Jerk-style chicken with pineapple and coconut rice

Based on 9 ratings
Ruby

Ruby

Editor

“This recipe is inspired by the flavors of Jamaica's jerk chicken—a spicy, succulent, and smoky dish you’ll traditionally find cooked over coals in large barrels. If you have an outdoor grill or smoker, here is your chance to use it, otherwise stick to our oven method—it can’t rival the original, but the fragrant marinade and caramelized pineapple are undeniably delicious. If you can find the Caribbean Scotch bonnet pepper in your area, use it instead of the more widely-available bird's-eye chili for a more authentic touch.”

Difficulty

Easy 👌
45
min.
Preparation
45
min.
Baking
180
min.
Resting

Ingredients

Servings:-4+
chicken legs
pineapple
400 ml coconut milk
300 g rice
limes
5 g ginger
6 cloves garlic
scallions
chili
1 tsp ground cinnamon
1 tbsp ground allspice
1 tsp ground nutmeg
10 g thyme
2 tbsp dark brown sugar
4 tbsp vegetable oil
1 tbsp soy sauce
onion
400 g canned kidney beans
200 ml water
salt
vegetable oil (for frying)
lime (for serving)
Scotch bonnet pepper
Metric
Imperial

Utensils

  • food processor
  • citrus press
  • fine grater
  • cutting board
  • knife
  • bowl (large)
  • baking dish
  • oven
  • pot
  • cooking spoon

Nutrition per serving

Cal
1022
Protein
33 g
Fat
49 g
Carb
107 g
  • Step 1/4

    To make the jerk marinade, zest and juice the limes. Add lime zest and juice to a food processor along with ginger, garlic, scallions, whole Scotch bonnet pepper, ground cinnamon, ground allspice, nutmeg, half the thyme, brown sugar, vegetable oil, soy sauce, and salt. Blend until you have a smooth paste.
    • limes
    • 5 g ginger
    • 5 cloves garlic
    • scallions
    • chili
    • 1 tsp ground cinnamon
    • 1 tbsp ground allspice
    • 1 tsp ground nutmeg
    • 5 g thyme
    • 2 tbsp dark brown sugar
    • 4 tbsp vegetable oil
    • 1 tbsp soy sauce
    • salt
    • Scotch bonnet pepper
    • food processor
    • citrus press
    • fine grater
    • cutting board
    • knife

    To make the jerk marinade, zest and juice the limes. Add lime zest and juice to a food processor along with ginger, garlic, scallions, whole Scotch bonnet pepper, ground cinnamon, ground allspice, nutmeg, half the thyme, brown sugar, vegetable oil, soy sauce, and salt. Blend until you have a smooth paste.

  • Step 2/4

    Add chicken legs to a bowl and pour jerk marinade into the same dish. Let marinate for a minimum of 2 hrs. or, at best, overnight. Let chicken come down to room temperature (approx 1. hr) before cooking.
    • chicken legs
    • bowl (large)

    Add chicken legs to a bowl and pour jerk marinade into the same dish. Let marinate for a minimum of 2 hrs. or, at best, overnight. Let chicken come down to room temperature (approx 1. hr) before cooking.

  • Step 3/4

    Preheat oven to 180°C/350°F. Peel pineapple and cut into chunks and set aside. Place chicken at room temperature and marinade into a baking dish with the pineapple chunks. Transfer dish to the oven and bake for approx. 40 min. Switch to broiler setting and broil for 5 min. to finish.
    • pineapple
    • baking dish
    • oven

    Preheat oven to 180°C/350°F. Peel pineapple and cut into chunks and set aside. Place chicken at room temperature and marinade into a baking dish with the pineapple chunks. Transfer dish to the oven and bake for approx. 40 min. Switch to broiler setting and broil for 5 min. to finish.

  • Step 4/4

    To make the coconut rice, finely chop onion and garlic. Heat vegetable oil in a heavy-bottomed pot, add onion and garlic and fry until soft. Add rice and fry for approx. 1 min. Add canned beans, remaining thyme, coconut milk, and water. Bring to a boil and, then, cover. Let simmer over low heat for approx. 12 min. Remove from heat and let steam with lid on for approx. 5 min. Serve jerk chicken on rice with pan juices and extra limes. Enjoy!
    • onion
    • 5 g thyme
    • 1 clove garlic
    • 300 g rice
    • 400 g canned kidney beans
    • 400 ml coconut milk
    • 200 ml water
    • vegetable oil (for frying)
    • lime (for serving)
    • pot
    • cooking spoon

    To make the coconut rice, finely chop onion and garlic. Heat vegetable oil in a heavy-bottomed pot, add onion and garlic and fry until soft. Add rice and fry for approx. 1 min. Add canned beans, remaining thyme, coconut milk, and water. Bring to a boil and, then, cover. Let simmer over low heat for approx. 12 min. Remove from heat and let steam with lid on for approx. 5 min. Serve jerk chicken on rice with pan juices and extra limes. Enjoy!