Caribbean Jerk Chicken with Coconut Rice & Peas
55 min · Medium
#comfort#grill#high-protein#summer
Smoky, sweet and properly fiery — allspice and thyme pounded into a paste and worked deep into slashed drumsticks, then roasted until the skin lacquers. Underneath, rice simmered in coconut milk with kidney beans, soft and faintly sweet. Sunshine food, whatever the weather is doing.
Ingredientsfor 4 portions
- 900 g Chicken Drumsticks with Skin, Raw
- 60 g Spring Onions
- 4 clove Garlic
- 1 tbsp Ginger
- 2 tsp Allspice
- 2 tbsp Thyme
- 1 tsp Cayenne Pepper
- 2 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 2 Lime
- 260 g Long Grain White Rice
- 200 ml Unsweetened Coconut Milk
- 240 g Kidney Beans, Canned and Drained, drained
Steps
- Blitz the spring onions, garlic, ginger, allspice, thyme, cayenne, soy sauce, brown sugar and the juice of one lime into a coarse, dark paste.
- Slash the drumsticks to the bone and rub the marinade in, working it right into the cuts. Leave for at least 30 minutes, or overnight if you can — the acid and salt need time to travel.
- Rinse the rice until the water runs clear, then bring it to a simmer with the coconut milk, drained kidney beans and a splash of water in a covered pan. Cook for 12 minutes.
- Take the rice off the heat and leave it covered and untouched for 10 minutes; the trapped steam finishes the grains without turning them sticky.
- Roast or grill the chicken at 220 °C for 30–35 minutes, turning once, until the skin is blistered and lacquered and the juices run clear at the bone.
- Fork the rice through to separate the grains, and serve the chicken on top with the remaining lime cut into wedges.
