Serves 2 | Total Time: ~1 hour (plus 12–24 hour marinating time)

This dinner brings Caribbean heat and zest to the table with deeply marinated jerk chicken and warm, citrusy yellow rice. Perfect for a flavorful and filling evening meal.

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🛒 Ingredients

🔥 For the Jerk Chicken (3 drumsticks per person)

• 6 chicken drumsticks
• ½ onion, thinly sliced
• Zest and juice of ½ lime
• Zest and juice of ½ orange
• 4–5 tablespoons jerk seasoning (see below)

🍚 For the Spiced Yellow Rice

• 1 cup basmati rice
• 2 cups chicken stock
• ¼ tsp turmeric
• ½ tsp cumin
• ¼ tsp ground coriander
• 1 bay leaf
• Zest of ½ lime
• Zest of ½ orange
• Salt, to taste

🧂 Small-Batch Jerk Seasoning (Makes ~5 tbsp)

Mix in a small bowl:

• 2 tsp ground allspice
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• ½ tsp black pepper
• ¼ tsp ground ginger
• Pinch ground nutmeg
• ½ tsp paprika
• 1 tsp dried ground Scotch bonnet (or chili powder)
• 1 tsp onion powder
• 1½ tsp garlic powder
• 1 tsp salt
• 1 tsp brown sugar
• 1 tsp dried thyme
• ½ tsp ground coriander
• ¼ tsp cumin

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🔪 Instructions

1. Marinate the Chicken (12–24 hours ahead)

• In a bowl, combine chicken drumsticks with sliced onion, jerk seasoning, lime and orange zest, and their juices.
• Rub everything thoroughly into the chicken.
• Cover tightly and refrigerate for 12–24 hours.

2. Roast the Chicken

• Preheat oven to 400°F (205°C).
• Arrange marinated drumsticks and onions on a baking sheet or roasting pan.
• Roast for 40–45 minutes, or until the skin is crisp and internal temp reaches 165°F.

3. Cook the Rice

• Rinse the rice well.
• Bring chicken stock to a boil in a pot, add rice, and parboil for 10–12 minutes until almost cooked.
• Preheat oven to 350°F (175°C).
• Transfer rice to a baking dish and stir in turmeric, cumin, coriander, bay leaf, and citrus zest. Salt to taste.
• Cover with foil and bake for 15–20 minutes, until fluffy. Remove bay leaf before serving.

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🍽️ To Serve

• Plate 3 jerk drumsticks with a full scoop of yellow rice per person.
• Spoon the roasted onions and pan juices over the chicken.
• Optional: add grilled pineapple, sautéed greens, or a creamy slaw to cool the spice.