Mild Jerk Chicken with Mango Relish and Coconut Rice

Sick and tired of the same old grilled chicken recipes?  Look no further.  This recipe is big on flavor while being mild enough for the kids.

Jerk Chicken Marinade

1/2 C olive oil

1 chopped onion

2 chopped scallion

1 large jalapeno (remove stems and seeds if you prefer less heat)

1T fresh ginger or 1tsp ground ginger

5 cloves chopped garlic

1 tsp thyme

2 TBSP red wine vinegar

1 TBSP light brown sugar

1 tsp ground allspice

1/2 tsp salt

1/4 tsp of each ground nutmeg, cinnamon, black pepper

Juice of 1 lime

Bone in chicken thighs and drumsticks

Puree all ingredients in a blender or food processor until smooth.  Place chicken in shallow baking dish or ziploc bag and pour marinade over the chicken.  Refrigerate for 24 to 48 hours. The longer the better!

Grill until cooked through.

*This is a great freezer meal.  You may want to double the recipe and stick it in the freezer.

Mango Cilantro Relish (recipe courtesy of Bobby Flay)

This is the star of the dish.  Do NOT skip this part!!

2 mangoes, peeled and diced

1/4 cup finely chopped red onion

2 TBSP chopped cilantro

3 TBSP lime juice

3 TBSP oragne juice

salt and pepper to taste

Combine all of the ingredients in a bowl and mix gently.  This can be made ahead of time

Instant Pot Coconut Rice

1 TBSP Coconut Oil

1 can coconut milk

2 cups jasmine rice

1/4 cup chicken stock

pinch of salt

optional-lime juice and cilantro

Set your instant pot to saute to melt the coconut oil.

Rinse and drain rice. Add rice to melted oil and toast gently.  Add coconut milk, stock and salt.

Close and seal the lid.  Set to manual for 6 minutes. Let it release natural for 8 minutes before quick releasing it.  Fluff the rice.  If adding lime juice and cilantro, mix to combine. 

Serve chicken and mango relish over the coconut rice.