Jerk Chicken and Peas and Rice
Grilled Jerk Chicken and Peas and Rice. Super happy with the result of this would recommend. No i didn’t drop the chicken in dirt, grow up!
By Michael Coffin
Ingredients
- 1/2 onion
- 2 bundles of green onion
- 2 chile peppers
- 4 limes
- Allspice berries
- Allspice berries 1 tbsp
- Avocado Oil
- Black eyed peas
- Cinnamon
- Coconut milk
- Cumin
- Fresh ginger
- Fresh thyme
- Garlic cloves
- Msg
- Nutmeg
- Pepper
- Rice
- Salt
- Soy Sauce
- Vegetable stock
- Whole Chicken
Instructions
- Take your chicken and dry well with paper towels. Then with kitchen shears snip out of the backbone. Optionally with a knife slice out the wish bone. Then press on its sternum to flatten chicken.
- For marinade add to blender: 4 cloves garlic, 1 wash cluster of green onion, small knob of ginger chopped, 2 chiles of your choice i couldn’t find scotch bonnet so i used Serranos. Juice and zest of 4 limes. 2 tbsp soy sauce. Probably like 4 tsp salt, 1 tbsp black pepper, fresh thyme: a lot. Toast allspice in dry pan and crush with a pan or mortar and pestle. Add seasonings to your liking. Blend until kind of smooth.
- Add marinade over chicken and massage it into meat well. I forgot to rub it underneath the chicken skin which i would recommend. cover and rest for 30 minutes.
- Add 1 cup of black eyed peans to a pot of boiling water and boil it for 3-5 minutes. then drain and remove beans.
- Add to sauce pot on medium heat 1/4-1/2 onion chopped and sauté for 3 minutes. Add 3 cloves chopped garlic and sauté for 1-2 minutes. Add 3/4 of a cluster of chopped green onion. Add 3 cups of chicken or veg stock and 1.5 cups of rice. Stir and simmer for 25 minutes.
- On a 400F grill, sear skin side down of the chicken. for 10 minutes or until desired color of chicken. Then sear bottom of bird for 20 minutes on a lower heat. Using indirect heat to keep grill hot and bake for a bit helps a lot. Cook until browned or charred to liking and at 160 internal temp and cover with aluminum foil to finish coming to temp.
- After 25 minutes, add can of coconut milk and parcooked peas. Add 1-2 tsp salt, 1 tsp black pepper, 1 tsp thyme, 1 tsp allspice. Stir, cover, and simmer for another 25 minutes.
- Plate with green onions on top.
