Jerk Chicken with Coconut Rice

1. For the marinade: Combine all marinade ingredients in a bowl or container.

2. For the chicken and rice: Add chicken breasts and turn to coat in the marinade. Leave to marinate for 15 minutes or overnight.

3. While the chicken is marinating, peel and finely dice onion. Zest and juice lime. Rinse rice in a colander until water runs clear.

4. Heat half of the oil, in a sauce pan with a lid, over medium-high heat. Add in the onion and sauté for 3 minutes, until softened. Add in garlic and cook for 1 minute.

5. Add rice, coconut milk, and water to pan. Stir to combine.

6. Bring to a boil over high heat .Cover and reduce heat to low and simmer for 20-22 minutes.

7. Remove from heat but keep lid on for another 5 minutes.

8. Fluff rice with fork. Stir in the lime zest and juice. Season with salt and pepper to taste.

9. Cover to keep warm and set aside.

10. While rice is simmering, heat remaining oil in a pan over medium heat and cook the chicken for 8-10 minutes until cooked through and browned.

11. Make sure chicken is cooked until an internal temperature of 165F is reached.

12. For the garnish: While the chicken and rice is cooking, prepare the garnishes. Chop cilantro. Slice lime into wedges.

13. Once the chicken is cooked, serve with the coconut rice.

14. Garnish rice with chopped cilantro and serve with lime wedges.