Jamaican-Style Chicken (Jerk Chicken)

Ingredients

• 150 g onions
• 40 g fresh ginger
• 2 green chili peppers
• 1 tsp dried thyme
• 0.5 tsp grated nutmeg
• 1 pinch Cinnamon powder
• 1 pinch allspice
• 0.5 tsp cloves powder
• 2 tbsp sunflower oil
• 2 tbsp freshly squeezed lime juice
• 1 kg chicken thighs (4 pieces)
• 250 g Wild rice blend
• 1 pineapple
• 2 Organic Limes
• 5 stems herbs (for garnish)

Instructions

1. 1.

   Peel and roughly chop onions. Peel and roughly chop ginger. Halve chili peppers, deseed if desired, and remove inner membranes. Place all prepared ingredients in a blender with thyme, nutmeg, cinnamon, allspice, cloves, sunflower oil, and lime juice; blend until smooth.

2. 2.

   Score chicken thighs several times with a sharp knife and mix with the marinades. Marinate for at least 2 hours in the refrigerator.

3. 3.

   Meanwhile rinse rice and cook in 500 ml boiling salted water for about 25–30 minutes. Peel, core, and cut pineapple into pieces. Wash limes, dry rub, and halve them.

4. 4.

   Remove thighs from the marination and place skin-side up in a grill pan; grill on high heat for about 15 minutes.

5. 5.

   While grilling, cook fruit for about 8 minutes. Plate rice with Jerk Chicken and fruits, garnish with herbs, and serve.