The inspiration for this dish came from Jamaican jerk chicken. We know you will love this smoky and spicy twist on this Caribbean classic. Marinated and barbecued chicken is bursting with flavours. The dish is accompanied by a fresh and crisp mango salad and brown rice. The chicken is generously brushed with jerk marinade made with tamari, scotch bonnet, coconut sugar, fresh ginger, garlic, lime, chilies, onion, and a selection of spices like cinnamon and coriander. The result is a dish filled with bold flavours.
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preparation time: 10 min
Total time: 30 min - difficulty level: 1
- recipe ID: CF13
- cuisine region: fusion jamaican
Tags
Note: We cannot guarantee any dish is allergen free.
Cool fact
JERK COOKING
Jerk refers to a way that a meat, be it chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked. This style comes from Jamaica. The typical cooking style uses a marinade or paste that includes at least pimento, which is often called allspice, and scotch bonnet peppers, also known as habenero.
Cooking with Kids
Making this recipe for kids?
Feel free to go easy or leave out the jerk marinade as it is spicy.
Making this recipe with kids?
Ask the child to help by completing steps 2 and 4:
Tools
- knife
- baking sheet
- cutting board
- BBQ - Ideal but you can use an oven
Ingredients
Included
4 portions
2 portions
Preparation
1
Cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the rice, water (1 1/3 cup, 2/3 cup), salt (1/2 tsp, ¼ tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender.
2
Cook the chicken: In the sink, place the rice in a strainer and rinse it well. In a pot, add the rice, water (1 1/3 cup, 2/3 cup), salt (1/2 tsp, ¼ tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.
3
Finish the rice: Once the rice is cooked, removed from the heat, fluff the rice with a fork and set aside.
4
Prepare the vegetables: Rinse and dry all produces. Peel the Cut the mango and cucumber in 2 cm dices. Cut the romaine in 3 cm slices. Cut the lime in 6.
5
Assemble the salad: In individual bowl, assemble the salad: place the romaine, mango, cucumber and top with jerk salad dressing.
6
Assemble and serve: In individual plates, place the rice, top with the jerk chicken. Serve with the salad.