Jerk Chicken with Pineapple-Cilantro Rice
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- Yield Serves 6
Ingredients
- 2 teaspoons coarse salt
- 1 1/4 teaspoons freshly ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed red-pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 cup light-brown sugar, packed
- 3 whole boneless skinless chicken breasts, split
- 2 cups uncooked basmati rice
- 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
- 1/2 cup fresh cilantro leaves, coarsely chopped
- 1 red bell pepper, seeded and cut into 1/4-inch dice
- 1 1/2 teaspoons extra-virgin olive oil
- 1 lime, cut into wedges, for garnish
Directions
-
In a small bowl, combine 1 1/2 teaspoons
salt, 1 teaspoon pepper, thyme, cumin, red
pepper, garlic powder, paprika, cloves,
nutmeg, allspice, and light-brown sugar.
Set spice mixture aside. -
Place 2 chicken breasts between layers of
plastic wrap. Pound chicken to a 1/2-inch
thickness. Transfer to a glass baking dish,
and repeat with remaining breasts. With all
the spice mixture, rub breasts on both sides.
Cover with plastic wrap; chill 30 minutes. -
Bring a medium saucepan of water to a
boil. Stir in the rice, and reduce to a simmer.
Cook until rice is tender but still firm,10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple,
cilantro, bell pepper, and olive oil. Season
with remaining 1/2 teaspoon salt and 1/4 teaspoon
black pepper. Cover, and chill. -
Heat a grill or heavy grill pan over medium-high heat. Cook the chicken until
it is browned on both sides and cooked
through, 4 to 5 minutes on each side.
Serve with the cooled pineapple rice and
lime wedges.
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