Jerk Chicken with Coconut Rice and Peas
Recently, I found myself craving authentic Caribbean flavours, prompting me to undertake this cooking challenge. I've hardly ever cooked Caribbean cuisine but I loved the flavours when I visited Belize.
Jerk chicken is a popular Jamaican dish celebrated for its bold flavours and spicy kick, featuring chicken marinated in a unique blend of spices and herbs that impart a distinctive taste. This cooking method has cultural significance, originating with the Maroons, descendants of escaped slaves in Jamaica, who developed it to preserve and flavour meat using the natural spices available in their environment.
The chicken here wasn't quite BBQ'd on the grill, and instead I made it by first roasting in the oven before grilling it to achieve the ideal blackened finish, resulting in juicy, tender meat. This was beautifully complemented by fluffy coconut rice and a vibrant mango salsa. I'd say I did pretty good given my first attempt. You should definitely give this a try if you're an adventurous cook like me!
Hey, I'm Verna!
About this recipe
Ingredients
For the jerk chicken:
- 1 kg of chicken legs or thighs (with skin for enhanced flavour)
- 1 lime, juiced
- 1 scotch bonnet chilli (adjust according to spice preference)
- 1 medium onion, finely chopped
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp cooking oil
- Thumb-sized piece of ginger, chopped
- Large handful of spring onions
- 2 cloves of garlic
- 1 tbsp ground allspice (substituted with equal parts ground cloves, cinnamon, and nutmeg)
- Salt to taste
For the coconut rice:
- 1 cup of white rice
- 1 cup of coconut milk
- 1 cup of water
- 1 can of red kidney beans, drained and rinsed
- Salt to taste
For the mango salsa:
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro (optional)
Pair it with
Instructions
- Prepare the Marinade: In a food processor, combine the marinade ingredients—lime juice, scotch bonnet chilli, onion, honey, soy sauce, oil, ginger, spring onions, garlic, ground allspice, and salt—until a thick paste forms.
- Marinate the Chicken: Score the surface of the chicken legs/thighs a few times and generously rub the marinade all over the pieces. Cover and refrigerate for a minimum of 2 hours, preferably overnight, to allow the flavours to develop fully.
- Roast the Chicken: Preheat your oven to 180°C (350°F). Arrange the marinated chicken on a baking tray and roast for 40 minutes.
- If you have or plan to cook this on the barbecue then that's even better! Lightly oil the grill grates to prevent sticking and cook for around the same time, turning occasionally to prevent burning.
- Grill for Char: If cooking with oven, for the last 10-15 minutes, switch your oven to the grill setting to achieve a desirable charred appearance on the skin. If desired, grill some corn alongside the chicken to serve as an additional side.
- Cook the Coconut Rice: While the chicken is baking, prepare the coconut rice. In a pot, combine the rice, coconut milk, water, red kidney beans, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for approximately 15-20 minutes, or until the rice is cooked and fluffy.
- Prepare the Mango Salsa: In a bowl, mix together the diced mango, red onion, lime juice, salt, and pepper. Optionally, incorporate fresh cilantro for added flavour.
- Serve: Once all components are ready, plate the succulent jerk chicken alongside the coconut rice and mango salsa. Include the grilled corn for a well-rounded presentation.This dish is relatively simple to prepare, and the resulting flavours are outstanding. I encourage you to save this recipe and attempt it in your own kitchen and happy cooking!
Video demonstration
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