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Chicken

Jerk Chicken with Coconut Rice & Peas

Add some flavor of the Caribbean to your weeknight dinners with this healthy and easy jerk chicken recipe. The chicken is cooked on a grill pan rather than an outdoor grill--make sure the pan is well-heated before adding the chicken to achieve the crisp char you would get from an outdoor grill. A simple side of coconut rice and peas completes this satisfying and nutritious meal.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 ½ teaspoons extra-virgin olive oil
  • ½ cup finely chopped yellow onion
  • 2 tablespoons green curry paste
  • 1 cup long-grain brown rice
  • 1 (14 ounce) can light coconut milk (see tip)
  • 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

Directions

  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.
  2. Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and 1/2 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 degrees F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.
  3. When the rice is done, stir in peas, cilantro, lime juice and the remaining 1/4 teaspoon salt with a fork. Cover and let stand for 3 minutes.
  4. Serve the chicken with the rice and more cilantro and lime wedges, if desired.