Jerk Sauce:

  • Put all ingredients in a food processor
  • Process the food until well blended


  • Pour half the sauce over chicken, either in a resealable bag, or a glass container
  • Marinate for 2 hours at room temp.
  • Reserve the remaining sauce


  • Add Rice, red pepper, grated garlic, thyme, and parsley to rice cooker
  • Add water (or chicken broth) to measure
  • Add 1/2 cup of reserved sauce
  • Start rice cooker


  • Heat a large skillet to medium high, with 1 tablespoon butter
  • Cut red onion into 1″ slices
  • Add onions to skillet flat
  • Add marinated chicken to skillet
  • Brush with 1/2 reserved sauce
  • Put an inverted bowl over the skillet
  • Cook for about 5 minutes
  • Turn chicken and onions
  • Brush with remaining sauce
  • Cook for 5 more minutes
  • Check temp on chicken with a quick read thermometer. It should read 160°F or above


  • Remove onions from skillet, roughly dice, and mix with cooked rice
  • Plate rice and onion mixture
  • Remove chicken, either serve whole, 2 per plate, or cut into bite sized pieces and distribute
  • If any sauce remains, drizzle over plated dish
  • Would pair well with a tangy yogurt sauce to help cut the heat.

2019-09-09 02:27:55 +0000 UTC