Spicy Garlic Chicken with Coconut Cilantro Rice and Mango Salsa
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.