Sample a taste of Jamaica with this recipe for jerk chicken
Perfect for a BBQ or in the sun this jerk chicken goes great with rice and pea pilaf and a pineapple salsa.
Bull’s-Eye Jerk Chicken with Rice and Pea Pilaf and Pineapple Salsa, recipe courtesy of Bull’s-Eye BBQ sauces
Cook time: 1 – 1.5 hours
For the Marinade
6 fresh bay leaves, coarsely torn
135ml Bull’s-Eye Kentucky Habanero Hot Sauce
1½ tbsp fresh thyme, leaves picked
2 tsp ground allspice
2 tsp coarsely cracked black pepper
½ tsp ground cinnamon
½ tsp ground nutmeg
2 tbsp soy sauce
2 tbsp maple syrup
2 garlic cloves, crushed
1 kg mixed chicken thighs and drumsticks (skin on)
For the Rice and Pea Pilaf
400ml coconut milk
400ml chicken stock
1 Red chilli, halved
250g Basmati rice
200g frozen peas
1-2 limes, juice and zest
For the Pineapple Salsa
200g pineapple, peeled and roughly chopped
200g cherry tomatoes, roughly chopped
2 spring onions, sliced
1 lime, juiced
2 tsp olive oil
Juice of 1 lime, plus wedges
4 spring onions, coarsely chopped
1. Mix the marinade ingredients (including the Bull’s-Eye BBQ Kentucky Habanero Hot Sauce) in an oven dish, add the chicken making sure it’s coated. Cover with tin foil and refrigerate overnight or a minimum of 30 minutes.
2. Preheat the oven to 180c. Place the chicken covered in the oven for 45 mins turning and basting twice. For the last 15 mins remove the tin foil to brown the chicken, adding a little water if needed. Check if the chicken is cooked – if fully cooked keep warm.
3. For the rice and peas, bring coconut milk, stock, chilli and a pinch of sea salt to the boil in a saucepan over medium-high heat, then add rice, stir to combine and return to the boil. Reduce heat to low and simmer covered until tender for 10 minutes. Then add the peas and cook for a further 2-3 minutes until the liquid is mostly absorbed. Remove from heat, stand for 10 minutes and add the lime juice to taste.
4. Mix the pineapple salsa ingredients together and serve with the Jerk chicken in cooking juices, the rice and peas and a handful of coriander. Top with the remaining spring onions and wedges of lime.
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