Jerk-Style Chicken with Spiced Basmati Rice Pilaf and Green Beans

  4.5 – 4 reviews  • Poultry
Level: Intermediate
Total: 2 hr 10 min
Active: 55 min
Yield: 8 servings

Ingredients

  1. 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
  2. 2 tablespoons low-sodium soy sauce
  3. 1 tablespoon whole allspice
  4. 1 tablespoon whole black peppercorns
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 8 scallions, coarsely chopped
  8. Leaves of 8 fresh thyme sprigs
  9. 6 large cloves garlic, halved
  10. Zest and juice of 2 large limes
  11. 1 Scotch bonnet chile, stemmed, quartered and seeded
  12. One 2-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
  13. 1 whole chicken (3 1/2 to 4 pounds), cut into 10 serving pieces
  14. Kosher salt
  15. Canola oil, for the grill pan
  16. Nonstick cooking spray
  17. 2 cups basmati rice
  18. 2 tablespoons unsalted butter
  19. 1/2 red onion, finely chopped
  20. 1 teaspoon whole cumin seeds
  21. 1/2 teaspoon cayenne
  22. 1 cinnamon stick
  23. Kosher salt
  24. Kosher salt
  25. 1/2 pound green beans, trimmed
  26. 1 tablespoon unsalted butter
  27. Juice of 1 large lemon
  28. 1/3 cup honey
  29. 2 tablespoons red-wine vinegar
  30. Kosher salt

Instructions

  1. Preheat the oven to 375 degrees F.
  2. For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms.
  3. Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature.
  4. Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil.
  5. Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven).
  6. Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes.
  7. For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid. 
  8. Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick. 
  9. For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.  
  10. When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.  
  11. For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside. 
  12. Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.

Reviews

Traci Parrish
Oa4
Rick Hamilton
Loved the versatility of this marinade. I made it with pork chops instead of the chicken. Just like Alex, I started them in a cast iron skillet but finished them in the oven. They were quite possibly the most flavorful and absolutely delicious pork chops I’ve eaten. Next time I will try it with the chicken.
Sarah Henry
After seeing Alex make this dish on Worst Cooks, we needed to try it. Of course this is three recipes in one. The jerk chicken is absolutely delicious! We used a Habanero pepper (no scotch bonnets at the store), and it still had plenty of heat in the marinade. NOTE: the dry spices NEED to be ground in the food processor before adding the rest of the marinade ingredients. That is how Alex prepared it, but the recipe does not state that. Otherwise you’ll be breaking teeth on whole allspice and peppercorns. The rice pilaf was simple, and perfectly seasoned with the cinnamon stick and cumin seeds. We loved this dish and will definitely be making it again.
Robert Hart
So delicious!

 

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