Jerk Chicken Legs
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Jerk Chicken Legs

Jerk Chicken Legs

with Tropical Rice, Pineapple Salsa & Roasted Green Beans

This week, we’re taking you on a trip to the Caribbean...from the comfort of your own kitchen! Jerk-spiced chicken legs are roasted to juicy, crispy perfection, then topped with a spicy-sweet pineapple salsa. On the side, there’s tender roasted green beans and aromatic coconut rice spiked with pineapple and lime juice. Together, it’s a full-blown flavor explosion. One bite will transport your taste buds to warm weather, white sand, and turquoise water—no passport required.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time


serving amount

6 ounce

Green Beans

1 tablespoon

Cajun Spice Blend

½ cup

Jasmine Rice

4 ounce


1 unit


1 tablespoon

Smoky Cinnamon Paprika Spice

16 ounce

Chicken Legs

5.07 ounce

Coconut Milk

(Contains Tree Nuts)

2 unit


1 unit

Chili Pepper

Not included in your delivery

1 teaspoon

Olive Oil

1 teaspoon





Nutrition Values

/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate64 g
Sugar17 g
Dietary Fiber5 g
Protein48 g
Cholesterol200 mg
Sodium320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Small Bowl
Baking Sheet
Small pot



• Preheat oven to 425 degrees. Wash and dry all produce. • Trim green beans, if necessary. • In a small bowl, combine Cinnamon Paprika Spice, Cajun Spice, and 1 tsp sugar. • Pat chicken dry with paper towels. Drizzle chicken with oil, then rub all over with salt, pepper, and spice blend (you might not use all of it). Place on one side of a baking sheet. • 4 SERVINGS: Spread chicken out across entire sheet.

Roast Chicken and Beans

• Roast chicken on top rack for 15 minutes. After 15 minutes, remove baking sheet from oven. • Carefully toss green beans on empty side of sheet with a drizzle of olive oil; season with salt and pepper. • Return sheet to top rack. Roast until chicken is cooked through and green beans are tender, 12-15 minutes more. • 4 SERVINGS: Leave chicken roasting and toss green beans on a separate baking sheet. Roast green beans on bottom rack.

Cook Rice

• Meanwhile, place rice in a fine-mesh strainer; rinse until water runs clear. • Add rice to a small pot with coconut milk, ¼ cup water, and a big pinch of salt. Bring to a boil, stir once, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use ½ cup water.

Make Salsa

• Drain pineapple over a second small bowl, reserving juice; finely chop fruit. Trim and thinly slice scallions. Zest and quarter lime. Thinly slice chili. • In a third small bowl, combine chopped pineapple, scallions, juice from half the lime, and chili to taste. Season with salt and pepper. Stir in 1 TBSP pineapple juice (you’ll use the rest of the juice later). • 4 SERVINGS: Use 2 TBSP pineapple juice.

Broil Chicken

• Once chicken and green beans are done roasting, remove green beans from sheet. • Heat broiler to high. Broil chicken until skin is crispy and lightly charred, 2-3 minutes. • TIP: Watch carefully to avoid burning.

Finish and Serve

• Fluff rice with a fork; stir in remaining pineapple juice, a squeeze of lime juice, and lime zest to taste. • Divide rice and green beans between plates. Top rice with chicken. Spoon pineapple salsa over chicken and serve.