Jerk Chicken Drumsticks With Pineapple Chilli Salsa And Coconut Basmati Rice Recipe

Cooking Directions

• STEP 1.In a bowl, combine the jerk seasoning, garlic powder, onion powder, thyme, allspice, salt, pepper, and olive oil. Mix well.
• STEP 2.Add the chicken drumsticks to the bowl and coat them evenly with the jerk marinade. Let them marinate in the refrigerator for at least 2 hours, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat. Remove the drumsticks from the marinade and grill them for about 15-20 minutes, turning occasionally, until they are cooked through and have a nice charred exterior.
• STEP 4.While the chicken is grilling, prepare the pineapple chili salsa. In a separate bowl, combine the diced pineapple, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix well.
• STEP 5.For the coconut basmati rice, cook the basmati rice according to package instructions. Once cooked, fluff it with a fork and stir in the coconut milk. Season with salt to taste.
• STEP 6.Serve the grilled jerk chicken drumsticks with the pineapple chili salsa and coconut basmati rice. Enjoy!

Cooking Tips

• For extra heat, add some chopped scotch bonnet peppers to the jerk marinade.
• Make sure to let the chicken marinate for at least 2 hours to allow the flavors to penetrate the meat.
• If you don't have a grill, you can also cook the chicken drumsticks in the oven at 400°F for about 25-30 minutes.
• To make the rice even more flavorful, you can toast the rice in a bit of coconut oil before cooking it.

Storage and Serving

• Leftover chicken drumsticks can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in the oven or microwave until heated through.
• Serve the leftovers with fresh pineapple chili salsa and coconut basmati rice for a delicious meal.