Jamaican jerk chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For the Jerk Chicken:

Step 2

Prepare the marinade:

Step 3

In a blender or food processor, combine the onion, garlic, ginger, scallions, jalapeño, lime juice, soy sauce, olive oil, allspice, thyme, cinnamon, nutmeg, brown sugar, black pepper, and salt. Blend until smooth.

Step 4

Marinate the chicken:

Step 5

Place the chicken thighs in a large bowl or resealable bag and pour the marinade over them. Let it marinate for at least 2 hours, preferably overnight.

Step 6

Cook the chicken:

Step 7

Preheat your grill or oven to 200°C (400°F).

Step 8

Grilling: Grill the chicken for about 6-8 minutes per side until fully cooked (internal temperature should reach 75°C/165°F).

Step 9

Oven: Bake the chicken in a preheated oven for 25-30 minutes until the internal temperature reaches 75°C/165°F.

Step 10

Rest and portion:

Step 11

Let the chicken rest for 5 minutes before slicing or serving. Divide into 5 portions.

Step 12

For the Coconut Rice:

Step 13

Rinse the rice:

Step 14

Wash the rice under cold water until the water runs clear.

Step 15

Cook the rice:

Step 16

In a medium saucepan, heat the olive oil. Add the rice and lightly toast it for 2-3 minutes. Add the coconut milk, water, and salt. Stir well and bring to a boil.

Step 17

Simmer the rice:

Step 18

Once boiling, reduce the heat to low, cover, and let it simmer for about 15-18 minutes, or until the rice is fully cooked and has absorbed the liquid.

Step 19

Fluff and serve:

Step 20

Let the rice sit for 5 minutes, then fluff it with a fork. Optionally, garnish with chopped scallions.

Step 21

Divide the coconut rice into 5 equal portions.