Jerk-Style Chicken with Spiced Basmati Rice Pilaf and Green Beans
Level: Intermediate | Yield: 8 servings | Total Time: 2 hr 10 min (includes resting time) | Active Time: 55 min
Chicken
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon whole allspice
- 1 tablespoon whole black peppercorns
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8 scallions, coarsely chopped
- Leaves of 8 fresh thyme sprigs
- 6 large cloves garlic, halved
- Zest and juice of 2 large limes
- 1 Scotch bonnet chile, stemmed, quartered and seeded
- One 2-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
- One whole chicken (3 1/2 to 4 pounds), cut into 10 serving pieces
- Kosher salt
- Canola oil, for the grill pan
- Nonstick cooking spray
Rice
- 2 cups basmati rice
- 2 tablespoons unsalted butter
- 1/2 red onion, finely chopped
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon cayenne
- 1 cinnamon stick
- Kosher salt
Green Beans
- Kosher salt
- 1/2 pound green beans, trimmed
- 1 tablespoon unsalted butter
- Juice of 1 large lemon
Honey Glaze
- 1/3 cup honey
- 2 tablespoons red-wine vinegar
- Kosher salt
Instructions
1. Prepare the Chicken Marinade
Preheat the oven to 375 degrees F. Place the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile, and ginger into a food processor. Pulse, occasionally scraping down the sides with a rubber spatula, until a smooth paste is formed.
2. Marinate the Chicken
Arrange the chicken pieces on a baking sheet, then rub them thoroughly with the marinade and season generously with salt. Allow the chicken to marinate at room temperature for 20 to 30 minutes.
3. Sear the Chicken
Heat a cast-iron grill pan over medium-high heat and lightly brush with canola oil. Place the chicken skin-side down on the grill pan. Reserve any remaining marinade from the baking sheet for later use. Cook until the skin is lightly charred and marked, flipping halfway through, for about 5 to 8 minutes total (the chicken will not be fully cooked yet, as it will finish in the oven).
4. Finish Cooking the Chicken
Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving plenty of space between each piece. Spoon the reserved marinade over the chicken and bake until the internal temperature reaches 165 degrees F, about 15 to 20 minutes.
5. Prepare the Rice
Place the rice in a large bowl, cover with 4 cups cold water, and soak for 30 minutes. Drain well, saving the soaking water.
6. Cook the Rice
Heat a medium skillet over medium heat. Add the butter and onions and cook until translucent but not browned, about 3 to 5 minutes. Stir in the cumin seeds, cayenne, and cinnamon stick, toasting for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Pour in the reserved soaking water and stir gently. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water is absorbed, about 10 minutes. Cover the pan, turn off the heat, and let rest for about 10 minutes. Season with salt, fluff with a fork, and remove the cinnamon stick.
7. Prepare the Green Beans
Fill a large bowl with ice water and place a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt (the water should taste like sea water). Add the green beans and cook until bright green and crisp-tender, about 2 minutes. Remove with a slotted spoon to the colander ice bath.
8. Finish the Green Beans
When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
9. Make the Honey Glaze
Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar, and return the pan to the stove. Simmer for 2 to 3 minutes more to combine the vinegar and honey. Season with salt and set aside.
10. Plate and Serve
Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.
