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Jerk Chicken And Coconut Rice Recipe

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One Pan Caribbean Jerk Chicken with PineappleCoconut Rice Ambitious Kitchen
One Pan Caribbean Jerk Chicken with PineappleCoconut Rice Ambitious Kitchen from www.ambitiouskitchen.com

Description

Jerk chicken and coconut rice is a classic Caribbean meal that is packed with flavor and spice. The chicken is marinated in a blend of spices and seasonings, including scallions, thyme, allspice, and Scotch bonnet peppers. The coconut rice is cooked with coconut milk and infused with fragrant herbs and spices like bay leaves and ginger. Together, they create a delicious and satisfying meal that is perfect for any occasion.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

For the jerk chicken:
  • 4 chicken breasts
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons ground allspice
  • 2 tablespoons dried thyme
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 1-2 Scotch bonnet peppers, seeded and chopped
  • 4 scallions, chopped
For the coconut rice:
  • 1 1/2 cups jasmine rice
  • 1 can coconut milk
  • 1 1/2 cups water
  • 2 bay leaves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Equipment

  • Large bowl
  • Zip-top bags
  • Grill or grill pan
  • Medium saucepan

Method

Jerk Chicken

  1. In a large bowl, whisk together soy sauce, olive oil, apple cider vinegar, brown sugar, allspice, thyme, garlic powder, onion powder, paprika, black pepper, and salt.
  2. Add Scotch bonnet peppers and scallions to the bowl and mix well.
  3. Place chicken breasts in a large zip-top bag and pour marinade over them.
  4. Seal the bag and shake to coat chicken evenly.
  5. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
  6. Preheat grill or grill pan to medium-high heat.
  7. Remove chicken from marinade and discard marinade.
  8. Grill chicken for 6-8 minutes on each side, or until cooked through.
  9. Remove from heat and let rest for 5 minutes before serving.

Coconut Rice

  1. Rinse rice in a fine mesh strainer and transfer to a medium saucepan.
  2. Add coconut milk, water, bay leaves, ginger, and salt to the saucepan and stir to combine.
  3. Bring to a boil over high heat.
  4. Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
  5. Remove bay leaves and fluff rice with a fork before serving.

Notes

  • If you can't find Scotch bonnet peppers, you can use habanero peppers instead.
  • For a milder flavor, use fewer peppers or remove the seeds and membranes.
  • You can also use chicken thighs instead of chicken breasts if you prefer.

Nutrition Info

  • Calories: 540
  • Protein: 42g
  • Carbohydrates: 54g
  • Fat: 16g
  • Saturated Fat: 6g
  • Cholesterol: 120mg
  • Sodium: 1320mg
  • Potassium: 840mg
  • Fiber: 1g
  • Sugar: 3g
  • Vitamin A: 6%
  • Vitamin C: 8%
  • Calcium: 4%
  • Iron: 20%

Recipe Tips

  • Make the jerk chicken marinade ahead of time and store it in the refrigerator for up to 3 days.
  • For best results, marinate the chicken for at least 1 hour before grilling.
  • Make sure to let the chicken rest for a few minutes before slicing it to allow the juices to redistribute.
  • If you don't have a grill or grill pan, you can also cook the chicken in a skillet over medium-high heat.
  • For a creamier rice, you can use coconut cream instead of coconut milk.

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