Jerk Chicken with Coconut Rice
Jerk-seasoned chicken with coconut rice and a fresh pineapple-cucumber side.
Serves 4 • Prep: 20 minutes • Cook: 30–35 minutes
Ingredients
1 1/2 lb boneless skinless chicken thighs
1 1/2 tsp The Jerk Life
1 tbsp neutral oil
1 cup long-grain white rice, rinsed
3/4 cup canned unsweetened coconut milk, stirred
1 cup water
1 cup diced pineapple
1 cucumber, diced
1 tbsp lime juice
How to make it
Combine rice, coconut milk and water in a saucepan. Bring just to a boil, stir once, cover and reduce to low. Cook about 18 minutes, or follow the rice package's timing. Remove from heat and rest covered 10 minutes.
Coat chicken with oil and The Jerk Life. Heat grill to medium, about 375–400°F.
Grill chicken 6–8 minutes per side, adjusting for thickness, until every piece reaches 165°F. Rest 3 minutes before slicing.
Toss pineapple and cucumber with lime juice. Fluff rice and serve with chicken and the fresh side.
Swap or combine flavors
The Jerk Life is the seasoning for this recipe. Keep the rice and pineapple side simply dressed so the chicken remains the focus.
Make it a meal
This is a complete meal. Garlic Green Beans with Lemon can be added for another vegetable.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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