Jerk Chicken Nuggets with Lime Coconut Rice

These crisp chicken nuggets from Joy Wilson of Joy the Baker are moist, spicy and flavorful with the flavors of the Caribbean. The marinade is bright with lime and rum, while the coating is crisp with panko bread crumbs and loads of spice.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 1079 Calories

Ingredients

• 1 cup all-purpose flour
• ¾ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• ¼ cup fresh lime juice
• 1 ½ teaspoons ground nutmeg
• 1 ½ teaspoons ground allspice
• ¼ cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon grated lime zest
• 1 teaspoon ground sage
• 1 cup chicken broth
• ¼ cup soy sauce
• 1 lime, juiced
• 1 ½ teaspoons dried thyme
• ¾ teaspoon cayenne pepper
• ¼ cup fresh orange juice
• ½ cup apple cider vinegar
• 1 cup basmati rice
• ½ teaspoon freshly cracked black pepper
• 3 large eggs, whisked
• Reynolds Wrap® Non Stick Aluminum Foil
• 2 pounds boneless, skinless chicken breast, cut into 2-inch pieces
• ¼ cup dark spiced rum
• 2 ½ cups panko bread crumbs, crushed fine
• 2 tablespoons lightly packed light brown sugar
• 1 cup reduced-fat coconut milk
• ¼ cup unsweetened toasted coconut, to garnish

Recipe Instructions

Step 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.

Step 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® Non-Stick Foil.

Step 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.

Step 4

Whisk eggs in a medium bowl and set aside.

Step 5

Toss together flour and cayenne pepper in a medium bowl and set aside.

Step 6

Toss together the toasted bread crumbs along with sugar and spices on the rimmed baking sheet.

Step 7

Remove the chicken pieces from the marinade and discard the marinade. Toss the chicken pieces lightly in the flour mixture.

Step 8

Lightly coat the floured chicken pieces one at a time in the egg wash using a pair of tongs.

Step 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.

Step 10

Bake chicken pieces for 13 to 15 minutes, flipping once during baking until cooked through.

Step 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.

Step 12

Serve chicken nuggets alongside rice and enjoy!