Jerk Chicken Drumsticks with Pineapple Chilli Salsa and Coconut Basmati Rice
The hot spice is perfect with Lilydale chicken drumsticks, marinated for flavour and later chargrilled for a crispy skin. Here’s our simple recipe for Jerk Chicken Drumsticks with Pineapple Chilli Salsa and Coconut Basmati Rice .
Preparation time: 15 minutes (+marinating)
Cooking time: 30 minutes
- 8 Lilydale chicken drumsticks
- 2 Tblsp vegetable oil
- 1 Tblsp honey
- 2 green onions, trimmed and finely sliced
- 2 cloves garlic
- 2 long green chillies, seeded, roughly chopped
- 2 ½ tsp Jamaican allspice
- ½ tsp ground pepper
- ½ tsp chilli flakes
- ¼ cup fresh coriander leaves
Coconut Basmati Rice
- 1 cup basmati rice
- 1/4 cup coconut milk
- 2 Tblsp shredded coconut, toasted
Pineapple Chilli Salsa
- ½ pineapple, skin removed, cored, finely diced
- 1 long red chilli, seeded, finely chopped
- Juice and zest of 1 lime
- 2 Tblsp coriander leaves, finely chopped
- Lime wedges, to serve
- Preheat oven to 160° fan forced (180°C conventional).
- To prepare the marinade, combine marinade ingredients in a small food processer and process until combined. Place drumsticks in a large snap lock bag or shallow glass dish. Pour marinade over drumsticks and toss to coat. Marinate in the fridge for at least 1 hour but preferably overnight.
- Preheat a barbecue or chargrill pan over medium-high heat. Cook chicken for 5 to 6 minutes, turning often, or until charred. Place chicken in a large baking tray lined with baking paper and cook for 20 to 25 minutes, or until chicken is cooked through.
- Meanwhile, cook basmati rice according to packet instructions. Drain and place rice in a serving bowl. Drizzle with coconut milk and top off by sprinkling with shredded coconut.
- To make salsa, combine pineapple, chilli, lime juice and zest and coriander in a medium bowl. Serve drumsticks with coconut rice, pineapple salsa and lime wedges, if desired.
p.s: Jamaican allspice is easily available at specialty food stores