# What You’ll Need:
→ Jerk Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons vegetable oil
03 - 3 green onions, chopped
04 - 2 cloves garlic, minced
05 - 1 Scotch bonnet pepper, seeded and chopped (use gloves)
06 - 1 tablespoon fresh thyme leaves
07 - 2 teaspoons ground allspice
08 - 1 teaspoon ground cinnamon
09 - 1 teaspoon ground ginger
10 - 1 teaspoon brown sugar
11 - 2 tablespoons soy sauce (gluten-free if needed)
12 - 2 tablespoons lime juice
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
→ Mango Rice
15 - 1 cup long-grain white rice
16 - 1 1/2 cups water
17 - 1/2 teaspoon salt
18 - 1 ripe mango, peeled and diced
19 - 1/4 cup chopped red bell pepper
20 - 2 tablespoons chopped fresh cilantro
21 - 1 tablespoon lime juice
# How to Make It:
01 - Combine green onions, garlic, Scotch bonnet pepper, thyme, allspice, cinnamon, ginger, brown sugar, soy sauce, lime juice, salt, and black pepper in a blender or food processor. Blend until smooth.
02 - Rub the marinade thoroughly over chicken thighs. Refrigerate for at least 30 minutes or up to overnight for enhanced flavor.
03 - Set oven temperature to 400°F.
04 - Heat vegetable oil in an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear until golden, about 3–4 minutes. Flip and sear the other side for 2 minutes.
05 - Transfer skillet to oven. Bake for 25–30 minutes until internal temperature reaches 165°F and juices run clear.
06 - Rinse rice under cold water until water runs clear to remove excess starch.
07 - Combine rinsed rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender.
08 - Remove saucepan from heat, keep covered, and let rice rest for 5 minutes. Fluff with a fork.
09 - Gently fold diced mango, chopped red bell pepper, cilantro, and lime juice into the cooked rice.
10 - Plate jerk chicken hot alongside mango rice and serve immediately.
