Jamaican Jerk Chicken
Serves 4
Adapted from Ambitious Kitchen
1-1½ pounds boneless, skinless chicken thighs
Olive oil
3-4 cloves garlic, minced
1-2 tablespoons fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon lime juice, more for garnish
½ tablespoon honey
½ tablespoon ground allspice
½ teaspoon cinnamon
1 teaspoon dried thyme
¼ teaspoon cayenne
Salt and pepper
¼ cup green onions, thinly sliced, more for garnish
1 bell pepper, cubed
1 can (15 ounces) coconut milk
1 cup pineapple chunks (fresh or frozen)
1 cup basmati rice (don’t use brown rice, as it takes too long to cook)
In a large bowl, add the chicken, 1 tablespoon olive oil, garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, allspice, cinnamon, dried thyme, cayenne, and salt and pepper, to taste. Using either a wooden spoon or your clean hands, combine the chicken and the spices. Make sure you work the rub into all of the crevices of the meat. Cover the bowl and let it sit in the refrigerator for 30 minutes or up to 24 hours.
Heat a large pan, with a lid, over medium-high heat. Add ½ tablespoon of olive oil and let it heat up. Add chicken and let it cook until it browns, about 4-5 minutes, and the flip and cook another 4-5 minutes. Remove the chicken from the pan and set aside.
Using the same pan, add the green onions, bell peppers and saute for 1-2 minutes. Pour in coconut milk and rice and mix together. Bring to a simmer and add in pineapple chunks. Slowly add the chicken thighs to the back to the pan.
Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes. Afterward, the rice should be cooked and most of the liquid should be gone. Feel free to let it simmer for a few additional minutes if the rice isn’t yet to your preferred doneness.
Garnish with green onions and fresh lime juice.
Enjoy!
