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Spicy Garlic Chicken with Coconut Cilantro Rice and Mango Salsa
Café on the Corner
Print Recipe
Pin Recipe
Course
Main Course
Cuisine
American, Mexican
Ingredients
For the chicken:
¾
cup
brown sugar
½
cup
high-quality dark rum
2
large lemons, juiced
1
Tbsp.
crushed peppercorns
1
Tbsp.
crushed allspice
1
tsp.
crushed red pepper
1
Tbsp.
whole juniper berries
1 ½
Tbsp.
crushed cloves
½
tsp.
nutmeg, grated
1
tsp.
ground ginger
1
Tbsp.
dried thyme
¾
cup
olive oil
Salt and pepper, to taste
6
chicken wings
6
chicken thighs
6
cloves of garlic, cut in half
For the mango salsa:
1
Tbsp.
jalapeños, chopped
2
mangos, diced
1
lime, juiced
1
cup
yellow onions, diced
Salt and pepper, to taste
⅛
cup
cilantro, chopped
For the coconut cilantro rice:
½
cup
long-grain rice
1
cup
coconut milk
Salt, to taste
2
tsp.
cilantro, chopped
Instructions
For the chicken:
In a bowl, mix the brown sugar, rum, lemon juice, spices, and olive oil.
Salt and pepper the chicken and add to a Ziploc bag with the marinade and halved garlic cloves. Place in fridge overnight.
Remove, and sear thighs and legs in a pan until you have a brown crust.
Place seared chicken parts in an oiled, oven-safe pan. Set oven to 375°. Cook for 20 minutes or until the temperature of the chicken reaches 165°.
Serve with coconut cilantro rice and mango salsa.
For the mango salsa:
Combine all ingredients and serve with chicken and rice.
For the coconut cilantro rice:
Cook rice in the coconut milk until soft. (Use directions on package.)
Add salt to taste and stir in chopped cilantro.
Serve with chicken and mango salsa.
Keyword
chicken, coconut cilantro rice, garlic, mango salsa, spicy