Jerk Chicken with Black beans and Rice

This recipe was an experiment that turned out perfectly! You'll need to get this started a day ahead, but it's worth the extra time to give the chicken time to marinate. 

You will also need a Weber or other kettle barbecue for best results, as cooking with coal helps give this chicken the beautiful colouring and flavour and also gives you the opportunity to add some hickory peices and lightly smoke it while it cooks.

You will need... (4-6 serves)
1 whole free range chicken
2 cloves garlic, peeled
1 large knob ginger (50gr), peeled
1 tbs allspice
2 tsp peppercorns
1 heaped teaspoon of dried chilli flakes
3 tbs honey
1 tbs brown sugar
1/2 cup chopped coriander
1/2 cup chopped parsley
1/2 tsp lime zest
2 tbs peanut oil

For the salad...
2 cups brown rice, uncooked
2 1/2 cups canned black beans in brine
2 shallots, finely sliced
4 small round tomatoes, seeds removed and cut into small cubes
1 finely diced jalapeño, I like to use them out of a jar, but your welcome to use fresh if you like spice!
1 cup chopped coriander
2 tbs olive oil
1 tbs red wine vinegar
Juice of 1 lime
Salt and pepper


Method...
1. Cut the chicken into Sauté cuts (see ref**) and place in a large bowl.
2. Place the peppercorns, chilli and allspice into a mortar and pestle and grind. Add the garlic and ginger and grind until both are crushed and then add the honey and brown sugar and mix. Add the herbs and oil and pound until herbs are bruised and all ingredients from a paste.
3. Rub the paste all over the cuts of chicken. Cover with glad wrap and place in the fridge over night.
4. The next day, stoke up your weber barbecue with 25 coal bricketts on either side. Soak 3-4 hickory peices to place on the bricketts when you add your chicken. Allow the bricketts to heat for 45 minutes or until they are red hot! You want to add your chicken when the heat is highest.
5. While the barbecue heats, cook your rice following the absorption method instructions on the packet (usually adding a 2:1 ratio of water to rice, bringing to the boil, then leaving to simmer, covered, for 12 minutes for white rice or 25 minutes for brown rice). Allow to cool slightly before adding to the bean mix.

6. Strain and rinse beans, add to a bowl with shallots, tomato, vinegar, lime juice, oil, salt and pepper. Add the cooled rice and coriander and mix well. Set aside (this gets served at room temperature)

7. Add hickory peices to the hot coals. Then place the chicken on the barbecue- making sure it's not directly above the coals or it will burn. Cover with the lid and leave all the vents open.

Cook for 45 minutes, turning halfway. If you wish, you can drizzle a little beer over it to baste and help the chicken keep it's stickiness. Check it is cooked by pulling the meat off the bone slightly.
8. Once cooked, remove the chicken from the barbecue and place on a large board. Serve with rice salad and a wedge of fresh lime if you wish.


Reference: Cutting Chicken for Sauté 


I adapted this from Jamie Oliver's jerk chicken recipe at;
http://www.jamieoliver.com/recipes/chicken-recipes/levi-roots-stylee-jerk-chicken-jalapeno-breads



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