Foxy’s Caribbean Jerk Chicken & Coconut Rice in Spiced Yorkshire Puddings
What better way to celebrate England World Cup action than with some wow-factor, finger-licking BBQ food! When it comes to World Cup BBQ dishes, what could be better than blending classic English fayre with some serious Caribbean spice, while breaking traditional BBQ boundaries. This tasty finger tucker will change perceptions, win you friends and influence people as you crank up the BBQ stakes.
1 spatch-cocked chicken (back bone removed and pushed flat)
Jerk marinade (for 1 chicken)
1 onion, roughly chopped
4 cloves garlic
2 large thumbs ginger, peeled
2 hot chillies
2 tbsp fresh thyme
1 tsp jerk seasoning
1 tsp all spice
Juice of 2 limes
1/2 tsp ground cinnamon
6 tbsp soy sauce
Spiced Yorkshire Puddings
300 ml plain flour
300 ml eggs (medium size), beaten
300 ml milk
2 tbsp jerk seasoning
200 ml basmati rice, soaked in water for at least 30 minutes before cooking
2 tbsp spring onions, finely chopped
2 tbsp leek, finely chopped
2 cloves garlic, crushed
2 tbsp fresh thyme, finely chopped
125 ml coconut milk
125 ml water
The day before - combine marinade ingredients in a blender or food processor. Place chicken in a non-reactive dish, cover with marinade and cover dish and refrigerate overnight.
Preheat the grill for 10 minutes on high and then turn off the burners on the left side of the grill. You will want to maintain an internal grill temperature of 250ºC / 475ºF throughout the grilling process.
Make the Yorkshire pudding mix by whisking all the Yorkshire ingredients until smooth and refrigerate until needed.
Put the chicken, skin side down on the grids over direct heat on the right side of the BBQ.
Place a muffin or Yorkshire pudding tin on the left (un-lit) side of the barbecue for about 15 minutes. Turn the chicken as required and BBQ until fully cooked (about a half hour).
Remove the heated Yorkie tin and add a thin film of vegetable oil to each recess and place back into the BBQ in the same place. Heat for a couple of minutes and then remove the tin, making sure you quickly close the lid. Add the Yorkshire pudding mix to each recess and quickly put back in the BBQ. The Yorkies are ready when they're dark golden and crispy on top and well risen.
In a pan which has a tight fitting lid, cook the spring onions, leek, garlic and thyme in a little oil (rapeseed is best) over a medium heat for a few minutes until soft. Add the rice and stir in well. Add the coconut milk and water and bring to the boil. Turn down to a low simmer and put on the lid. Simmer for about five minutes, remove from the heat and season with salt and pepper to taste.
Fill the cooked Yorkies with the cooked coconut rice. Slice slivers of chicken and place in the Yorkies on top of the rice. Enjoy!
Recipe Shared By Broil King UK Distributor