Jerk chicken – Jamaica

Instructions

1. Using a food processor, process the allspice, chilli flakes, sugar, thyme, chopped fresh chilli, garlic, ginger and chopped shallot until a chunky paste forms.
2. Cut 2 deep slashes to the bone on the smooth side of the chicken. Place chicken in a ceramic or glass dish. Rub spice mixture over chicken and into slashes. Cover and place in the fridge for 1 hour or overnight to marinate.
3. Preheat oven to 240°C. Line a large shallow baking tray with foil. Lightly spray foil with oil. Place the chicken in a single layer on the foil. Lightly spray with oil. Sprinkle with the salt. Bake for 35 minutes or until lightly charred and cooked through.
4. Meanwhile, heat the rice following packet instructions. Heat the oil in a large frying pan over medium-high heat. Add thyme, sliced shallot and garlic. Cook, stirring, for 1 minute or until fragrant. Add the rice and beans and cook, stirring, until heated through. Discard thyme sprigs. Season with salt and pepper.
5. Serve the chicken with the rice mixture, lime wedges and coriander.