Weeknight Jerk Chicken with Rice and Beans
For the Jerk Chicken: Stir together the jerk marinade, oil, garlic, brown sugar, thyme (if using), ginger, salt and green parts of the green onions in a casserole dish. Add the chicken, tossing to coat. Cover and let stand at room temperature to marinate for 15-20 minutes. If you have time, you can leave it in the refrigerator overnight instead, for stronger flavour and moister meat.
If baking, preheat oven to 400 F and line a baking sheet with parchment paper. Arrange chicken in a single layer and cook until browned and cooked through, about 40 minutes. If barbequing, grill chicken on a medium-high BBQ for around 15 to 20 minutes, flipping halfway. Either way, the chicken is ready when an instant-read thermometer inserted in the thickest part reads 165 F.
For the Coconut Rice and Beans: Meanwhile, heat the oil in a medium saucepan over medium heat. Add the white parts of the green onion, thyme (if using) and garlic, and cook, stirring until onions are softened, around 4 minutes.
Stir the rice in well to coat it all over with the vegetable oil mixture. Add the coconut milk, chicken broth or water and beans and bring to a boil over medium-high. Reduce the heat and cook covered on low until liquid is absorbed and rice is tender, about 20 minutes. Let stand for 5 minutes and remove thyme sprig before fluffing with a fork.
To serve, arrange rice on a platter with chicken overtop. Serve with lime wedges if desired.
Budget Watch: Swap canned beans for dried red kidney beans and save! The dried version costs just pennies per 100 g and can be used in salads, chili, soups and coconut rice. If using for this recipe, be sure to cook the beans according to package directions before adding them to the rice.
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Last updated: June 4th, 2021
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