Chicken drumsticks with pineapple chilli salsa and coconut rice are a delicious weekend dinner idea. This easy summer inspired recipe is packed with a mix of sweet and spicy flavours.
Jerk Chicken Drumsticks
Ingredients
8 Lilydale Free Range 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 1/2 tsp jamaican allspice
1/2 tsp ground pepper
1/2 tsp chilli flakes
1/4 cup fresh coriander leaves
Method
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 char grill 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
Tips & Hints
Jamaican allspice is easily available at specialty food stores.
Coconut Rice
Ingredients
1 cup basmati rice
1/4 cup coconut milk
2 tblsp shredded coconut, toasted
Method
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
Pineapple Chilli Salsa
Ingredients
1/2 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
Method
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
