Jamaican Jerk Chicken Thighs with Grilled Pineapple Rice
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Ingredients
- 700 g chicken thigh fillets
- 3 tbsp jerk seasoning paste
- 1 lime
- 4 spring onions
- 1 scotch bonnet chilli
- 225 g tinned pineapple chunks in juice
- 300 g long grain rice
- 200 ml coconut milk
Nutrition (per serving)
- Calories
- 637 kcal
- Protein
- 42 g
- Carbohydrate
- 70.9 g
- of which sugars
- 10 g
- Fat
- 19.8 g
- of which saturates
- 11.3 g
- Fibre
- 3.3 g
- Salt
- 1.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the jerk seasoning paste with the juice of the lime and rub it all over the chicken thigh fillets. Cover and leave to marinate for at least 20 minutes, or overnight in the fridge.
- 2
Heat a griddle pan over a high heat, or the oven to 200C (180C fan, gas 6), and cook the chicken thighs for 25-30 minutes, turning once, until no pink remains and the juices run clear.
- 3
Meanwhile, rinse the rice and simmer it in the coconut milk and 300ml water with the whole scotch bonnet chilli for 12 minutes, or until the rice is tender and the liquid is absorbed.
- 4
Drain the pineapple chunks and griddle them for 2-3 minutes until charred, then stir through the rice with the sliced spring onions.
- 5
Lift out the scotch bonnet before serving. Slice the chicken thighs and serve on top of the pineapple rice.
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