Jerk Chicken with Coconut Rice and Mango Salsa
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Nina Worgan
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Hey Chef! Get ready for a Caribbean feast! First, blend the flavorful jerk marinade (onion, garlic, spices), then let the chicken thighs soak it up for at least 2 hours, or ideally overnight. Next, preheat that grill or oven to 400°F. While the chicken cooks, simmer coconut rice and whip up a vibrant mango salsa (mango, red pepper, cilantro). This flavor vacation takes about 45 minutes, plus marinade time. Enjoy!
Meat, Eggs, & Dairy
- 1 1/2 pounds chicken thighs
- 1 can coconut milk
Fresh Produce & Herbs
- 1 whole yellow onion
- 1 inch ginger
- 2 whole scotch bonnet peppers
- 2 whole mango
- 1 half red bell pepper
- 1/4 cup cilantro
- 1 whole lime
- 1 whole scallion
Seasonings & Spices
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons brown sugar
- 1 teaspoon allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 1 cup long-grain rice
- 1 tablespoon olive oil
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