Jerk chicken with rainbow rice
- 2tbsp Dunn’s River Jamaican Jerk Seasoning
- 8 spring onions
- 2 cloves garlic, crushed
- 2tsp chilli flakes
- 2tbsp reduced-salt soy sauce
- 1tbsp clear honey
- 2 limes
- 2tbsp thyme leaves
- 1.09kg pack Butcher’s Selection British Chicken Legs
- 240g wholegrain rice
- 100g frozen peas
- 400g can red kidney beans, drained and rinsed
- 1 red pepper, deseeded and finely chopped
For the marinade, mix together the jerk seasoning, four chopped spring onions, garlic, chilli, soy sauce, honey, lime juice from one lime and thyme in a large, non-metallic bowl.
Score the chicken with a sharp knife. Add to the marinade, cover with clingfilm and marinate in the fridge for 2 hrs, or ideally overnight.
Line a baking tray with baking paper. Preheat the grill to high then cook the chicken for 25-35 mins, turning halfway through, until cooked through and crispy.
Cook the rice according to the pack instructions. Add the peas to the pan for the final 2 mins of cooking. Drain.
Mix the rice and peas in a large bowl with four finely sliced spring onions, the zest of one lime and the kidney beans. Serve with the chicken and lime wedges.