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Jerk Chicken with Mango Salsa & Caribbean Rice

Bring the flavors of the Caribbean islands to your kitchen with a vibrant and easy-to-make Jerk Chicken with Mango Salsa and Caribbean Rice. This juicy, jerk-spiced chicken pairs perfectly with a refreshing mango salsa, while the Caribbean rice adds a delicious, aromatic base. Perfect for any level of cooking expertise, this dish promises a delicious and festive culinary adventure, ideal for honoring the rich cultural heritage of the Caribbean.

Ingredients

For the seasoning:

1 tablespoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon dried thyme leaves

1 tablespoon peeled and minced fresh ginger

1 large jalapeno, stemmed and chopped

1 bunch scallions, chopped

2 cloves garlic, smashed and peeled

2 tablespoons coconut aminos (or gluten free soy sauce)

1 tablespoon coconut sugar

1 tablespoon white vinegar

1 tablespoon lime juice

1/2 tablespoon olive oil

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

For the chicken:

2 1/2 pounds chicken drumsticks, skin removed

For the salsa:

1 cup diced mangoes (about 2 mangoes)

2 tablespoons chopped fresh cilantro

¼ cup finely diced red onions

1 teaspoon lime juice

For the rice:

1 cup brown rice (substitute for riced cauliflower or riced broccoli)

1 cup water

1 tablespoon unsalted butter or coconut oil

1 cup lite coconut milk

1 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

1/4 teaspoon fine sea salt

½ teaspoon grated lime zest

½ teaspoon freshly ground black pepper

1 avocado, sliced

Instructions

Prepare the jerk seasoning:

  1. Place all the ingredients for the seasoning in a food processor or blender.
  2. Pulse for 10 seconds, until the mixture is combined but not totally smooth.
  3. Set aside ¼ cup of the marinade and let sit in the fridge. Transfer the remaining marinade to a large dish or Ziploc.

Prepare the chicken:

  1. Pat the drumsticks dry then season with a pinch of salt.
  2. Add the drumsticks to the dish or Ziploc containing the seasoning.
  3. Mix, coating the chicken evenly.
  4. Place in the refrigerator allowing to marinate for a minimum of 4 hours or up to 24 hours.
  5. Remove from the refrigerator and the marinade thirty minutes before cooking, bringing it to room temperature.

Prepare the salsa:

  1. Add all the ingredients for the salsa in a bowl and set aside.

Cook the chicken:

  1. Preheat the grill to medium heat.
  2. Brush the hot grill grate with oil.
  3. Place the chicken on the grill and cook for 8 minutes on one side, then flip and brush with the reserved marinade. Grill for an additional 8 minutes.
  4. Flip one last time, brushing once more with the remaining marinade. Let cook for 5 more minutes, or until the center of the chicken is no longer pink.

Cook the rice:

  1. Melt the butter over medium heat in a skillet that has a lid.
  2. Add the ginger and garlic to the skillet and sauté for about 1 minute, until fragrant.
  3. Add the rice and stir for about 1 minute until the rice is coated in the butter.
  4. Add the water, coconut milk, salt, pepper, and lime zest.
  5. Bring to a boil over medium heat, then reduce the heat to low and cover the skillet.
  6. Cook until the rice becomes fluffy, for about 40 minutes.

Plate:

  1. Place the rice then add the chicken, mango salsa, and sliced avocado.

Nutrition

Serving size: 2 drumsticks with 1/4 of rice and 1/4 of salsa

Calories: 508cal, Protein: 32.8g, Fat: 19.7g, Saturated Fat: 6.4g, Carbohydrates: 52.9g, Fiber: 7.9g, Sugar: 8g

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