Jamaican Jerk Chicken - Turned out great! Very moist.. Today I am sharing this Jamaican Jerk Chicken! A quick and easy dinner that is ready in under 35 minutes!
You can cook Jamaican Jerk Chicken with 11 Ingredients and 8 steps. See the following guide!
Ingredients for Jamaican Jerk Chicken:
- 4 chicken legs.
- 1 tin light coconut milk.
- 1 lime.
- 1 tbsp jerk spice.
- 1/2 Tbsp vegetable oil.
- 4 spring onions chopped.
- 1 cup basmati rice.
- 1/2 can kidney beans.
- 1/2 cup frozen garden peas.
- 2 naan bread.
- Mango chutney.
Step by step how to cook Jamaican Jerk Chicken:
- To start, place the chicken in a dish suitable for the fridge and prong each piece a couple of times with a fork. At this stage you will need: 1/2 of the lime, a tablespoon and a half of coconut milk and a tablespoon of jerk spice..
- Mix together the juice of half a lime, a tbsp and a half of light coconut milk and a tablespoon of jerk chicken spice.
- Once mixed - massage into chicken pieces evenly and place in the fridge for 15 minutes (you can leave for longer if you want stronger marinade).
- Pre-heat the oven to gas mark 6. Place chicken in a small roasting tin and cook for 40/50 minutes, turning part way through..
- Mix together 200ml of coconut milk and 100ml cold water into a jug.
- When the chicken has had about 30 minutes - put the oil into a deep frying pan and heat. Add chopped spring onions and fry to soften..
- Rinse the basmati rice and add to the pan with the kidney beans. Then add the water and coconut milk mixture and cook until rice is soft (note: you may need more water to ensure rice is cooked so monitor and taste!). When its nearly done, with 5 minutes to go - add the frozen peas..
- When everything is cooked, keep it warm while you toast some naan bread. Once thats ready, serve and enjoy spritzing the meal with the left over lime juice!.