Jamaican Jerk Chicken with Coconut Rice and Beans

What’s for dinner? Take your taste buds on a trip to Jamaica with this Jerk Chicken and Coconut Rice and Beans from Wishful Chef. It’s the perfect combination of flavor and heat! Use a Swiss Diamond Grill Pan to give your chicken rich, seared grill marks.

 Ingredients:

• 2-3 pounds chicken pieces, drumsticks and thighs
• 4 stalks fresh scallions, minced
• 8 cloves garlic, minced
• 2 chili peppers, stemmed and chopped (Jalapeño, Habanero or Scotch Bonnet)
• 4 tablespoons soy sauce
• 2 tablespoons oil (olive, peanut or vegetable oil)
• 1 whole lime, juiced
• 4 tablespoons light brown sugar
• 4 teaspoons Jamaican allspice
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cloves
• 2 tablespoonsdried thyme
• 2 teaspoons black pepper
• 4 teaspoons salt
• a splash of rum, optional
• Coconut Rice and Beans
• 1 cup long grain rice
• 1 tablespoon oil or butter
• 1 shallot, chopped
• 1 clove garlic, chopped
• 3/4 cup coconut milk
• 1 cup water
• a pinch of ground nutmeg
• 1 teaspoon salt
• 1 15-ounce can of black beans, rinsed and drained