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PREP 10 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

For the chicken
  • 2 Chicken legs or 4 chicken thighs
  • 4 tbsps Jerk chicken marinade (I used Levi Roots because he's the man)
  • Splash of dark rum (optional)
For the corn
  • 200 g Tinned sweetcorn
  • 20 g Grated parmasan
  • ¼ Red or green chilli - very finely chopped
  • 1 tbsp Butter - you heard me
For the rice
  • 200 g Red kidney beans or black eyed beans/peas
  • 1 tbsp Coconut cream
  • 200 g Cooked basmati rice - use the packet kind if you want to cheat ;)
  • 1 tsp Jerk sauce
Jerk Chicken

Jerk Chicken

With dirty corn and coconut rice & beans

1) First of all, as we know, the longer chicken marinades for the better! Marinade the chicken, massaging it in to all areas and leave in the fridge for at least 2-8 hours (depending on the time you have)

2) When you're ready to cook the chicken, take it out the fridge at least 30 mins before you in tend to cook it and in that time you can pre-heat the oven to 190

3) In a roasting dish place your chicken in the oven for 10 mins

4) After 10 mins ramp up the heat to 220C to get the skin crispy which should take about 12- 15 mins. Of course this would be better on the BBQ weather permitting!

5) In the last 5 mins of the chicken to be cooked get your rice in to a medium-high heat pan and fry off for about 2-3 mins until it pops

6) Lower the heat and adding the kidney beans - cook for a further 2-3 mins

7) Remove from the heat and stir in the coconut cream and jerk sauce - place a lid on the top to keep warm

8) Remove the chicken from the oven and pour over a splash of rum (optional) then place back in the oven for a further 5 mins

9) After 5 mins remove the chicken and set aside to rest

10) In that time get your corn, butter and chilli in a pan and cook until it starts to pop - should be about 3-4 mins

11) Take off the heat, grate in the Parmesan and season to taste

12) Serve up and don't forget to drizzle the rum-y, chicken-y juices on top of it all!


Enjoy!

Jerk Chicken

Jerk Chicken

With dirty corn and coconut rice & beans

PREP 10 minutes
TOTAL 30 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the chicken
  • 2 Chicken legs or 4 chicken thighs
  • 4 tbsps Jerk chicken marinade (I used Levi Roots because he's the man)
  • Splash of dark rum (optional)
For the corn
  • 200 g Tinned sweetcorn
  • 20 g Grated parmasan
  • ¼ Red or green chilli - very finely chopped
  • 1 tbsp Butter - you heard me
For the rice
  • 200 g Red kidney beans or black eyed beans/peas
  • 1 tbsp Coconut cream
  • 200 g Cooked basmati rice - use the packet kind if you want to cheat ;)
  • 1 tsp Jerk sauce

1) First of all, as we know, the longer chicken marinades for the better! Marinade the chicken, massaging it in to all areas and leave in the fridge for at least 2-8 hours (depending on the time you have)

2) When you're ready to cook the chicken, take it out the fridge at least 30 mins before you in tend to cook it and in that time you can pre-heat the oven to 190

3) In a roasting dish place your chicken in the oven for 10 mins

4) After 10 mins ramp up the heat to 220C to get the skin crispy which should take about 12- 15 mins. Of course this would be better on the BBQ weather permitting!

5) In the last 5 mins of the chicken to be cooked get your rice in to a medium-high heat pan and fry off for about 2-3 mins until it pops

6) Lower the heat and adding the kidney beans - cook for a further 2-3 mins

7) Remove from the heat and stir in the coconut cream and jerk sauce - place a lid on the top to keep warm

8) Remove the chicken from the oven and pour over a splash of rum (optional) then place back in the oven for a further 5 mins

9) After 5 mins remove the chicken and set aside to rest

10) In that time get your corn, butter and chilli in a pan and cook until it starts to pop - should be about 3-4 mins

11) Take off the heat, grate in the Parmesan and season to taste

12) Serve up and don't forget to drizzle the rum-y, chicken-y juices on top of it all!


Enjoy!