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🍽️ Jerk Chicken with Rice and Grilled Pineapple

874 kcal · 30 min · 4 servings

Ingredients

• 150 g onions
• 40 g fresh ginger
• 2 green chili peppers
• 1 tsp dried thyme
• 0.5 tsp grated nutmeg
• 1 pinch cinnamon powder
• 1 pinch allspice
• 0.5 tsp clove powder
• 2 tbsp sunflower oil
• 2 tbsp freshly squeezed lime juice
• 1 kg chicken drumsticks (4 pieces)
• 250 g wild rice mix
• 1 pineapple
• 2 organic limes
• 5 sprigs herbs (for garnish)

Instructions

1. 1. Peel the onions and chop them roughly.
2. 2. Peel the ginger and chop it roughly.
3. 3. Halve the chili peppers.
4. 4. Optionally remove the seeds and white inner membranes from the chilies.
5. 5. Place the onions, ginger, and chilies into a blender.
6. 6. Add thyme, nutmeg, cinnamon, allspice, cloves, sunflower oil, and lime juice.
7. 7. Blend the mixture into a smooth paste.
8. 8. Pierce the chicken drumsticks several times with the tip of a sharp knife.
9. 9. Coat the drumsticks thoroughly with the jerk marinade.
10. 10. Marinate the meat in the refrigerator for at least 2 hours.
11. 11. Rinse the rice under cold water.
12. 12. Bring 500 milliliters of salted water to a boil.
13. 13. Cook the rice in the boiling water for about 25 to 30 minutes.
14. 14. Peel the pineapple and remove the tough core.
15. 15. Cut the pineapple into bite-sized pieces.
16. 16. Wash the limes and dry them.
17. 17. Halve the limes.
18. 18. Remove the chicken drumsticks from the marinade.
19. 19. Place the drumsticks skin-side up in a grilling dish.
20. 20. Grill the chicken drumsticks on a hot grill for about 15 minutes.
21. 21. Grill the pineapple pieces and lime halves on the side for about 8 minutes.
22. 22. Plate the rice, jerk chicken, and grilled fruits.
23. 23. Garnish the dish with fresh herbs and serve.

Nutrition per serving

• kcal: 874
• Protein: 53 g · Fett/Fat: 35 g · Carbs: 82 g