sautéed vegetables, this dinner will have you feeling that sea breeze.


  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 780
  • Protein 45g
  • Total Carb 69g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • 13.5-ounce can lite coconut milk
    13.5-ounce can lite coconut milk
  • jasmine rice
    3/4 cup
    jasmine rice
  • boneless chicken breasts
    boneless chicken breasts
  • Jamaican jerk seasoning
    1 tablespoon
    Jamaican jerk seasoning
  • summer squash
    6 ounces
    summer squash
  • zucchini
    8 ounces
  • lime
  • scallions
  • peas
    1/2 cup

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • plastic wrap
  • meat mallet (optional)
  • 10" medium nonstick pan

Cooking Steps

  1. Cook Coconut Rice

    Cook Coconut Rice

    Open coconut milk and pour into a small pot. Add rice and ¼ teaspoon salt, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until liquid is fully absorbed, 15-17 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 4.

  2. Prepare Chicken

    Prepare Chicken

    While rice cooks, pat chicken dry with paper towel and arrange skin-side down between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Then, rub chicken all over with jerk seasoning, ½ teaspoon salt, and pepper as desired. Set aside to marinate at room temperature until ready to cook.

  3. Prepare Ingredients

    Prepare Ingredients

    While chicken marinates, rinse all produce. Halve summer squash and zucchini lengthwise, then cut crosswise into ½-inch half-moons, discarding ends. Halve lime and set aside 1 half for Step 5; cut remainder into 2 wedges for serving. Trim and discard scallion roots and thinly slice.

  4. Sauté Vegetables

    Sauté Vegetables

    Heat 1 tablespoon canola oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add squash and zucchini and cook, stirring, until golden brown and tender, 5-7 minutes. Stir in peas to warm through, 1 minute more. Transfer vegetables to a large bowl, reserving pan for cooking chicken. Add coconut rice, half of scallions, ¼ teaspoon salt, and pepper to bowl with vegetables. Stir to combine, then set aside.

  5. Cook Chicken

    Cook Chicken

    Return pan from vegetables to medium-high heat with 2 tablespoons canola oil. When oil is shimmering, add chicken skin-side down and sear, pressing down with a spatula (and standing back in case hot oil splatters), until skin is crisp, 3-4 minutes. Reduce heat to medium. Flip chicken and sear until spices are browned and chicken is cooked through and no longer pink, 5-7 minutes more. Then, squeeze over juice of ½ lime.

  6. Plate Jerk Chicken

    Plate Jerk Chicken

    Divide coconut rice and summer vegetables between serving plates, top with jerk chicken, and garnish with remaining scallions. Serve with lime wedges for squeezing over. Dig in!

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