Jerk Chicken with Mango Relish and Coconut Rice

Oh how I love jerk chicken. Well I love anything spicy but I really do love jerk chicken. This recipe is not what Jamaicans (where jerk originated) would consider authentic. Authentic jerked meats are not exactly grilled as we think of grilling, they are sort of smoke grilled in a drum pan. For lots more information on jerking, jerk meats and jerk spice, check out Wikipedia’s link. Since I have no access to an outdoor grill, an oil barrel or even a jerk pan/steel drum, I have to make do with my oven. No complaints though because as usual my chicken was SO flavorful and moist without all the hassle of outdoor grilling/smoking. I usually use the HOT Walkerswood Jerk Seasoning to make jerk chicken (1/2 cup rubbed all over chicken and left to marinate) but this time I made my own marinade/jerk seasoning and only added 2 tbsp of Walkerswood seasoning. It was divine! I will be making bottles of this marinade soon and store for future use. The mango relish helped to tone down the heat of jerk chicken and the coconut rice was light, fluffy and delicate in flavor, making it a perfect match for the spicy meat. All in all, this dish was really, really, really good!

Adapted from Closet Cooking

1 scotch bonnet or habanero pepper or 3 jalapeno peppers (seeded and chopped)
2 cloves garlic (chopped)
2 green onions (chopped)
1 tbsp thyme (chopped)
1 tbsp allspice
3/4 tsp nutmeg
3/4 tsp cinnamon
1 tsp pepper
1 tsp brown sugar
1 tsp honey
1/4 cup vegetable oil
2 tbsp white vinegar
2 tbsp soy sauce
1 lime (juice and zest)
2 tbsp Walkerswood jerk seasoning

Walkerswood Seasoning

1. Process all the ingredients for the marinade in a food processor to puree.
2. Pour over the chicken and mix well. Marinate for 2 to 24 hours.

3. Bake (covered) in the oven at 350 degrees for 40 minutes.

4. Turn chicken…

5. Bake uncovered for 20 minutes to allow chicken to darken. Serve with mango relish

Mango Relish: (Modified from Busy Mom Blogs)

1 mango
1/3 cup red onion, diced
8 grape tomatoes, chopped
1.4 red pepper, diced
Juice of 1 lime
2 tbsp minced parsley leaves

Peel and pit the mango. Chop its flesh and combine it with all other ingredients. Season with salt and pepper, if you so desire.

Coconut Rice: Adapted from Food Network
1 cup jasmine rice
1 cup coconut milk
1 cup water
1/2 tsp salt

1. Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
2. Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

My entire meal was soooo scrumptious!

Bye For Now…..

About these ads

24 thoughts on “Jerk Chicken with Mango Relish and Coconut Rice

  1. I love everything about this recipe! The photos are gorgeous and the caramelly color on the chicken is right on. Can’t wait to try this! Questions, though… what cuts of chicken did you use? Looks like skin-on, bone-in? And how far do you think the marinade will stretch? I’m feeding two growing boys and a hungry welder at every meal. Awesome post!

    • Thank you Heather.

      Since it’s just me and my husband, I did enough chicken for two days. I used two breasts (skin on with rib(s) attached), two drumsticks (legs) and one chicken breast (boneless and skinless). The photo you see is of the skinless/boneless breast and a drumstick.

      Note: I used a whole habanero in my marinade. I’m not sure how your boys will be able to handle the heat because this stuff is hot. I would say start off with quarter of a habanero and taste. You can always add heat but it’ll take a lot to get it out. If you don’t have access to habanero, use about 2-4 jalapenos (although they say if you don’t have scotch bonnet peppers (similar to habaneros) then it’s not really jerk)

      You can add some water to your marinade to thin it out but I would say this recipe will give you two servings of marinade for one pound of chicken each. you can always double this recipe to get more marinade. I’d say about a pint container but a little goes a long way.

  2. I love almost anything “jerked” and your chicken looks great. Mango is such a great flavor, and a wonderful combo with this, I would think. Thanks for the heads up about Walkerswood – I didn’t know about them, and am glad you steered me in their directions. Great post – thanks.

    • Thank you!

      And you’re welcome. They make really good products especially where jerking meat is concerned. I’ve been using them for about 8 years now and I started using it because my aunt was using it for many years before that and her jerk meats were always great! Walkerswood – Really good stuff!

  3. I love mango!!! It must work really well with the heat of the jerk chicken. Habanero?! Scotch Bonnet?!? You like it HOT!. My boyfriend can’t handle the heat and I love it so it’s a hard balancing act, I’m trying to slowly get him used to it. I’ll have to try a toned down version of this. Thanks!

    • My hubby is not a heat lover as much as I am so I, too, try to keep a balance. When I was making my marinade, I wasn’t thinking of him until AFTER I tasted it – I was like “Oh boy!!!”. Surprisingly he ate ALL of his jerk chicken even though it was really spicy. I think the relish helped to cool it down – that or he’s getting used to all the spicy foods I cook.

      I hope you make this recipe! Do let me know what you think of it.

  4. I’m giving you much “Big Ups!” Tia, because, although it isn’t “authentic”, it’s a great way to get people experimenting with food from another culture. Love it! All your photos are terrific. I’m not a recipes person, but you’re really tempting me to whip out a pan right now and follow along. I’m a true West Indian — not big on the measuring cups and spoons and whatever comes out of the ocean or on land that can be cooked, will be cooked, with whatever happens to come from the market, was found in the cupboard, crisper or the garden at the time. P.S. I think it’s great that you incorporated fruits in the dish. I think it’s always a plus to get the veggies and fruits in. Adds a whole new dimension to a dish. I’ll keep reading for sure!

    • I know what you mean because half of the time I do not measure out anything especially where West Indian food is concerned. Add this, that and the other and call it George.

      I appreciate all your compliments and feedback. It warmed my heart!

  5. I thought this was Jamaican at first glance until you mentioned it was not authentic! haha.. I guess I wouldn’t know. But what I know is that this looks DELICIOUS! I love that you cook your rice with coconut milk! It’s actually very Southeast Asian!

    • Yeah for it to be authentic, I would have to have done it in a steel drum outside (similar to a BBQ pit/grill). That’s how they do it in Jamaica but since I don’t have access to that equipment, I had to use my oven. Other than the (cooking) method used to do it, it’s as Jamaican as one can get. But I’ve heard the Jamaicans even do it in the ovens in North America where they don’t have access to steel drums but I’m be ok with calling it “Jamaican-styled jerk chicken”

      Thanks for the compliment!

      The rice in coconut milk was so delicious! In the West Indies (Caribbean), we also cook rice in coconut milk as coconut trees grow in abundance there but usually we add beans/peas to it.

  6. Pingback: Jerk Chicken Sandwich with Guava BBQ Sauce « IamSimplyTia

  7. Pingback: Jamaican Rice and Peas | IamSimplyTia

  8. Pingback: I Am Simply Tia’s GIVEAWAY | IamSimplyTia

Did You Like It?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s