Guinness Grilled Jerk-Style Chicken Legs with Grilled Pineapple Salsa & Coconut Rice

Grilled Chicken Legs

• 4 pounds chicken legs
• 1 cup orange juice
• 1 cup Guinness Draught
• ½ cup soy
• ¼ cup molasses
• 2 tablespoons Worcestershire sauce
• 1 bunch green onions, finely sliced
• 2 jalapenos, minced
• 4 garlic cloves, minced
• 1 tablespoon minced ginger root
• 4 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cayenne
• ½ teaspoon allspice

Coconut Rice

• 2 cups jasmine rice
• 3 cups chicken stock
• 1 cup coconut milk
• 1 small Spanish onion, finely diced
• 2 garlic cloves, minced

Zest of 1 lime

Sea salt

• 2 tablespoons minced cilantro leaves

Grilled Pineapple Salsa

• 1 large pineapple, peeled and cut into rectangles
• 1 medium red onion, diced
• 1 large red bell pepper, diced
• 1 jalapeno pepper, finely diced
• 1 garlic clove, minced
• ¼ cup minced fresh cilantro

Juice of 2 limes

Sea salt & cracked black pepper

1. 1. First up, make the chicken.
2. 2. In a bowl, combine all of the chicken marinade ingredients and mix well. Cover with plastic wrap and chill in the fridge to marinade and let all those flavours work their magic (at least 2 hours or overnight, if possible). That Guinness Draught will work its magic here. Deliciousness in the making.
3. 3. Next, prepare the rice.
4. 4. Heat a large saucepan over medium-heat and pour in 1 tablespoon of olive oil. When the oil is hot shimmering, add the onion and garlic and cook until translucent (about 5 – 6 minutes). Add the chicken stock, coconut milk, lime zest, and a pinch of salt, and bring to a boil. When boiling, add the rice, cover, and reduce the heat to medium-low. Gently cook until the rice is fluffy and beautiful. Let sit for a few minutes, then fluff with a fork and stir through the cilantro leaves. Set aside and keep warm.
5. 5. Chicken and salsa time!
6. 6. Heat a grill over medium-high heat. Remove the chicken from the marinade, then transfer directly to the grill grates. Grill for 30 – 35 minutes, turning every 10 minutes, until crispy, golden, and cooked through (reaching 165 degrees F using a meat thermometer).
7. 7. Meanwhile, add the sliced pineapple to the grill and cook until beautifully charred on all sides. Cut into ½-inch pieces, then combine with the red onion, bell pepper, jalapeno, garlic, cilantro, lime, and season with sea salt and pepper to taste. Mix well.
8. 8. Serve up your beautiful Guinness Grilled Jerk Chicken with Grilled Pineapple Salsa and Coconut Rice. Garnish with cilantro leaves and serve with lime wedges. Delicious!!