Ingredients

How to make it

  • Discard stems, seeds, and ribs from 2 chiles and coarsely chop.
  • Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
  • Blend chiles with remaining ingredients except chicken in a food processor or mortar and pestle until a paste forms.
  • Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits.
  • Marinate, covered and chilled, at least 2 hours or up to 1 day (the longer the better!)
  • f you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes.
  • Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.
  • Coconut Rice:
  • Pour oil in medium sauce pan let heat for a few seconds and pour in rice.
  • Cook rice in oil until it catches a golden color. Add scallions and coconut milk.
  • Let boil and reduce heat to a simmer.
  • Once all coconut milk is absorbed and rice is tender it's done!
  • Garnish with slices of avocado and ENJOY!

Reviews & Comments 2

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  • jett2whit 6 years ago
    Mama mia! My eyes are runnin' and my nose is waterin'! Love it!! Jett
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Yeah baby.
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