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Jerk Chicken with Coconut Rice and Mango Sauce
Jamaican spiced grilled chicken accompanied by the fruit flavors of the tropics.
servings: 4
total time: 24 hours inactive 30 minutes active
recipe by: Rae
Ingredients
- 4 Chicken Thighs
- Marinade:
- 4 garlic cloves, peeled
- 4 green onions, cut into 1-inch pieces
- 1 TBSP fresh thyme leaves
- 1 habanero pepper, seeded
- One 1-inch piece fresh ginger, peeled and coarsely chopped
- 2 TBSP distilled white vinegar
- 1 TBSP water
- 1 TBSP dark brown sugar 1/2 teaspoon ground allspice or 1 berry pulverized
- 1/4 tsp nutmeg
- Pinch Salt
- Mango Sauce:
- 1 cup diced peeled mango (or frozen, thawed)
- 3/4 cup boiling water
- pinch salt
- Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 3/4 cup water
- 1/2 tsp salt
- Garnish:
- grilled pineapple slices
Directions
- Place all the marinade ingredients in a blender and puree until smooth.
- Place the thighs in a zipper bag and pour the marinade over. Seal and squish so marinade coats the thighs. Refrigerate 24 hours.
- In the meantime prepare the mango sauce: Put mango, water and salt in a blender and puree until smooth. Refrigerate until cooled and ready to use.
- Now prepare your grill, indoor or outdoor.
- Make the rice:
- - PUT ALL INGREDIENTS INTO A POT AND BRING TO A BOIL.
- - COVER AND REDUCE HEAT TO LOWEST SETTING AND SIMMER 20 MINUTES.
- - ALLOW TO SIT COVERED 10 MINUTES.
- - FLUFF WITH A FORK AND SERVE.
- Grill the thighs until skin is crispy and the internal temperature reaches 170 degrees F.
- Serve the chicken with the rice and grilled pineapple, drizzle with the mango sauce.
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