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Jerk Chicken with Coconut Rice and Mango Sauce
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Jerk Chicken with Coconut Rice and Mango Sauce
Jamaican spiced grilled chicken accompanied by the fruit flavors of the tropics.
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servings:
4
total time:
24 hours inactive 30 minutes active
added on
09/18/2017
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
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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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