Jerk-Seasoned Chicken Legs with Coconut Rice

This oven dinner uses a dry, measured spice rub inspired by jerk seasoning. It is aromatic and gently warm, with chile added only if you want it. Roast the drumsticks on a rack or lined pan for easier cleanup.

Serves: 4
Prep: 15 minutes<br /> Cook: 45 minutes

Ingredients

• 8 chicken drumsticks, about 2 1/2 pounds
• 1 tablespoon neutral oil
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne, optional
• 1 1/2 cups long-grain rice
• 1 can (13.5 ounces) coconut milk
• 1 cup water
• 1/2 teaspoon fine salt, for rice
• 2 scallions, sliced
• 1 lime, cut into wedges

Method

1. Heat the oven to 425°F. Pat chicken dry. Mix oil, allspice, thyme, brown sugar, cinnamon, salt, pepper, and cayenne. Rub over the drumsticks.
2. Arrange chicken on a foil-lined rimmed pan with space between pieces. Roast for 35 to 45 minutes, turning once, until the thickest pieces reach 165°F.
3. While the chicken roasts, rinse the rice. Combine rice, coconut milk, water, and salt in a saucepan.
4. Bring rice to a boil, stir once, cover, and reduce heat to low. Cook according to the package directions, then let stand covered for 5 minutes and fluff.
5. Serve chicken with coconut rice, scallions, and lime wedges.

Variations

Use bone-in chicken thighs and adjust roasting time until they reach 165°F. Omit cayenne for a mild plate. If coconut milk is unavailable, cook rice in water or broth and add a spoonful of butter.

Storage and reheating

Refrigerate chicken and rice separately in shallow covered containers and use within 3 to 4 days. Reheat until steaming throughout; add a tablespoon of water to the rice.

Put the oven work on the calendar

Add chicken and rice to the Lucru Home meal planner. The meal planning guide for social evenings and grocery list for a budget help you plan the sides and shop.