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Exodust Jerk Chicken

31/05/2025

A Flavour Burst From The Caribbean!


We take the classic Jerk Chicken and give it a mighty A&O twist with our fiery Exodust - a powerhouse of a blend that's full of traditional spices, herbs and chilli for a bold and robust flavour experience.
Exodust does most of the heavy lifting here, but we suggest marinating the chicken the night before to ensure you get the absolute best flavour ride! Get the chicken sizzling and grab yourself a cold one - you're in for a great meal…

Servings 2


ingredients

  • For the Jerk Marinade:

    • 1 Scotch Bonnet pepper, finely chopped (gloves recommended!)
    • 3 cloves garlic, minced
    • 1 thumb-sized piece of ginger, peeled and grated
    • 2 tablespoons Exodust
    • 1 tbsp brown sugar
    • 2 tbsp soy sauce
    • 2 tbsp lime juice
    • 3 tbsp vegetable oil
    • 3 sprigs of fresh thyme, leaves stripped
    • 3 green onions, chopped
    • OR 2Tbs Exodust Seasoning Click Here To Purchase 

    For the Chicken:

    • 4 chicken thighs (skin-on, bone-in)
    • 4 chicken drumsticks

    For the Rice:

    • 1 cup long grain rice
    • 1 can (400ml) coconut milk
    • 1 cup chicken stock
    • 1 tsp Exodust Click Here To Purchase 
    • 1 can (400g) kidney beans, drained and rinsed
    • 1 small onion, finely chopped
    • 1 clove garlic, minced





Cooking Pellets

Charcoal Pellets  Click To Purchase 


Directions

  1. Mix all the jerk marinade ingredients in a large bowl. Add chicken thighs and drumsticks, making sure they're well-coated. Cover and marinate for at least 4 hours, preferably overnight.
  2. Set up your Ninja Woodfire Grill to Smoker and 180°C - 356°F and Charcoal Pellets and press start.
  3. Remove chicken from the marinade, shaking off the excess.
  4. Place chicken on to the Grill Plate and cook, turning occasionally, until fully cooked and slightly charred (internal temp should reach 165°F / 74°C). Set aside.
  5. In a medium pan, sauté the onion and garlic over medium heat until softened. Add the Exodust and stir fry to combine before adding the rice, coconut milk and chicken stock. Bring to a boil.
  6. Stir in the kidney beans, reduce heat to low, cover, and simmer for 18-20 minutes, until the rice is cooked and liquid is absorbed.
  7. Fluff up the rice with a fork and spoon onto plates, topped with the juicy, smoky jerk chicken.
  8. Garnish with herbs and a squeeze of lime.

    9. You can also:

    • Ramp up the spice - simply add more Exodust!
    • Shake up the protein - try it with pulled pork or beef.

Courtesy of Angus & Oink

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