Jerk is a style of cooking from Jamaica in which pork or chicken is marinated with a mixture of herbs and spices. For this lightning-fast recipe we rely on store-bought jerk seasoning to pull this dish together in a flash. There are many different types of premade jerk seasoning, so we recommend reading the ingredient list closely and tasting it before proceeding with the recipe. Many jerk spice blends will already have salt or sugar, so you should omit the salt or sugar from this recipe if that is the case. Additionally, you may want to increase the level of heat with a dash of cayenne if you find your jerk is a little too mild. Remember, this dish is meant to be hot! 

Note:This recipe requires Suvie 2.0 and the Suvie Starch Cooker. To prepare this dish in Suvie 1.0, set the rice to cook for 15 minutes in Step 3. Follow remaining instructions as directed.

Easy Jerk Chicken

  • Servings: 4
  • Difficulty: 4 hours and 40 minutes
  • Print


  • 24 oz bone-in, skin-on chicken thighs 
  • ¼ cup jerk seasoning
  • 2  tbsp vegetable oil
  • 1 tbsp molasses or dark brown sugar
  • 1 cup white rice
  • 1 lime, quartered


1) In a small bowl, stir together 1/4 cup jerk seasoning, 1 tsp salt (if your jerk seasoning already has salt you may not need to add more), 2 tbsp vegetable oil, and 1 tbsp molasses.

2) Rub mixture all over chicken and under skin.

3) Place chicken in a Suvie pan and insert into the top zone of your Suvie. Enter settings below and cook now or schedule. Place jasmine rice in a Suvie rice pot and insert into your Suvie Starch Cooker. Input settings for long grain rice, fill reservoir, and schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook, Low for 3 hours

4) After the chicken has finished cooking, broil for 7 minutes or until skin is browned and crisp, rotating pans halfway through cooking for even browning.

5) Remove rice and fluff with a fork and adjust seasoning to taste. Divide rice and chicken between plates and serve with a generous squeeze of lime juice.


Nutritional Information per serving (4 servings per recipe): Calories 505, Total Fat 21g, Total Carbohydrates 43g, Total Sodium 1,335mg, Total Protein 29g

CategoriesChicken Dinner
0 0 votes
Article Rating
Notify of

Newest Most Voted
Inline Feedbacks
View all comments
10 months ago

I’m confused about setting the top and the bottom to slow cook for 3 hours. Is there just so much chicken that it is put in 2 pans? The directions don’t say to put the chicken in two pans, nor does it say to put the 2 pans in the Suvie cooker. Thank you for clarifying.