Grilled Jerk Chicken & Coconut Rice

• portionen: 8 items
• gesamtzeit: 2 hours 30 minutes

Zutaten

Marinade ingredients:

3 scallions, chopped

4 large garlic cloves, chopped

1 small onion, chopped

4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded

1/4 cup fresh lime juice

2 tablespoons soy sauce

3 tablespoons olive oil

1 1/2 tablespoons salt

1 tablespoon packed brown sugar

1 tablespoon fresh thyme leaves

2 teaspoons ground allspice

2 teaspoons black pepper

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon cinnamon

1 full chicken, spatchcocked

Rice ingredients:

1-2 cups long grain rice

1 can of coconut milk

1 cup of chicken broth (note: you may need more depending on how long your rice takes to cook)

Anweisungen

Blend all marinade ingredients in a blender until smooth.

Rub the marinade on the chicken and under the skin. Put in a shallow pan and marinate for a day.

Let chicken come to room temperature before cooking.

Preheat the oven to 450F and put a wire rack in the upper third of the oven, and another in the lower third.

Take the chicken out of the pan, leaving any leftover marinade. Rince your rice, then add it to the pan, adding in the coconut milk and the broth. Give everything a good mix so the leftover marinade is mixed in.

Once oven is preheated, put the spatchocked chicken skin side up, directly on the top wire rack. Put the pan with the rice directly underneath the chicken so that the chicken drippings fall over the rice.

Roast for about 45 minutes to 1 hour, depending on the size of your chicken, or until the internal temperature reaches 155°F (it'll come up to 165 with carryover cooking). If the chicken skin begins to brown too quickly, you can tent it loosely with aluminum foil.

Keep checking on the rice, if all the liquid has evaporated and the rice isn't cooked, stir in more chicken broth. If chicken is cooked but rice is not, tent the rice with aluminum foil and finish cooking.

Let chicken rest before carving, serve with the rice.

Notizen

This is a blend of 2 recipes. The marinade is from Epicurious and the method comes from a mystery website which I cannot find so I've written it from memory.