How to make a Jerk Chicken?

Jerk Chicken with Coconut Rice & Peas

  • ACTIVE: 30 min
  • TOTAL: 50 min

Make sure the grill pan is well-heated before adding the chicken to achieve the crisp char you would get from an outdoor grill.

  • ½  teaspoons extra-virgin olive oil
  • ½  cup finely chopped yellow onion
  • 2 tablespoons green curry paste i,;
  • 1 cup long-grain brown rice )
  • 1 14-ounce can light coconut milk (see Tip, below)
  • ¾ cup water
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons garlic powder
  • 1 ¼ teaspoons ground allspice
  • ¾ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • ¾ teaspoon kosher salt, divided
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed
  • 1 cup frozen green peas, thawed
  • ¼ cup chopped fresh cilantro, plus leaves for garnish
  • 1 tablespoon lime juice (Lime wedges for serving )

Step #1

Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add coconut milk and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, 40 to 50 minutes.

Step #2

Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and ½ teaspoon salt in a medium bowl. Add chicken and toss to coat. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.

Step #3

When the rice is done, stir in peas, cilantro, lime juice and the remaining ¼ teaspoon salt with a fork. Cover and let stand for 3 minutes.

Step #4

Serve the chicken with the rice and more cilantro and lime wedges, if desired.


SERVES 4: 5 oz. chicken & 1 cup rice & peas each CAL 523 / FAT 20G (SAT 8G) / CHOL 156MG /CARBS 48G/ TOTAL SUGARS 3G (ADDED OG) / PROTEIN 37G / FIBER 4G / SODIUM 687MG / POTASSIUM 557MG.

Canned light coconut milk has more water and only about one-third of the fat and calories of “whole” coconut milk. Look for it, sometimes labeled “lite,” in the Asian section of your supermarket.

Quick Tip

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