Jerk Chicken with Mango Rice

BC Wine Pairing; Chenin Blanc, Rosé

Serves 4

Total Time:  55 minutes
Prep Time:  15 minutes
Cook Time: 55 minutes


3 pounds of mixed BC chicken legs and thighs

Jerk Marinade:
½ an onion chopped
3 scallions chopped
2 scotch bonnet chiles
3 cloves garlic
2 tbsp brown sugar
1/3 cup soy sauce
1 tsp black pepper
1 tbsp thyme
1 tbsp ground all spice
1-inch knob of ginger
1 tbsp vegetable oil
Juice of 1 lime

Mango rice:
1 cup rice
1 cup water
1 cup coconut milk
1 mango, peeled and diced
1 red onion
1 tbsp olive oil
1 tsp salt


In a food processor, combine the onion, scallions, chiles, garlic, allspice, pepper, thyme, brown sugar, ginger, lime juice, oil, and soya sauce. Blend until a coarse paste is formed. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate for an hour or for best results overnight. Bring the chicken to room temperature before cooking.

Preheat a grill to medium high heat. Grill the chicken until well brown and cooked through, closing the lid occasionally for a smoky flavour. Approx. 30-40 minutes.

While the chicken is cooking in a medium saucepan cook red onions in olive oil until translucent, about five minutes. Pour in the coconut milk and water and bring to a boil over medium high heat.  Stir in the rice and return to a boil, then reduce the heat to a simmer (about medium-low) stirring very frequently.  Cook covered until liquid has evaporated and rice is cooked, about 20 minutes.,  If liquid evaporates and rice still hasn’t cooked, add water in 1/4 cup increments and continue cooking until rice is tender.  Remove from heat. Fold in the mango gently.

Serve chicken with rice and enjoy.

For more recipes, link to BC Chicken

BC Wine Pairing Examples

Quails’ Gate Winery Chenin BlancApp
Rocky Creek Winery Robin’s RoséApp