Jerk Chicken Stuffed with Habanero Monterey Jack | Recipes | Cracker Barrel

Ingredients

• 4 oz (125 g) Cracker Barrel Habanero Monterey Jack Cheese Block, cut into 4 sticks
• 1/3 cup (75 mL) canola oil, divided
• 1 tbsp (15 mL) soy sauce
• 1 tbsp (15 mL) finely chopped fresh thyme
• 2 cloves garlic, minced
• 1 tbsp (15 mL) minced fresh ginger
• 1 tsp (5 mL) each ground allspice and chili powder
• 1 tsp (5 mL) pepper
• 1 tsp (5 mL) brown sugar
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground cinnamon and cayenne pepper
• 4 boneless skin-on chicken breasts (5 to 6 oz/150 to 170 g each)
• 4 lime wedges, for serving
• 1 tbsp (15 mL) canola oil
• 1 onion, diced
• 2 tsp (10 mL) allspice
• 1/2 tsp (2 mL) cayenne pepper
• 1 cup (250 mL) basmati rice
• 1/2 tsp (2 mL) each salt and pepper
• 1 can (400 mL) coconut milk
• 1 cup (250 mL) sodium-reduced chicken broth
• 1 can (400 mL) black beans, drained and rinsed
• 2 bay leaves
• 2 tbsp finely chopped fresh cilantro