Jerk Chicken Nuggets With Lime Coconut Rice Recipe

Name: Jerk Chicken Nuggets With Lime Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 2 pounds boneless, skinless chicken breast, cut into 2-inch pieces; 1/4 cup fresh lime juice; 1/4 cup fresh orange juice; 1/4 cup dark spiced rum; 1/4 cup soy sauce; 1/4 cup olive oil; 1/2 cup apple cider vinegar; Reynolds Wrap(R) Non Stick Aluminum Foil; Coating:; 2 1/2 cups panko bread crumbs, crushed fine; 3 large eggs, whisked; 1 cup all-purpose flour; 3/4 teaspoon cayenne pepper; 2 tablespoons lightly packed light brown sugar; 1 1/2 teaspoons ground allspice; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground nutmeg; 1 1/2 teaspoons ground ginger; 1 teaspoon ground sage; 1 teaspoon garlic powder; 3/4 teaspoon salt; 1/2 teaspoon freshly cracked black pepper; Rice:; 1 cup basmati rice; 1 cup reduced-fat coconut milk; 1 cup chicken broth; 1 lime, juiced; 1 teaspoon grated lime zest

Servings: persons

Marinade:
2 pounds boneless, skinless chicken breast, cut into 2-inch pieces
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup dark spiced rum
1/4 cup soy sauce
1/4 cup olive oil
1/2 cup apple cider vinegar
Reynolds Wrap(R) Non Stick Aluminum Foil
Coating:
2 1/2 cups panko bread crumbs, crushed fine
3 large eggs, whisked
1 cup all-purpose flour
3/4 teaspoon cayenne pepper
2 tablespoons lightly packed light brown sugar
1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground ginger
1 teaspoon ground sage
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon freshly cracked black pepper
Rice:
1 cup basmati rice
1 cup reduced-fat coconut milk
1 cup chicken broth
1 lime, juiced
1 teaspoon grated lime zest
1/2 teaspoon freshly cracked black pepper
1/4 cup unsweetened toasted coconut, to garnish

1
Marinate chicken pieces in a bowl along with lime juice, orange juice, rum, soy sauce, olive oil and apple cider vinegar. Refrigerate and marinate for 4 hours.
2
Preheat oven to 400 degrees F. Place a rack in the center of the oven and line two rimmed baking sheets with Reynolds Wrap(R) Non-Stick Foil.
3
Spread bread crumbs across one of the prepared baking sheets and bake until golden brown, about six minutes. Remove from the oven and set aside.
4
Whisk eggs in a medium bowl and set aside.
5
Toss together flour and cayenne pepper in a medium bowl and set aside.
6
Toss together the toasted bread crumbs along with sugar and spices on the rimmed baking sheet.
7
Remove the chicken pieces from the marinade and discard the marinade. Toss the chicken pieces lightly in the flour mixture.
8
Lightly coat the floured chicken pieces one at a time in the egg wash using a pair of tongs.
9
Transfer the coated chicken nuggets to the bread crumb and spice mixture and toss to coat, pressing the bread crumbs and spices into the nuggets. Place on the remaining prepared baking sheet in a single layer.
10
Bake chicken pieces for 13 to 15 minutes, flipping once during baking until cooked through.
11
Make the rice while the chicken bakes. Rinse basmati rice under cool water until the water runs clear. In a medium saucepan bring coconut milk and chicken broth to a simmer. Add the rice, lime juice and zest. Cover and cook until rice has absorbed all of the liquid, about 20 minutes. Remove from the heat and allow to rest for 5 minutes before fluffing. Top with black pepper and toasted coconut.
12
Serve chicken nuggets alongside rice and enjoy!

1321

kcal

Calories

Fat

121

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: Marinade:, 2 pounds boneless, skinless chicken breast, cut into 2-inch pieces, 1/4 cup fresh lime juice, 1/4 cup fresh orange juice, and more.

Yes, Jerk Chicken Nuggets With Lime Coconut Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerk Chicken Nuggets With Lime Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions