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Caribbean Jerk Chicken and Rice

Caribbean Jerk Chicken and Rice

Description

Skip the takeout and transport your taste buds to Jamaica tonight with this Caribbean Jerk Chicken and Rice recipe that’s bursting with island flavor and just the right amount of heat.

Ingredients

Scale
  • 2 pounds (900g) chicken thighs and drumsticks, bone-in and skin-on
  • 4 green onions, roughly chopped
  • 4 garlic cloves, peeled
  • 1–2 scotch bonnet peppers (or habaneros), stemmed and seeded
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) fresh lime juice
  • 2 tablespoons (30ml) vegetable oil
  • 2 tablespoons (30g) brown sugar
  • 1 tablespoon (9g) allspice berries (or 1 tablespoon ground allspice)
  • 1 teaspoon (2g) dried thyme
  • 1 teaspoon (2g) ground cinnamon
  • 1 inch (2.5cm) fresh ginger, peeled
  • 1 teaspoon (6g) salt
  • 1 teaspoon (2g) black pepper
  • 2 cups (400g) long-grain rice, rinsed
  • 1 can (13.5 oz/400ml) coconut milk
  • 1½ cups (355ml) chicken broth
  • 1 teaspoon (6g) salt for rice
  • 2 sprigs fresh thyme
  • 1 garlic clove, minced
  • 1 tablespoon (15ml) vegetable oil for rice

Instructions

  1. Blend green onions, garlic, scotch bonnet peppers, soy sauce, lime juice, oil, brown sugar, allspice, thyme, cinnamon, ginger, salt, and pepper in a food processor until smooth with some texture.
  2. Place chicken in a ziplock bag or shallow dish, pour marinade over, and massage to coat thoroughly. Refrigerate 4 hours to overnight.
  3. Remove chicken from refrigerator 30 minutes before cooking. Prepare grill for direct and indirect heat or preheat oven to 375°F (190°C).
  4. For grilling: Sear chicken 2-3 minutes per side over direct heat, then move to indirect heat and cook 30-35 minutes until internal temperature reaches 165°F (74°C) for breasts or 175°F (80°C) for thighs. For oven: Bake 35-40 minutes on a foil-lined sheet, turning once, and broil the last 2-3 minutes for char.
  5. For rice: Heat oil in a saucepan, sauté garlic 30 seconds, add rice and toast 1 minute. Add coconut milk, broth, salt, and thyme sprigs. Bring to boil.
  6. Reduce heat to low, cover, and simmer 15-18 minutes until liquid is absorbed. Remove from heat, let stand covered 10 minutes, then fluff with fork.
  7. Serve chicken over rice, garnished with sliced green onions and lime wedges.

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Find it online: https://cookingcircuit.com/caribbean-jerk-chicken-and-rice/