Ingredients

The following ingredients have 4 Servings
  • For the jerk seasoning:
  • 1 large jalapeno, stemmed and roughly chopped
  • 1 bunch scallions, chopped
  • 2 cloves garlic, smashed with the side of a knife and peeled
  • 1 tablespoon peeled and minced fresh ginger
  • 2 tablespoons coconut aminos (or gluten free soy sauce)
  • 1 tablespoon white vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon coconut sugar
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 tablespoon olive oil
  • For the chicken:
  • 2 1/2 pounds chicken drumsticks, skin removed
  • For the mango salsa:
  • 1 cup diced mangoes (about
  • 2 mangoes)
  • ¼ cup finely diced red onions
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime juice
  • For the Caribbean rice:
  • 1 tablespoon unsalted butter or coconut oil
  • 1 teaspoon peeled and grated fresh ginger
  • 1 clove garlic, minced
  • 1 cup brown rice
  • 1 cup water
  • 1 cup lite coconut milk
  • 1/4 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon grated lime zest
  • 1 avocado, sliced, for serving

Instruction

  • Make the jerk seasoning: Place the ingredients for the seasoning in a food processor or blender. Pulse for 10 seconds, until the mixture is combined but not totally smooth. Set aside ¼ cup of the marinade, then transfer the rest to a large glass or ceramic dish or resealable plastic bag. Place the ¼ cup of marinade in the fridge.
  • Marinate the chicken: Pat the drumsticks dry, season them with a pinch of salt, and add them to the dish or plastic bag with the jerk seasoning. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 4 hours or up to 24 hours.
  • Thirty minutes before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to medium heat. Meanwhile, prepare the rice and salsa.
  • Combine the ingredients for the salsa in a bowl and set aside.
  • Make the Caribbean rice: In a skillet that has a lid, melt the butter over medium heat. Add the ginger and garlic and sauté until fragrant, about 1 minute.
  • Add the rice and stir until all of the rice is coated in the butter, about 1 minute, then add the water, coconut milk, salt, pepper, and lime zest. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for 40 minutes, or until the rice is fluffy.
  • While the rice is cooking, grill the chicken: Brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip, brush with the reserved marinade, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes, or until no pink remains in the center of the chicken.
  • To serve: Place the rice on plates, then add the chicken, mango salsa, and sliced avocado.