A great alternative on a well loved Caribbean favorite using skewers of chicken, for a lighter bite with , fragrant coconut infused rice
Dice chicken into approximately 1 cm dice.
Soak skewers in water to prevent splinters of wood and reduce burning if BBQ
Peel the garlic, ginger and outer layers of spring onion. Roughly chop and add to a blender along with the scotch bonnet, soya sauce , white wine vinegar, sugar, salt, pepper and allspice, blend everything well and to a smooth paste. pick thyme leaves and squeeze lime juice and add to jerk paste.
Pour over the diced chicken and allow to marinade for 15 - 20 mins and then skewer chicken
Wash the rice in plenty of cold water.
Place rice in a big pan and add coconut milk, water, sugar and salt. Cover with a lid and bring to boil over a medium heat.
Once boiling, lower the heat and allow to simmer until all water is absorbed. At this point the rice will look cooked, but will need to stand off the heat, with the lid on for an additional 10 mins to allow the steaming to take place and the rice to fully absorb any moisture left.
Heat a grill pan or Grill setting on oven.
lightly oil skewers, season with salt and pepper and place on hot grill pan for 5- 6 minutes on both sides.
serve with a wedge of lime and the fresh cooked coconut rice
«This marinade can be used for any fish or meat. This is a milder version, add additional scotch bonnets to increase the heat and why not try this with pineapple rice too.»