You need to prepare to marinate this chicken for at least 12 hours (overnight) or 24. I marinated mine for 24 hours in a gallon sized Ziploc bag in the fridge.
This idea came to me after I watched an episode of The Best Thing I Ever Ate on the food network. This interview in particular was Bobby Flay talking about a coconut fried spicy chicken (obviously that sounds amazing.) I’m obsessed with any and all things coconut, so I decided to brainstorm about what could be in the marinade, and how to make it taste good without all the added calories and fat from frying. We grilled ours, but I would bet money you could also bake it for a more hands off approach.
I served mine up over Chrissy Tiegens sweet and salty coconut rice from her Cravings cookbook and, y’all. I’ve never even cared that much about rice…until that recipe. Make this, make that and I swear you’ll feel like you are on vacation the whole time. Its one of my favorite meals and combinations I’ve ever made. <- I put it in bold, thats how you know I’m serious about this rice.
Jamaican Jerk seasoning- You need this. You can add it to guacamole, fish tacos, mango salsa, anything you want a little spice and big flavor on. This is the only one my grocery store had, so I bought this jar. Some of them are far spicier than others, so you may want to test yours first and scale back from my measurements if you need to.
Ingredients: (this marinade makes enough for 2 to 4 large chicken breasts or 6-8 chicken thighs)
- 1 13.5 or 14 ounce can coconut milk
- 2 oranges, the juice from one and the other sliced
- 3 cloves Garlic Minced
- 3-4 Tablespoons Jamaican Jerk Seasoning
- 1 Lime Juiced
- Chicken Breasts or Thighs
- In large ziploc, place your chicken. In a large mixing bowl, add your Jamaican Jerk seasoning, and your minced garlic.
2. Slice one orange in half and juice directly into the bowl with your seasoning and garlic. Slice your other orange thinly and add the entire thing to the bag with the chicken.
3. Chop your cilantro finely, add it to the bowl. Slice your lime in half and juice it into the bowl. Open your can of coconut milk and add to the bowl with the rest of the spices/cilantro and lime juice.
4. Whisk together to combine really well. Make sure there are no large clumps of spices and that the coconut milk mixes well with the juices from the Orange and the Lime.
5. Pour the marinade into the Ziploc back with the chicken and the slices from the other orange. Marinade at LEAST overnight, preferably 24 hours.
6. Before baking or grilling- remove the bag from the fridge and let sit out for 10-15 minutes to take the chill off the chicken. When it no longer feels ice cold, grill till done (or bake at 375 for 30 minutes).
Let your chicken rest on a cutting board for 5 minutes before thinly slicing. If you are making the rice, pile the rice on a plate, then add some slices of chicken- I topped mine with a quick Avocado relish (recipe below). This would also be fantastic in some warm corn tortillas with some pico de gallo or some mango salsa.
Optional: Avocado Relish to top the chicken
- 1 Medium avocado, diced
- large pinch of salt and black pepper
- about 1/2 teaspoon Cumin
- 1/2 Teaspoon Jerk seasoning
- 1 large lime, juiced
- Small handful of cilantro, chopped fine.
(Stir all ingredients into bowl, cover with plastic wrap until ready to use. Remember avocado browns easily so don’t make this too far in advance-maybe when the chicken is on the grill.)
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