Jerk Chicken with Red Beans and Rice

I almost  named this recipe “The Little Chicken That Could.” You see, the last few weeks have been filled with complete kitchen “fails.” No matter what I’ve made or what I attempted to make, nothing turned out as expected. Everything was jaded with a bit of disspaointment and let down’s came on the regular. I guess it’s like that sometimes. I think (and I hope) that this dish turned things around for me.

Some of my best memories of my 20′s are in Jamaica. The warm water, amazing sunsets,  Jamaican hospitality, Bob Marley Shots and best of all, Jamaican Jerk Chicken. It’s the chicken of my dreams! Is it weird that I dream about chicken?!

This chicken was moist, tender, flavorful and is completely reminiscent of my trips to Jamaica. The red beans and rice I served with it were amazing! Probably the best rice I’ve ever had. No joke.  I hope you enjoy this dish as much as I did. Hopefully, my kitchen “hits” keep coming so I can keep posting Bring on the good mojo!

Jerk Chicken (Red Beans and Rice Recipe Below)
Ingredients
1 Tablespoon allspice
1 Tablespoon dried thyme
1 Tablespoon sugar
1 1/2 teaspoons ground sage
3/4 teaspoon nutmeg
3/4 teaspoon cayenne pepper
3/4 cup white vinegar
1/2 cup orange juice
1/4 cup olive oil
1/4 cup soy sauce
Juice of 1 lime
2 green onions, chopped
1/2 yellow onion, diced (about 1 cup)
5 garlic cloves, peeled and smashed
2-4 chicken breasts

Directions
Combine all marinade ingredients (everything except the chicken) into a large bowl. Stir to combine. Add the chicken breasts and marinate in the fridge for one hour, up to over night. The longer you marinate, the better the flavor.

Grill chicken for approximately 5 minutes per side, depending on thickness. Baste the chicken while it’s grilling with the marinade a couple of times while grilling. When the chicken is done cooking place it on a plate and under foil to rest for at least 10 minutes. Slice and serve.

Red Beans and Rice
Ingredients
1 tablespoon canola oil
1 garlic clove, minced
1 green onion, chopped
1/4 teaspoon dried thyme
1/2 can dark red kidney beans, drained and rinsed
1 cup water
1 cup long-grain white rice
1 cup lite coconut milk
1/2 teaspoon salt

Directions
In a medium saucepan over medium heat saute garlic, green onion and thyme in the canola oil for 2 minutes or so, just until fragrant.  Increase the heat to high and add beans, water and coconut milk to the pan and bring it to a boil. Once boiling, add the rice and stir to combine. Lower the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork before serving.

Source for both recipes: Iowa Girl Eats