Jerk Chicken Nuggets with Lime Coconut Rice


These crisp chicken nuggets from Joy Wilson of Joy the Baker are moist, spicy and flavorful with the flavors of the Caribbean. The marinade is bright with lime and rum, while the coating is crisp with panko bread crumbs and loads of spice.

Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
4 hrs
Total Time:
5 hrs
4 servings



  • 2 pounds boneless, skinless chicken breast, cut into 2-inch pieces

  • ¼ cup fresh lime juice

  • ¼ cup fresh orange juice

  • ¼ cup dark spiced rum

  • ¼ cup soy sauce

  • ¼ cup olive oil

  • ½ cup apple cider vinegar

  • Reynolds Wrap® Non Stick Aluminum Foil


  • 2 ½ cups panko bread crumbs, crushed fine

  • 3 large eggs, whisked

  • 1 cup all-purpose flour

  • ¾ teaspoon cayenne pepper

  • 2 tablespoons lightly packed light brown sugar

  • 1 ½ teaspoons ground allspice

  • 1 ½ teaspoons dried thyme

  • 1 ½ teaspoons ground cinnamon

  • 1 ½ teaspoons ground nutmeg

  • 1 ½ teaspoons ground ginger

  • 1 teaspoon ground sage

  • 1 teaspoon garlic powder

  • ¾ teaspoon salt

  • ½ teaspoon freshly cracked black pepper


  • 1 cup basmati rice

  • 1 cup reduced-fat coconut milk

  • 1 cup chicken broth

  • 1 lime, juiced

  • 1 teaspoon grated lime zest

  • ½ teaspoon freshly cracked black pepper

  • ¼ cup unsweetened toasted coconut, to garnish


  1. Marinate chicken pieces in a bowl along with lime juice, orange juice, rum, soy sauce, olive oil and apple cider vinegar. Refrigerate and marinate for 4 hours.

  2. Preheat oven to 400 degrees F. Place a rack in the center of the oven and line two rimmed baking sheets with Reynolds Wrap® Non-Stick Foil.

  3. Spread bread crumbs across one of the prepared baking sheets and bake until golden brown, about six minutes. Remove from the oven and set aside.

  4. Whisk eggs in a medium bowl and set aside.

  5. Toss together flour and cayenne pepper in a medium bowl and set aside.

  6. Toss together the toasted bread crumbs along with sugar and spices on the rimmed baking sheet.

  7. Remove the chicken pieces from the marinade and discard the marinade. Toss the chicken pieces lightly in the flour mixture.

  8. Lightly coat the floured chicken pieces one at a time in the egg wash using a pair of tongs.

  9. Transfer the coated chicken nuggets to the bread crumb and spice mixture and toss to coat, pressing the bread crumbs and spices into the nuggets. Place on the remaining prepared baking sheet in a single layer.

  10. Bake chicken pieces for 13 to 15 minutes, flipping once during baking until cooked through.

  11. Make the rice while the chicken bakes. Rinse basmati rice under cool water until the water runs clear. In a medium saucepan bring coconut milk and chicken broth to a simmer. Add the rice, lime juice and zest. Cover and cook until rice has absorbed all of the liquid, about 20 minutes. Remove from the heat and allow to rest for 5 minutes before fluffing. Top with black pepper and toasted coconut.

  12. Serve chicken nuggets alongside rice and enjoy!

Reynolds Kitchens Tip:

Line your baking pans with Reynolds Wrap(R) Non-Stick Foil for quick and easy cleanup.

Nutrition Facts (per serving)

1079 Calories
36g Fat
127g Carbs
68g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1079
% Daily Value *
Total Fat 36g 46%
Saturated Fat 12g 62%
Cholesterol 269mg 90%
Sodium 1849mg 80%
Total Carbohydrate 127g 46%
Dietary Fiber 4g 15%
Total Sugars 10g
Protein 68g
Vitamin C 19mg 97%
Calcium 106mg 8%
Iron 6mg 33%
Potassium 689mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.