Jamaican Jerk Chicken with Coconut Rice
One bite, and you’re on a Caribbean getaway.
Serves: 4
Ingredients:
For the jerk chicken:
- 8 skin-on, bone-in chicken thighs
- 4 spring onions, roughly chopped
- 3 garlic cloves
- 3 cm fresh ginger, peeled
- 1–2 Scotch bonnet or habanero chillies, seeded for less heat
- 1 Tbsp fresh thyme leaves
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 Tbsp brown sugar
- 2 Tbsp soy sauce
- 2 Tbsp vegetable oil
- Juice and finely grated zest of 1 lime
- 1 Tbsp apple cider vinegar
- Salt and freshly ground black pepper
For the coconut rice:
- 300 g basmati or long-grain rice, rinsed
- 400 ml coconut milk
- 250 ml water
- 1/2 tsp salt
For the pineapple salsa:
- 250 g fresh pineapple, finely diced
- 1/2 red pepper, finely diced
- 1/4 red onion, finely chopped
- Small handful fresh coriander, chopped
- Juice of 1 lime
- Salt, to tast
How To Make Jamaican Jerk Chicken with Coconut Rice
- Place the spring onions, garlic, ginger, chilli, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, oil, lime zest and juice, vinegar, salt and pepper in a blender. Blend to a rough paste.
- Score the chicken thighs lightly and rub them all over with the jerk paste. Cover and marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Preheat the oven to 200°C. Arrange the chicken skin-side up on a lined baking tray and roast for 35–45 minutes, basting once, until deeply caramelised and cooked through. Grill for the final 2–3 minutes for extra colour, if needed.
- For the coconut rice, place the rice, coconut milk, water and salt in a saucepan. Bring to a gentle boil, cover and simmer over low heat for 12–15 minutes. Remove from the heat and rest, covered, for 5 minutes before fluffing with a fork.
- For the salsa, combine the pineapple, red pepper, red onion, coriander and lime juice. Season with salt and set aside.
- Serve the jerk chicken with the coconut rice and pineapple salsa, spooning over any flavourful tray juices.