Coconut Jerk Chicken Recipes
GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
- Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
- Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.
- For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.
- Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.
JERK CHICKEN
Succulent chicken thighs covered with jerk paste and simply roasted in the oven - perfect served with Caribbean rice & peas
Provided by Good Food team
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.
- Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.
Nutrition Facts : Calories 271 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
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