Jamaican Jerk Chicken With Coconut Rice and Pineapple Salsa
Have a go at this easy jerk chicken recipe, guaranteed to provide a juicy bird with a fabulously flavoured crispy skin. This jerk marinade provides so much more flavour than just chilli heat, lots of warming flavour from the allspice, nutmeg and cinnamon. Spatchcocking is a great technique to cut down the cooking time, too. The creamy rice and peas goes so well with the spicy chicken, and a fresh zingy salsa complements the feast.
Don't be put off by the long list of ingredients, there is a barely any hands on time here and results are more than worth the effort!
- 4 servings
- Prep time: 10 Minutes|Cook time: 1 Hours|Total time: 1 Hours 10 Minutes
For the chicken
For the coconut rice
For the pineapple salsa
- Spatchcock the chicken by turning it so the breasts are underneath. Cut down the middle on both sides of the backbone with a pair of sharp scissors. Remove the bone (and save it for later in the freezer if want to make your own chicken stock). Tidy up to ensure there’s no loose, flabby skin that could burn. Flip the chicken over and squash down the breasts using the heel of your hand to break the breast bone in half. You should hear a cracking and when that happens the chicken should lie flat
- Add all the marinade ingredients together in a blender and whizz up to make a paste. Slather all over the chicken, coating under the skin on the breasts and the thighs, as well as on the underside. Add the marinated chicken to a zip lock bag and leave to absorb the flavours in the fridge for a few hours, or overnight if possible. Give the bag a squidge every so often to redistribute the marinade
- An hour before cooking, bring the chicken out of the fridge to allow it to come up to room temperature. This means the meat doesn’t contract as much on cooking so should be more tender.
- Meanwhile fry the spring onion for a couple of minutes in a sauce pan in a little oil. Add the sliced chilli and cook for a further minute. Add the allspice, thyme, coconut milk, kidney beans, stock cube and 400 mL water. Bring up to the boil then add the rice and a pinch of salt. Cook for around 20 minutes, stirring every so often.
- Pre heat the oven to 200℃/390F/ gas mark 6 and cook the chicken on a baking tray for around 40-50 minutes, depending on the size of your bird.
- Allow the cooked chicken to rest for 10 minutes before plating up. Serve with a big spoon of rice and if you like a coleslaw and a salsa made from diced red peppers, red onions, avocado, pineapple and lots of lime juice.
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