Spicy Guyanese Pepperpot-Grilled Chicken with Callaloo Rice & Mango-Ginger Electrolyte Cooler

About this meal

A high-protein, nutrient-rich dinner inspired by classic Guyanese pepperpot flavors but adapted for athletic performance—featuring grilled chicken marinated in cassareep, cinnamon, and wiri wiri peppers, paired with coconut callaloo brown rice and a hydrating mango-ginger drink to replenish electrolytes.

Ingredients

• Boneless skinless chicken thighs — 500g
• Cassareep (sugarcane juice reduction) — 3 tbsp
• Fresh thyme — 2 sprigs
• Cinnamon stick — 1 small
• Wiri wiri peppers (or substitute with Scotch bonnet) — 2, chopped
• Garlic cloves — 3, minced
• Onion — 1 medium, sliced
• Black pepper — 1 tsp
• Sea salt — 1/2 tsp
• Olive oil — 2 tbsp
• Brown rice — 1 cup uncooked
• Unsweetened coconut milk — 1 3/4 cup
• Callaloo (or spinach if unavailable) — 2 cups chopped
• Fresh thyme (for rice) — 1 sprig
• Pimento seeds (allspice) — 1/2 tsp, crushed
• Mango — 1 ripe, peeled and diced
• Fresh ginger — 1/2 inch piece, peeled
• Coconut water — 2 cups
• Lime juice — 1 tbsp
• Raw honey (optional for drink) — 1 tsp
• Fresh mint leaves — 6-8 leaves

Steps

1. In a bowl, mix cassareep, chopped wiri wiri peppers, minced garlic, sliced onion, thyme, cinnamon, black pepper, sea salt, and 1 tbsp olive oil.
2. Add chicken thighs, toss well, and marinate in the fridge for at least 1 hour (preferably 4 hours).
3. Prepare the rice: rinse brown rice, then cook in coconut milk with a pinch of sea salt, thyme sprig, and crushed pimento. Simmer covered for 25–30 minutes until cooked.
4. When rice is nearly done, stir in chopped callaloo/spinach. Cover and cook for 5 more minutes until greens are wilted.
5. Preheat grill or grill pan. Brush with remaining olive oil.
6. Grill marinated chicken on medium-high heat for 5–7 minutes per side, until cooked through and slightly charred from the cassareep glaze.
7. Let the chicken rest for 5 minutes before slicing.
8. For the drink: blend mango, coconut water, ginger, lime juice, raw honey (if using), and mint leaves until smooth. Strain if preferred and serve chilled.
9. Plate the callaloo rice with chicken on top, and serve alongside a glass of the mango-ginger electrolyte cooler.