JAMAICAN JERK CHICKEN DRUMSTICKS WITH CARIBBEAN RICE WITH BEANS

What You'll Need

Chicken:

• Eight chicken drumsticks (1.2kg)

Marinade:

• Two tbsp olive oil
• One tbsp soy sauce
• One lime (or One half lemon), juice only (about Two tbsp)
• One onion, coarsely chopped (brown, yellow or white)
• One tbsp fresh ginger, chopped (or One tsp dried ginger powder)
• One or more scotch bonnet pepper or substitute with other chili (Note 2)
• Six garlic cloves, roughly chopped
• Two tsp salt
• Two tsp black pepper
• Three tbsp brown sugar
• One half tbsp cinnamon powder
• One half tbsp allspice powder
• One half tsp nutmeg powder (preferably freshly grated)
• One half tsp dried thyme or One sprig of fresh thyme

Garnish:

• Fresh cilantro/coriander leaves

Rice and Beans:

• Two tbsp oil (canola, vegetable, peanut, olive oil)
• Two garlic cloves, minced
• One half onion, diced (brown, white, yellow)
• One half tsp dried thyme or One small fresh thyme sprig
• One cup long grain rice (uncooked)
• 400g can red kidney beans, rinsed and drained
• One cup coconut milk
• 3/4cup water (or One cup if you like your rice very soft)
• One small bay leaf
• Two tsp cajun spice mix (Note 1)
• One half tsp paprika
• 3/4tsp salt
• One quarter tsp black pepper

How to Make It

1. Pat the chicken dry with a paper towel and place in a large ziplock bag.
2. Place Marinade ingredients in a food processor and whizz until smooth. Try not to touch the Marinade with bare hands to avoid getting chili on your hands.
3. Pour the Marinade into the ziplock bag. Close the bag, squeezing out excess air. Massage the bag from the outside to disperse the Marinade throughout the chicken. Marinate for at least Four hours, or up to 24 hours.
4. When ready to cook, remove the chicken from the Marinade but reserve the Marinade.

Oven

5. Preheat the oven to 180C/350 (fan forced).
6. Place a wire rack on a baking tray lined with foil. Place the drumsticks on the rack and baste the top with half the Marinade. Bake for 25 minutes.
7. Turn the drumsticks and baste the top with the remaining Marinade. Bake for a further 20 to 25 minutes, until the drumsticks are very dark brown.
8. Rest for 5 minutes before serving, garnished with coriander/cilantro if using.

BBQ/Grill

9. Preheat the grill side of the BBQ on medium (or medium low if your BBQ is strong). Brush the grill with oil, if required.
10. Place the chicken on the grill. Brush the top with ½ the Marinade. Cook for 10 minutes, then turn.
11. Brush the top with the remaining Marinade and cook for a further five to Eight minutes.
12. Then turn the chicken again (to cook the side that you just brushed Marinade on) and cook for a few minutes. (Total cook time around 20 minutes in total)
13. Remove from the BBQ and rest for five minutes before serving, garnished with coriander/cilantro if using.

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