Monday, April 25, 2011

Jerk Chicken with Mango Relish & Coconut Lime Rice

Clearly I'm in a tropical depression (name that tune).  Maybe it's because we didn't head south for turquoise waters and calm sea breezes this spring, or maybe it's because it just plain 'ol won't warm up here.  I don't know.  But I've had a hankering for all things tropical the past couple weeks, and this dish is no shortage of that.

Years ago I spent Christmas with my family in Jamaica.  It was definitely a vacation to remember not only for the sun and sand [and massive amounts of rain that fell], but because the resort we stayed at served the most divine, flavorful, can't-stop-eating-it grilled Jerk chicken.  We tried for years to replicate it back home and have come close, but nothing can match the stuff we had there.

Well, I'm trying it again.  According to Wikipedia, Jamaican Jerk Spice principally relies upon two items:  allspice and Scotch bonnet peppers.  I had the allspice, not the peppers.  That's ok, I just used cayenne pepper instead.  Worked perfectly for me.  I topped it with a mango relish and served with a coconut lime rice.  TO DIE FOR.  All very simple, full of flavor, and easy on the summer figure.

I added this whole meal to my mental "make again" list the second I bit into the chicken with a wedge of mango relish followed by the rice. 

Hankering for coconut fulfilled.  Tropical depression over. 

Jerk Chicken with Mango Relish & Coconut Lime Rice
Recipe by A Toast to Taste

For the Jerk Chicken
4 skinless, boneless chicken breasts
2 scallions, thinly sliced
2 garlic cloves, minced
1 tsp allspice
1 tsp dried thyme
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp paprika
1/4 tsp cayenne pepper
2 tbsp brown sugar
salt and pepper
1/4 cup vegetable oil

For the Mango Relish
1 mango, peeled and cubed
1/4 cup red onion, diced
1/4 cup cilantro, roughly chopped
juice of 1 lime

For the Coconut Lime Rice
2 cups basmati rice
2 1/2 cups chicken stock
1 Tbsp butter
dash of salt
1/2 cup slivered almonds, toasted
1/2 cup shredded coconut, toasted
zest from 1 lime
juice from 1/2 lime

In a large mixing bowl, combine all seasoning for chicken.  Whisk in oil.  Transfer to a gallon size baggie with chicken and marinate for at least 8 hours (or overnight).  Heat grill to medium heat, cook for 6 minutes on each side. 

While the chicken is cooking, prepare the mango relish.  Add cubed mango, red onion, cilantro, and lime juice to a small mixing bowl.  Stir to combine well. 

Prepare the rice - In a medium sauce pan, bring chicken stock, butter, and dash of salt to a boil.  Stir in rice, turn heat to low and simmer, covered, for 18-22 minutes.  Fluff with fork, remove from heat, and add almonds, coconut, lime zest, and lime juice.  Stir to combine well.

Serve chicken with mango relish atop the rice and enjoy!


  1. Remind me in late August and I will include a Caribbean Red Habanero in your veggie share. It should be as hot as a Scotch Bonnet.

    - Fresh Earth Farms

  2. Chris - I would love that! Thanks. Will have to re-try this dish with it.

  3. I love this kind of exotic food, full of delicious flavours.

  4. Aanya, I made this recipe last night and my entire family loved it! The flavour was outstanding and I like being able to prepare the marinade ahead of time, freeing up my time later in the day. Have not yet tried the rice but added some avocado and chopped cucumber to the mango relish - delish! Thanks.

  5. Kelly - I'm so glad you tried this out and loved it. The addition of avocado and cucumber to the relish sounds fabulous - I may have to try that next time.



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