Wednesday, May 9, 2012
Carribean Jerk Chicken with Island Rice
Lately when it comes to chicken it has been boneless and made in the crockpot. I wanted chicken on the grill but not barbecue and both my husband and I love jerk wings so that was the inspiration behind this dinner. I marinated the chicken for about 6 hours before grilling. I decided to serve it alongside a sweet island rice. The combination was a hit!
Caribbean Jerk Chicken with Island Rice
2-4 Chicken leg quarters
Caribbean Jerk Marinade ( I made my own but bottled works too)
Take the chicken and place into a large zip lock bag. Add half of the marinade and refrigerate for 6-8 hours or even overnight. Grill chicken for 8-9 minutes a side or until juices run clear. Serve on a bed of island rice.
Island Rice Recipe
1 cup water
1 cup coconut water
2 cups white rice
1/3 cup crushed pineapple
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon butter
Juice of one lime
Bring water to a boil in a saucepan. Add the rest of the ingredients and simmer, covered, for 20 minutes.