Jerk chicken with yoghurt sauce and rice
Everyone’s heard of jerk chicken, but do you know what puts the ‘jerk’ in jerk chicken? Jerk is Caribbean spice mix that’s often used to marinate chicken to make the dish called Jerk chicken. This mix is usually hot and spicy, but we’ve made our version a little more accessible. The chicken? You will obviously cook it in your Big Green Egg! By pricking the skin and marinating the chicken for 8 hours, the marinade will absorb thoroughly into the meat. The yoghurt sauce you’ll serve with it is deliciously refreshing and makes a great pairing. The mango and peas for the rice can also be cooked in your kamado. A scrummy, sunny Evergreen recipe!
- 4 chicken legs
- 5 tbsp vegetable oil
- 1 onion
- 3 spring onions
- 1 Scotch Bonnet pepper
- 8 cloves of garlic
- 8 sprigs of thyme
- 1 organic lime
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 1 tsp ground long pepper
- ½ tsp ground nutmeg
- 4 tbsp dark brown sugar
- 1 tbsp ground ginger
- 4 tbsp soy sauce
- 4 tbsp vegetable oil
- 1 organic lime
- ½ bunch of parsley
- 6 tbsp Greek yoghurt
- 240 g rice
- 1 mango
- 2 tbsp vegetable oil
- 100 g unshelled peas
- Prick the skin of the chicken legs with the tip of a sharp knife and place in a dish.
- For the marinade, peel the onion and coarsely chop it along with the spring onions. Halve the Scotch Bonnet pepper and remove the stalk and the seeds. Peel the garlic cloves. Remove the leaves from the sprigs of thyme. Zest the lime. Cut the lime in half and squeeze out the juice. Put all the ingredients for the marinade in a food processor and blend finely.
- Pour the marinade over the chicken legs and rub well into the skin and meat. Leave to marinate in the fridge for around 8 hours.
- Light the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 190°C.
- Heat the vegetable oil in the Cast Iron Skillet in the EGG. Remove the chicken legs from the marinade and wipe the marinade off the chicken; collect the marinade and set aside. Place the chicken legs with the skin in the skillet, close the lid of the EGG and fry the chicken skin for around 6 minutes until golden brown.
- Turn the chicken legs over and fry for another 6 minutes until this side is also golden brown. Meanwhile, zest the lime for the sauce. Cut the lime in half and squeeze out the juice. Pick the leaves from the sprigs of parsley and chop finely. Mix together all the ingredients for the sauce and add salt and pepper to taste.
- Mix 200 ml of warm water into the marinade you set aside and pour it over the chicken in the skillet. Close the lid of the EGG and cook the chicken for another 10 to 15 minutes until it has reached a core temperature of 72°C; you can measure this by inserting the Instant Read Thermometer into the thighs. Meanwhile, cook the rice according to the instructions on the packaging. Peel the mango, cut the fruit from the pit and cut into small blocks.
- Remove the skillet with the jerk chicken from the EGG and set aside. Heat the vegetable oil in the lid of the Green Dutch Oven. Add the mango and peas, close the lid of the EGG and cook for around 4 minutes; stir every now and then and close the lid of the EGG after each action.
- Remove the mango and peas from the EGG and mix them into the rice. Serve the rice and the yoghurt sauce with the chicken.
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