Best 2 Jerk Chicken Nuggets With Lime Coconut Rice Recipes

**Indulge in the Caribbean's Vibrant Flavors: A Culinary Journey with Jerk Chicken Nuggets and Lime-Coconut Rice**

Embark on a tantalizing journey to the heart of Caribbean cuisine with our delectable Jerk Chicken Nuggets paired with aromatic Lime-Coconut Rice. These succulent nuggets, marinated in a symphony of Jamaican spices and herbs, capture the essence of traditional jerk cooking. Served alongside fluffy rice infused with zesty lime and creamy coconut milk, this dish promises an explosion of flavors that will transport your taste buds to the vibrant streets of the Caribbean. Get ready to tantalize your palate with this irresistible combination of savory, spicy, and refreshing notes.

Here are our top 2 tried and tested recipes!

JERK CHICKEN WITH COCONUT RICE & PEAS

Jerk Chicken with Coconut Rice & Peas image

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.

Provided by Liz Mervosh

Categories Healthy BBQ & Grilled Chicken Thigh Recipes

Time 50m

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 523.5 calories, Carbohydrate 48.3 g, Cholesterol 156.1 mg, Fat 19.7 g, Fiber 4.1 g, Protein 36.6 g, SaturatedFat 8.3 g, Sodium 686.9 mg, Sugar 3.5 g

JERK CHICKEN WITH RICE & PEAS

Jerk chicken with rice & peas image

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice

Provided by John Torode

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 21

Ingredients

12 chicken thighs, bone in
1 lime, halved
hot sauce, to serve (optional)
1 big bunch spring onions, roughly chopped
thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ a small onion
3 scotch bonnet chillies, deseeded if you want less heat
½ tsp dried thyme, or 1 tbsp thyme leaves
1 lime, juiced
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice
200g basmati rice
400g can coconut milk
1 bunch spring onions, sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
2 x 410g cans kidney beans, drained

Steps:

To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.6 milligram of sodium

Tips:

Use boneless, skinless chicken breasts for a healthier option. You can also use chicken thighs if you prefer dark meat.
Make sure to marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate. This will help to create juicy, flavorful nuggets.
If you don't have time to marinate the chicken, you can still make these nuggets by simply coating them in the jerk seasoning and cooking them according to the recipe instructions.
Be careful not to overcook the chicken nuggets, or they will become dry and tough. Cook them until they are just cooked through, or until the internal temperature reaches 165 degrees Fahrenheit.
Serve the jerk chicken nuggets with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.
For the lime-coconut rice, be sure to use fresh coconut milk for the best flavor. You can also add other ingredients to the rice, such as chopped cilantro, green onions, or peas.

Conclusion:

These jerk chicken nuggets with lime-coconut rice are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party. The jerk seasoning gives the chicken a unique and flavorful taste, and the lime-coconut rice is a refreshing and flavorful side dish. This recipe is sure to be a hit with everyone who tries it!