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
Ingredients
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
Ingredients
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.

2 comments:

  1. I really enjoyed looking at your site. Your pictures are great. We have similiar recipes. We both must truly enjoy using the crock pot. I found you on SITS. I am glad I did. I could really dive into your Carribean Jerk Chicken. Blessings Always, Diane www.recipesforourdailybread.com

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  2. This looks so yummy! I would love for you to link up to my linky party via: http://ourdelightfulhome.blogspot.com/2012/05/live-linky-party-14.html

    Mrs. Delightful
    www.ourdelightfulhome.blogspot.com

    ReplyDelete

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