
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 | |
2 1/2 pounds chicken drumsticks, skin removed | |
1 cup diced mangoes (about | |
2 mangoes) | |
¼ cup finely diced red onions | |
2 tablespoons chopped fresh cilantro | |
1 teaspoon lime juice | |
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 |
1. | 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. |
2. | 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. |
3. | 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. |
4. | Combine the ingredients for the salsa in a bowl and set aside. |
5. | 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. |
6. | 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. Drain off any remaining liquid. |
7. | 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. |
8. | To serve: Place the rice on plates, then add the chicken, mango salsa, and sliced avocado. |
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