Jerk Chicken Drumsticks- 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
Coconut Rice- 1 cup basmati rice
- 1/4 cup coconut milk
- 2 tblsp shredded coconut, toasted
Pineapple Chilli Salsa- 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
| Jerk Chicken Drumsticks- 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
Coconut Rice- 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- 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
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