Print
Jamaican Jerk Chicken with Red Beans and Rice
Jamaican Jerk Chicken with Red Beans and Rice is a tongue-tingling recipe that will transfer you to the white sands of Jamaica!
Servings 6
Calories 408kcal
Ingredients
For the Jamaican Jerk Chicken:
- 1 Tablespoon allspice
- 1 Tablespoon dried thyme
- 1 Tablespoon sugar
- 1-1/2 teaspoons ground sage
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 3/4 cup white vinegar
- 1/2 cup orange juice
- 1/4 cup extra virgin olive oil
- 1/4 cup gluten free reduced-sodium Tamari or soy sauce if not GF
- 1 lime
- 1 cup chopped white onion
- 5 garlic cloves peeled and crushed
- 4 chicken breasts ~2lbs, pounded to an even thickness
For the Red Beans and Rice:
- 1 Tablespoon coconut oil
- 1 clove garlic pressed or mined
- 1 green onion chopped
- 1/4 teaspoon dried thyme
- 15 oz can kidney beans drained and rinsed
- 1 cup water
- 1 cup lite coconut milk
- 1 cup long grain white rice Lundberg recommended
- 1/2 teaspoon salt
Instructions
For the Jamaican Jerk Chicken:
- Add the first 7 ingredients (the seasonings) in a large bowl then stir to combine. In a separate bowl, stir together the vinegar, orange juice, olive oil, Tamari, and lime juice.
- Slowly whisk the wet ingredients into the dry ingredients until smooth. Add the green onions, white onions, garlic cloves, and chicken breasts, turning them over to cover completely in the marinade. Cover and refrigerate for at least one hour and up to overnight.
- Remove the chicken from the marinade then grill over medium-high heat for 4-5 minutes a side, brushing the marinade over the chicken while grilling. Remove chicken to a plate then let rest for 5 minutes before slicing and serving with your favorite BBQ sauce.
For the Red Beans and Rice:
- Heat oil in a large saucepan over medium heat, then add garlic, green onion, and thyme, and sauté for 1 minute.
- Add half the beans (save the other half for another use), water, and coconut milk to the pan, then stir and bring to a simmer. Add rice and salt then place a lid on top, turn the heat down to low, and simmer for 15-20 minutes, or until all the liquid as been absorbed, and rice is tender. Fluff with a fork then serve.
Nutrition
Calories: 408kcal | Carbohydrates: 42g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 948mg | Potassium: 557mg | Fiber: 4g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 2mg