Your Cart
Free Shipping on orders over $60!
Typically, jerk involves marinating meats in a spicy paste, but this recipe uses a dry rub that’s loads easier to make yet just as effective at delivering a taste of the Caribbean. Coconut rice and a rum pan sauce complete the island vibe.
Yield:4 Servings
Print
2 teaspoons packed light brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1/8 teaspoon ground cayenne pepper
4 small boneless skinless chicken thighs, (about 1 1/2 pounds)
1/3 cup sour cream or plain yogurt
1 teaspoon habanero hot sauce, or more to taste
1 cup white rice
1/4 cup canned coconut milk
1 (16-ounce) can black beans
1 tablespoon olive oil
1/4 cup rum or apple juice
1 mango , sliced
1/2 cup coconut flakes , toasted
2 scallions, thinly sliced
Leave a comment