1. To make jerk marinade, process sea salt flakes, black pepper, onions, thyme, oil, spices, ginger, sugar, lime juice, vinegar, chillies and garlic to a paste. Using latex gloves, rub the marinade over the chicken. Place in a bowl, cover and refrigerate overnight. 2. To make rice and beans, place beans in a large saucepan. Cover with 1.5L water, add black pepper, thyme and garlic, and bring to the boil. Reduce heat to medium, cover and simmer for 55 minutes or until beans are just tender. 3. Add rice, coconut milk, chilli, spring onions and 2 tsp salt, and stir to combine. Bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until the rice is tender and the liquid has absorbed. Remove and discard thyme, garlic, chilli and spring onions. 4. Preheat a barbecue (ideally, a wood fired one for smoky flavour) to high, then adjust to medium and grease the grill. Remove chicken from marinade, season with salt, then cook, turning, for 20 minutes or until chicken is cooked through. 5. Place chicken on a platter with lime wedges, scatter over extra spring onions and serve with rice and beans, and bread, if desired. 6. NOTES~ 7. Cane vinegar is made from sugarcane juice and is available from Asian food shops. It may be labelled sukang maasim. 8. Scotch bonnet and habanero chillies are very hot; wear latex gloves when handling. Both are available from selected greengrocers. ---------------------------------------------------------------------------
Nutrition
Ingredients
