Jerk Chicken and Rice (Easy Recipe!)
Serves 420 mins prep20 mins cook
This 40-minute simple version of jerk chicken and rice has some heat, a little sweetness, and is extra delicious with a bright mango salsa.
0 servings
What you need
Instructions
0 Combine all jerk marinade spices through the black pepper in a medium bowl and whisk to combine. Add in olive oil, soy sauce, and lime juice and whisk again into a very smooth paste. 1 Pat chicken thighs very dry with a paper towel then place in a large bowl. Pour on jerk seasoning and rub chicken thighs very well until all sides are coated for each. Cover with plastic wrap and place in refrigerator to marinate while you make remaining components (see note). 4 Meanwhile, prepare mango salsa by mixing mango, bell pepper, jalapeño, red onion, cilantro, lime juice, a drizzle of olive oil, and a pinch of salt in a medium bowl. Refrigerate until ready to use. 3 Prepare Success Boil-in-Bag Basmati Rice according to package directions. 2 Heat a grill, or cast iron skillet on the stove, over medium-high heat until hot. Remove chicken from refrigerator and put smooth side down on to grill or the skillet. Sear for 5-7 minutes or until the chicken releases easily and is blackened (see note). Flip and continue cooking for 4-5 minutes or until the chicken is cooked through and the thickest parts have reached 165°F. 5 Divide prepared Success Boil-in-Bag Basmati Rice between bowls and top each with a few of the chicken thighs. Top with some of the mango salsa, sliced scallions, and an extra squeeze of lime.View original recipe