Treat your guests to a taste of the Caribbean with our spicy jerk chicken recipe. This vibrant barbecue chicken dish is singing with flavour and tastes incredible served with a side of aromatic coconut rice.
First, joint the chicken. Cut the bird in half along the backbone, and then open it out, like a book, skin-side down. Cut through the breastbone so you have 2 pieces. Turn the pieces over, stretch out the leg and cut the leg from the breast. You should now have 4 pieces of chicken.
Place the leg portions skin-side down and cut in half to separate the drumsticks. Cut the breast portions into 2 equal pieces, so you have 8 pieces of chicken.
In a bowl, combine the jerk seasoning, ketchup, soy sauce, vinegar and sugar. Add the chicken pieces and turn to thoroughly coat in the marinade. Cover and chill for 4 hours or overnight.
If cooking in the oven, preheat the oven to gas 5, 190°C, fan 170°C. Put the chicken pieces in a foil-lined roasting tin and cook for 45 minutes, turning halfway, or until completely cooked through with no pink showing.
Alternatively, cook the chicken on a preheated barbecue for about 30-45 minutes over a medium heat, turning every so often until completely cooked through with no pink showing. (If the chicken pieces colour too quickly, move to a cooler part of the barbecue.)
Meanwhile, make the rice. Heat the oil in a large, shallow-sided pan with a lid. Gently fry the onion and garlic for 3-4 minutes, until softened.
Add the coconut milk, 200ml of the stock, the beans and the thyme. Bring to the boil then reduce the heat, cover and simmer for 15 minutes, or until the rice is tender and almost no liquid remains. (You can add a little more stock if necessary.)
Stir the peas into the rice and set aside for 10 minutes with the lid on. Fluff up the rice with a fork and serve with the chicken.
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