Jamaican Jerk Chicken with Coconut Rice

Ingredients

• 1.2kg bone-in, skin-on chicken thighs
• 2 tbsp jerk seasoning (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 200g long-grain rice
• 400ml coconut milk
• 400ml water
• 1 tsp salt

 

Instructions

1. Marinate chicken in jerk seasoning, olive oil, soy sauce and lime juice for at least 30 minutes (or overnight in the fridge).
2. Preheat oven to 200°C (180°C fan/Gas Mark 6).
3. Place chicken in a roasting tin and bake for 35-40 minutes, or until cooked through.
4. While chicken is baking, rinse rice and combine with coconut milk, water and salt in a saucepan.
5. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.