I’m always looking for new recipes to keep chicken interesting, and these jerk chicken skewers with coconut rice definitely top the list! Inspired by Michael Symon’s spatchcock jerk chicken, I wanted to make this recipe more weeknight friendly, trading the whole chicken for chicken thighs which makes for much quicker cooking and easier prep. Screaming with the flavors of the Caribbean, these skewers can be made ahead of time and reheated for lunch or a quick snack.
While the list of ingredients may seem long and intimidating, all you have to do is throw it all in a blender and blend until smooth! These jerk chicken skewers with coconut rice really are as easy as can be.
Jerk Chicken Skewers Ingredients:
- 1 – 1 ½ lb boneless skinless chicken thighs (cut into long strips)
- 2 shallots
- 1 tsp red chili flakes
- 3 cloves of garlic
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 1 tsp fresh parsley
- 1 tbs crystalized ginger
- ½ tsp cinnamon
- ½ tsp allspice
- 2 tbs brown sugar
- 2 tbs orange juice
- Zest + juice of one lime
- ½ tsp black pepper
- 1 tbs soy sauce
- ¼ tsp kosher salt
- 1 tbs apple cider vinegar
- 1/3 cup unsweetened coconut milk
Coconut Rice Ingredients
- 2 cups cooked brown rice
- ¼ cup unsweetened shredded coconut
- ¼ cup slivered almonds
- 1 tbs chopped green onions
- 3 tbs coconut milk
- Pinch of kosher salt
Start out by putting some wooden skewers in a bowl of water to soak. You want them to absorb the water so that they don’t burn while cooking.
Next, cut chicken thighs into long strips which you can easily skewer, and place in a ziplock bag. Put all remaining ingredients in a blender and blend until smooth and creamy. Pour the entire marinade into the bag of chicken and set aside for 1-4 hours. When you’re ready to cook them, remove the skewers from the water and use them to skewer the meet. Oil your grille and cook chicken skewers for 4-5 minutes per side until they are brown and cooked through.
If you want a dipping sauce, pour the excess marinade that you used for the chicken into a nonstick pot and simmer for 5-10 minutes so it thickens and any bacteria from the raw chicken is cooked off.
To make the coconut rice, place the unsweetened coconut and slivered almonds into a dry pan over medium heat. Toast until they become golden brown and fragrant, about 5 minutes. Place the toasted almonds and coconut in a bowl with the hot rice, chopped green onions, and coconut milk. Season with a pinch of salt and stir to combine.
Serve the jerk chicken skewers with coconut rice as an appetizer for parties, or as a quick and easy weeknight meal. Enjoy!
