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Smoky Cumin Rubbed Jerk Chicken with Mango and Coconut

Spice-ly marinated with McCormick Culinary® Cinnamon, Ground, McCormick Culinary® Nutmeg, Ground, McCormick Culinary® Sea Salt Mediterranean Fine Grind and Lawrys® Smoky Chile and Cumin Rub, this chicken is served in a halved coconut with coconut water-cooked basmati rice and a coconut flesh garnish. Hot meets refreshing; add it to your menu today.


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.



Yield: 1 Servings  

INGREDIENTS

Smoky Cumin Rubbed Jerk Chicken with Mango and Coconut

Basmati Rice

Garnish

  • 1 ea. Coconut, halved
  • ½ cup Coconut flesh

 INSTRUCTIONS

For the Basmati Rice: 

  1. Boil the basmati rice in 2-4 cups of coconut water with a teaspoon of McCormick Culinary® Sea Salt, Mediterranean Fine Grind. Once cooked, set rice aside and keep warm.

For the Smoky Cumin Rubbed Jerk Chicken with Mango and Coconut: 

  1. Mix all ingredients and marinated chicken.
  2. Sauté until cooked and cube.
  3. Toss with Basmati rice, cilantro, diced mango and lime juice.

For Serving:  

  1. Halve the coconut and place rice and jerk chicken. Garnish with coconut flesh.


For more flavorful inspiration, visit: www.mccormickforchefs.com