Add some spice to your life with this Jamaican Jerk Glazed Chicken over Sweet Coconut Rice. Juicy, flavorful chicken served over Jamaican coconut rice.
The holidays are upon us, and today I am here to show you how to add a little bit of spice to them! Switch up tradition and wow your friends and family with this Jamaican Jerk Glazed Chicken Over Sweet Coconut Rice.
Just look at that juicy chicken. It’s marinated overnight in jerk rub, lime, and coconut milk, then about halfway through its baking time, a sweet and spicy jerk glaze is caramelized over it as it cooks until it is done.
It’s served over my popular Jamaican Coconut Sweet Rice. The combination of spice and sweet coconut will have you dreaming about celebrating the holidays in the islands this year.
This post is sponsored by Spice Isle Sauces, but the opinions here, and love I have for their products and their story are all my own.
SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO. FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.
Steve and Heidi Nolan, are the owners of Spice Isle Sauces. They reside in Lincoln, Nebraska, which may make you wonder how they ever got started making and marketing authentic Caribbean Sauces and Rubs.
The Nolans love to travel, and would frequently visit many islands in the Caribbean. Their favorite, though, is Providenciales in Turks and Caicos.
They made their dream of owning their own island business come true in November of 2013 when they opened Crackpot Kitchen Restaurant on the island of Providenciales in Turks and Caicos.
A year later, they began bottling and selling their very first specialty sauce called Crackpot Kitchen Tropical Tamarind BBQ Sauce. They sold the sauce at the restaurant and it quickly became a hit with tourists and locals alike.
Where are the Spice Isle Sauces Made?
Due to the popularity of the sauce, the Nolans could barely keep up with the demands of the island grocery stores and gift shops. Production became difficult.
In January of 2015, they moved production of the sauces to a company just outside of Memphis, TN, here in the United States. That original sauce has since then been retired and has made way for three other sauces and rubs: Tropical Seasoning Rub & Tropical Tamarind Sauce, Tropical Jerk Seasoning Rub & Tropical Jerk Sauce, and Tropical Heat Seasoning Rub & Tropical Heat Sauce.
Today’s recipe for Jamaican Jerk Glazed Chicken over Sweet Coconut Rice uses both the Tropical Jerk Seasoning Rub & Tropical Jerk Sauce. Let me show you how simple it is to make this scrumptious meal.
Ingredient List for Jamaican Jerk Glazed Chicken:
- vanilla coconut milk
- fresh lime
- Spice Isle Tropical Jerk Seasoning Rub
- Spice Isle Tropical Jerk Sauce
- brown sugar
- Jamaican Sweet Coconut Rice
The morning of, or even the night before, you will marinate the chicken, rubbed with Tropical Jerk Seasoning, in a mixture of fresh lime and coconut milk.
Using butchers twine, tie the chicken’s legs together, and tuck its wings under. Place on a baking rack over a roaster, breast side up.
Brush chicken generously with melted butter, and sprinkle again with Tropical Jerk Seasoning. Place in the oven.
While it bakes, make your glaze. It’s a combination of Tropical Jerk Sauce, honey and brown sugar.
Set the Jamaican jerk glaze aside until you’re ready to glaze your chicken.
Glaze your chicken when it’s halfway through its baking time. The glaze will mix with the juices in the bottom of the pan. Periodically brush them over the chicken, or use a baster, as it continues to cook.
Chicken is done when it reaches an internal temperature of 165 degrees F.
My Thermapen Mk4 is the best meat thermometer I have ever owned. It reads almost instantly.
While your chicken bakes, prepare your Jamaican Coconut Sweet Rice.
Jamaican Coconut Sweet Rice
I have had this recipe on my blog for a while now. We had coconut rice at a restaurant at one of our favorite resorts in Jamaica. I fell in love with it.
I had been chatting with one of the guys that was on the entertainment committee at the resort. He was telling me he was getting to go home the next day, to see his mom. I asked him what his favorite thing was that she prepared when he visited, and he told me this rice.
My mom used to make sweet rice when I was a kid, and it reminded me of that, but the toasted coconut just pushed it over the top. The combination of this sweet coconut rice and the spicy jerk chicken was just out of this world!
Isn’t she just such a pretty lil chicken?!?!
It wasn’t until I looked at my photos to write this post, that I noticed how the chicken was “posing” on the bed of rice. I couldn’t help but laugh out loud!
BE SURE TO FOLLOW ALONG WITH SPICE ISLE SAUCES AND SEASONINGS ONLINE
Or maybe you’ll see Steve and Heidi, in person, at one of the many festivals and shows they attend throughout the United States. They are always on the go, promoting their product line and introducing folks to an authentic taste of the Islands.
WHERE CAN I GET MY HANDS ON SPICE ISLE SEASONING & SAUCES?
Last month I made these Tropical Chicken Nachos with Tropical Salsa using Spice Isle’s Tropical Seasoning Rub & Tropical Tamarind Sauce. You’re going to love them!
^LOVE IT? PIN IT!^
Don’t forget where you saw this recipe! Make sure and pin it to your favorite Pinterest board before you go!
Who’s ready for a tropical spin to their meal? I know I am! Let’s get to the recipe for this Jamaican Jerk Glazed Chicken over Sweet Coconut Rice.
- 1 - 5-pound chicken
- ½ cup vanilla coconut milk
- ¼ cup fresh lime juice
- 2 Tablespoons Spice Isle Tropical Jerk Rub, + additional for sprinkling
- 4 Tablespoons butter, melted
- ¼ cup Spice Isle Tropical Jerk Sauce
- ½ cup brown sugar
- ⅓ cup honey
- Rub chicken with 2 Tablespoons Spice Isle Tropical Jerk Rub, place in a large ziplock bag, mix together lime juice and coconut milk, pour over chicken in the bag, make sure chicken is coated in the bag, and zip it closed. Place in the fridge overnight.
- Preheat oven to 325 degrees F.
- Remove chicken from bag, place on a rack over a baking pan. Using butcher's twine tie legs together. Brush chicken with melted butter. Sprinkle with more of the seasoning.
- Bake 20 minutes per pound, uncovered.
- In a saucepan combine brown sugar, honey, and sauce on low until the sugar is dissolved.
- About halfway through the baking time, brush the chicken with all of the glaze. The glaze will mix with the juices at the bottom of the baking dish, use this to baste the chicken about every 15 minutes until the chicken is cooked completely.
- Chicken is done with it reaches internal temp in the leg of 165 degrees F.
- Serve with Jamaican Sweet Coconut Rice.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 845Total Fat: 58gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 377mgSodium: 528mgCarbohydrates: 35gFiber: 1gSugar: 33gProtein: 91g