Jade Mountain is an instant fix to the claustrophobic nature of city living: After a few hours relaxing into the island’s beauty, you start to feel a slow buzz of energy and, eventually, hunger, brought on by the fresh air – and complete lack of stress. But the good news is that the Zen atmosphere encourages healthy cravings, and we recommend Grilled Curried Chicken Legs with Coconut-Pineapple Rice. Here is how to make it.
Grilled Curried Chicken Legs with Coconut-Pineapple Rice
Coconut and curry – two staples of St. Lucian cuisine – are ingredients meant to be together, just like chocolate, peanut butter, gin, and vermouth. Chicken legs have much more flavor and texture when grilled than breasts, but if you prefer white meat, it’s fine to substitute.
Yield: 4 servings
Ingredients
1/4 cup extra virgin olive oil
3 cloves garlic, sliced thin
1 tablespoon curry powder
pinch cayenne pepper
4 whole skin-on, bone-in chicken thighs
1 tablespoon cilantro, minced
2 cups light coconut milk
1 tablespoon extra virgin olive oil
2 (1-inch thick) slices pineapple, grilled
1 cup Jasmine rice
Kosher salt, to taste
Directions
In a large Ziploc bag, add oil, garlic, curry powder, and cayenne pepper, and mix. Add chicken and marinate in the refrigerator for at least 2 hours and up to 6.
Preheat the grill to 375˚F. Remove the chicken from the bag and season with salt. Brush the grill with oil and place the chicken on the grill. Grill on either side until cooked through, about 9–10 minutes per side. Garnish with minced cilantro.
In a medium saucepan, add coconut milk and bring to a boil. Add oil and rice and boil for 1 minute. Reduce to a simmer, cover tightly, and cook until tender, about 45 minutes. Cut pineapple into 1/2-inch thick pieces and add to rice—season with salt.
