Caribbean Hibachi Rice and Jerk Chicken

Pro tips

• Use day-old cooked rice for hibachi fried rice—wet rice steams instead of frying and won't achieve the caramelized, separated grain texture.
• Apply the jerk rub generously and let chicken marinate at least 2 hours (preferably overnight) so the spices penetrate the meat.
• Keep your hibachi griddle or large skillet very hot when cooking the fried rice—this prevents sticking and creates the signature slightly charred, creamy finish.
• Cook ribs low and slow (275°F for 2–3 hours), then brush with jerk marinade in the final 30 minutes to avoid burning the spices.

Substitutions

• Scotch bonnet peppers → habanero or jalapeño (milder heat)
• White rice → brown rice or jasmine rice (cooking time and liquid ratio may vary)
• Chicken and ribs → pork shoulder or beef (adjust cooking time by protein density)

Storage & make-ahead

Store jerk chicken and hibachi rice separately in airtight containers for up to 3 days. Reheat rice in a skillet with a splash of water or butter; warm chicken covered in a 350°F oven.

Equipment

hibachi griddle or large flat-top skillet · meat thermometer

What is jerk seasoning made of?

Traditional jerk seasoning blends allspice, thyme, scotch bonnet peppers, garlic, ginger, cinnamon, and cloves for a smoky, spicy Caribbean flavor profile.

Can I make this ahead of time?

Yes—marinate the chicken and ribs overnight, cook the jerk protein the day-of, and prepare the hibachi rice fresh just before serving for the best texture.

What makes hibachi rice different from regular fried rice?

Hibachi rice is cooked on a flat griddle with high heat and a creamy sauce (often mayo or butter-based), giving it a distinct texture and richer flavor than traditional fried rice.

How do I know when jerk chicken is done?

Internal temperature should reach 165°F (74°C) at the thickest part. Meat should pull easily from the bone with no pink at the bone.