Jamrock Island Cove Recipe
Make Jamrock Island Cove Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Jerk Chicken
For the Tropical Salsa
For the Coconut Rice
Method
Preparation of the Jerk Chicken
- 1
Marinate the Chicken
In a mixing bowl, combine jerk seasoning, olive oil, minced garlic, lime juice, salt, and black pepper. Add the chicken thighs and coat them well. Cover and let marinate in the refrigerator for at least 1 hour, preferably overnight.
- 2
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated chicken thighs on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. Remove from heat and let rest for a few minutes before serving.
Preparation of the Tropical Salsa
- 3
Combine Ingredients
In a large bowl, combine diced mango, pineapple, red onion, red bell pepper, and chopped cilantro. Pour lime juice over the mixture and sprinkle with salt. Toss gently to combine.
- 4
Chill the Salsa
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Preparation of the Coconut Rice
- 5
Cook the Rice
In a saucepan, combine basmati rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
- 6
Simmer and Fluff
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the rice is cooked and liquid is absorbed. Fluff the rice with a fork and let it sit covered for another 5 minutes.
