Jerk Chicken with Caribbean Rice & Mango Salsa
Juicy grilled jerk chicken drumsticks with a delicious Caribbean Rice & sweet mango salsa. The perfect healthy grilling recipe for summertime!
Servings 4 servings, 2 drumsticks each
Calories 508cal
Ingredients
- For the jerk seasoning:
- 1 large jalapeno, stemmed and roughly chopped
- 1 bunch scallions, chopped
- 2 cloves garlic, smashed with the side of a knife and peeled
- 1 tablespoon peeled and minced fresh ginger
- 2 tablespoons coconut aminos (or gluten free soy sauce)
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 1 tablespoon coconut sugar
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme leaves
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1/2 tablespoon olive oil
- For the chicken:
- 2 1/2 pounds chicken drumsticks, skin removed
- For the mango salsa:
- 1 cup diced mangoes (about
- 2 mangoes)
- ¼ cup finely diced red onions
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon lime juice
- For the Caribbean rice:
- 1 tablespoon unsalted butter or coconut oil
- 1 teaspoon peeled and grated fresh ginger
- 1 clove garlic, minced
- 1 cup brown rice
- 1 cup water
- 1 cup lite coconut milk
- 1/4 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon grated lime zest
- 1 avocado, sliced, for serving
Instructions
- Make the jerk seasoning: Place the ingredients for the seasoning in a food processor or blender. Pulse for 10 seconds, until the mixture is combined but not totally smooth. Set aside ¼ cup of the marinade, then transfer the rest to a large glass or ceramic dish or resealable plastic bag. Place the ¼ cup of marinade in the fridge.
- Marinate the chicken: Pat the drumsticks dry, season them with a pinch of salt, and add them to the dish or plastic bag with the jerk seasoning. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 4 hours or up to 24 hours.
- Thirty minutes before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to medium heat. Meanwhile, prepare the rice and salsa.
- Combine the ingredients for the salsa in a bowl and set aside.
- Make the Caribbean rice: In a skillet that has a lid, melt the butter over medium heat. Add the ginger and garlic and sauté until fragrant, about 1 minute.
- Add the rice and stir until all of the rice is coated in the butter, about 1 minute, then add the water, coconut milk, salt, pepper, and lime zest. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for 40 minutes, or until the rice is fluffy.
- While the rice is cooking, grill the chicken: Brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip, brush with the reserved marinade, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes, or until no pink remains in the center of the chicken.
- To serve: Place the rice on plates, then add the chicken, mango salsa, and sliced avocado.
Nutrition
Serving: 2drumsticks with 1/4 of rice and 1/4 of salsa | Calories: 508cal | Carbohydrates: 52.9g | Protein: 32.8g | Fat: 19.7g | Saturated Fat: 6.4g | Fiber: 7.9g | Sugar: 8g