Jerk Chicken with Pineapple Rice

Jerk Marinade

• • 4-6 scotch bonnet peppers, seeded (adjust for heat)
• • 6 green onions, chopped
• • 4 cloves garlic
• • 2-inch ginger, grated
• • 3 tbsp allspice berries (or 2 tbsp ground)
• • 1 tbsp dried thyme
• • 1 tbsp ground cinnamon
• • 1 tsp nutmeg
• • 1/4 cup brown sugar
• • 1/4 cup soy sauce
• • 1/4 cup white vinegar
• • 2 tbsp vegetable oil
• • Juice of 2 limes
• • Salt and black pepper

For the Chicken

• • 3 lbs chicken pieces (thighs and drumsticks)
• • Or 6 chicken thighs, bone-in, skin-on

Pineapple Rice

• • 2 cups long-grain rice
• • 2 cups fresh pineapple, diced
• • 3 cups chicken stock
• • 1 red bell pepper, diced
• • 3 green onions, sliced
• • 2 tbsp butter
• • Salt to taste

Instructions

Make the Marinade:

1. Blend all marinade ingredients until smooth
2. Reserve 1/4 cup for basting
3. Score chicken deeply with knife
4. Coat chicken thoroughly with marinade
5. Refrigerate 4 hours minimum (overnight best)

Grill the Chicken:

1. Preheat grill to medium-high (or oven to 375°F)
2. Oil grill grates well
3. Grill chicken 8-10 min per side
4. Baste with reserved marinade
5. Move to indirect heat, close lid
6. Cook until internal temp 165°F (20-25 min more)
7. Let rest 5 minutes before serving

Make Pineapple Rice:

1. Melt butter in large pot
2. Sauté bell pepper 3 minutes
3. Add rice, toast 2 minutes
4. Pour in chicken stock, bring to boil
5. Reduce heat, cover, simmer 15 minutes
6. Fold in pineapple and green onions
7. Cover, let steam 5 minutes off heat
8. Fluff with fork, adjust salt