Jamaican Jerk Chicken With Coconut Rice and Pineapple Salsa

Name: Jamaican Jerk Chicken With Coconut Rice and Pineapple Salsa
Prep time: 10 min
Cook time: 1 h
Total time: 70 min
Yield: 4
Ingredients: 1 whole large chicken (free range if possible); 1 tsp ground allspice; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp ground nutmeg; 1 tsp ground cinnamon; 2 cloves garlic, peeled; 2 tbsps ginger paste; 2 tbsps dark brown sugar; 2 tbsps dark rum (optional); Juice of 1 lime (2 tbsp); 2 tbsps light soy sauce; 2 tbsps white wine vinegar; 1 scotch bonnet (or a weaker chilli if you prefer a milder taste); 1 small onion, peeled and halved; 2 spring onions, finely sliced; 1 mild chilli, sliced; 1 tsp all spice; 2 tsps dried thyme; 1 tin coconut milk; 1 tin kidney beans, drained and rinsed; 1 stock cube (chicken or veggie work well); 200 g/ 1 cup long grain white rice; 1 red pepper; 1 small red onion, peeled; Flesh of 1 ripe avocado; 2 slices of pineapple, 1 cm thick; Juice 1 lime

by @cheese.and.han | Hannah

4 servings

1 hr 10 min

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!

jamaican jerk chicken with coconut rice and pineapple salsa

Jamaican Jerk Chicken With Coconut Rice and Pineapple Salsa

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Recipe details

Yield 4 servings
Time spent: Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min

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Ingredients

For the chicken

1 whole large chicken (free range if possible)
1 tsp ground allspice
1 tsp dried thyme
1 tsp cayenne pepper
1 tsp ground nutmeg
1 tsp ground cinnamon
2 cloves garlic, peeled
2 tbsps ginger paste
2 tbsps dark brown sugar
2 tbsps dark rum (optional)
Juice of 1 lime (2 tbsp)
2 tbsps light soy sauce
2 tbsps white wine vinegar
1 scotch bonnet (or a weaker chilli if you prefer a milder taste)
1 small onion, peeled and halved

For the coconut rice

2 spring onions, finely sliced
1 mild chilli, sliced
1 tsp all spice
2 tsps dried thyme
1 tin coconut milk
1 tin kidney beans, drained and rinsed
1 stock cube (chicken or veggie work well)
200 g/ 1 cup long grain white rice

For the pineapple salsa

1 red pepper
1 small red onion, peeled
Flesh of 1 ripe avocado
2 slices of pineapple, 1 cm thick
Juice 1 lime

Instructions

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.

Comments

Christy on Dec 27, 2020

it sound very yummy! I can’t wait to make it . How much of rice? The recipe does not tell how many cups of it. Thank you!

Like Reply
- @cheese.and.han | Hannah on Dec 27, 2020
  
  Hi Christy! Thanks so much for pointing that out! Silly of me to omit a critical component of the rice recipe,
  
  I used 200 g (1 cup) of long grain white rice. I will add this into the ingredients now, thanks again for pointing it out and let me know if you make it! :)
  
  Like
Gene on Dec 27, 2020

What is 200c fan/gas 6? Recipe looks great!

Like Reply
- @cheese.and.han | Hannah on Dec 28, 2020
  
  Thanks Gene! This is 390 degrees Fahrenheit and is the oven temperature to cook the chicken. Hope you enjoy!
  
  Like

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Jamaican Jerk Chicken With Coconut Rice and Pineapple Salsa

Jamaican Jerk Chicken With Coconut Rice and Pineapple Salsa

Recipe details

Ingredients

For the chicken

For the coconut rice

For the pineapple salsa

Instructions

Comments

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Jamaican Jerk Chicken With Coconut Rice and Pineapple Salsa

Jamaican Jerk Chicken With Coconut Rice and Pineapple Salsa

Recipe details

Ingredients

For the chicken

For the coconut rice

For the pineapple salsa

Instructions

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