Add some flavor of the Caribbean to your weeknight dinners with this healthy and easy jerk chicken recipe. The chicken is cooked on a grill pan rather than an outdoor grill–make sure the pan is well-heated before adding the chicken to achieve the crisp char you would get from an outdoor grill. A simple side of coconut rice and peas completes this satisfying and nutritious meal.
Ingredients
1 ½ teaspoons extra-virgin olive oil
½ cup finely chopped yellow onion
2 tablespoons green curry paste
1 cup long-grain brown rice
1 (14 ounce) can light coconut milk (see Tip)
¾ cup water
2 teaspoons chopped fresh thyme
2 teaspoons garlic powder
1 ¼ teaspoons ground allspice
¾ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¾ teaspoon kosher salt, divided
1 ½ pounds boneless, skinless chicken thighs, trimmed
1 cup frozen green peas, thawed
¼ cup chopped fresh cilantro, plus leaves for garnish
1 tablespoon lime juice
Lime wedges for serving
Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add coconut milk and water; bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, 40 to 50 minutes.
Meanwhile, heat a grill pan over medium-high heat. Coat with cooking spray. Mix thyme, garlic powder, allspice, cayenne, cinnamon and 1/2 teaspoon salt in a medium bowl. Add chicken and toss to coat. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 12 minutes total. Transfer the chicken to a clean cutting board and let rest.
When the rice is done, stir in peas, cilantro, lime juice and the remaining 1/4 teaspoon salt with a fork. Cover and let stand for 3 minutes.
Serve the chicken with the rice and more cilantro and lime wedges, if desired.
Tips
Tip: Canned light coconut milk has more water and only about one-third of the fat and calories of “whole” coconut milk. Look for it, sometimes labeled “lite,” in the Asian section of your supermarket.
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