Jerk Chicken with Coconut Rice

Summer time grilling is simply the best.

Let's get started.

Jerk Chicken

1 Tbsp. Garlic Powder

1 Tbsp. Onion Powder

1 Tbsp. Dried Thyme

2 Tsp. Ground Allspice

2 Tsp. Chili Powder

1/4 Tsp. Cayenne Pepper

1 Tbsp. Brown Sugar

2 Tsp. Freshly Ground Black Pepper

1/2 Tsp. Ginger

1/2 Tsp. Nutmeg

1/2 Tsp. Cinnamon

1 Tbsp. Kosher Salt

2 Tbsp. Olive Oil

1 Lemon, zested and juiced

2 lb. Boneless Skinless Chicken Breast or Thighs

Mix together all of the spices until well combined.

In a bowl, add in the chicken, olive oil, lemon zest, lemon juice, and all your seasonings. Toss until well combined. 

Pre-heat your grill or grill pan. 

Grill the chicken for 3-4 minutes on each side or until fully cooked through.

Arrange your plate by adding some coconut rice on the bottom, top with the jerk chicken, and your salsa. 

Serve and enjoy. 

Tropical Salsa

1 Cup Mango, Diced

1 Cup Pineapple, Diced

1 Red Bell Pepper Diced

1 Jalapeno, seeded and minced

1/2 Cup Cilantro, chopped

1 Small Red Onion, Diced

1 Lime, Juiced

Kosher Salt

In a bowl, add in the mango, pineapple, red onion, bell pepper, jalapeno, cilantro, lime juice, and a good pinch of salt. Mix until well combined. Cover and refrigerate until needed. 

Coconut Rice

1 1/2 Cups Long Grain Rice

1 Cup Coconut Milk

2 Cups Water

1 Tbsp. Chicken Bouillon Powder

1 Tbsp. Coconut Oil

In a medium pot add the coconut oil and toast the rice for 1-2 minutes. Add in 2 cups of water, the coconut milk, bouillon powder. Stir, cover and allow to simmer for 15 minutes. Remove from the heat and allow to sit for 5 minutes. Fluff with a fork and serve.

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