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Jerk chicken drumsticks with pineapple chilli salsa and coconut basmati rice
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in flavorful Jamaican drumsticks with pineapple salsa and coconut rice.
Ingredients:
  • 8 chicken drumsticks
  • 36.80 gm vegetable oil
  • 28.60 gm honey
  • 2 green onions, trimmed and finely sliced
  • 2 cloves garlic
  • 2 long green chillies, seeded, roughly chopped
  • 2 1/2 tsp Jamaican allspice (see note)
  • 1/2 tsp ground pepper
  • 1/2 tsp chilli flakes
  • 62.50 ml fresh coriander leaves
  • 200.00 gm basmati rice
  • 63.13 gm coconut milk
  • 10.40 gm shredded coconut, toasted
  • 1/2 pineapple, skin removed, cored, finely diced
  • 1 long red chilli, seeded, finely chopped
  • Zest and juice of 1 lime
  • 40.00 ml coriander leaves, finely chopped
Instructions:
  • Preheat oven to 160C fan-forced (180C conventional) for perfect baking results.
  • Create the marinade by blending all marinade ingredients in a small food processor until smooth. Place drumsticks in a large snap lock bag or shallow glass dish, then pour the marinade over them and ensure they are all coated. Refrigerate for at least 1 hour, ideally overnight.
  • Preheat barbecue or chargrill to medium-high. Grill chicken for 5-6 minutes, turning occasionally, until nicely charred.
  • Lay the chicken on a spacious baking tray lined with parchment paper and bake for 20 to 25 minutes, or until the chicken is fully cooked.
  • Prepare the basmati rice as per the packet instructions, then transfer it to a serving bowl. Drizzle with coconut milk and generously sprinkle with shredded coconut before serving.
  • Combine the pineapple, chili, lime juice and zest, and coriander in a medium bowl to create a flavorful salsa. Serve the drumsticks with coconut rice, pineapple salsa, and lime wedges for a delicious meal.

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