Jerk Chicken
Remember that low and slow is the key here. Control the fire and you will be rewarded with lightly charred, succulent chicken that has a flavor profile like none other.
Ingredients:
- 3 pounds chicken pieces, (thighs, breasts or drumsticks)
- 4 fresh scallions, minced
- 8 cloves garlic, minced
- 3 chili peppers, stemmed and lightly chopped (jalapeño, habanero or Scotch Bonnet)
- 3 tablespoons light brown sugar
- 4 teaspoons Jamaican allspice
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves (optional)
- 2 tablespoons thyme
- 4 teaspoons salt, to taste
- 3 teaspoons black pepper, to taste
- ½ cup soy sauce
- ¼ cup olive or vegetable oil
- ¼ cup lime juice
- splash of rum (optional)
Method:
Slightly cut up the peppers, onions and garlic. If you want your chicken to have mild heat, remove some of the seeds from the peppers.
In a blender or food processor, mix the scallions, peppers, garlic, brown sugar, soy sauce, oil, allspice, ginger, cinnamon, nutmeg and cloves (if desired). Puree for about 15 seconds. Add a splash of rum if desired.
Put the chicken inside a medium size bowl. Coat the chicken with marinade. Refrigerate for 3 to 6 hours, or preferably overnight.
Lightly oil and preheat the grill to high heat.
- Cook the chicken on hot oiled grill for about 30-45 minutes or until done. Makes sure to turn the chicken often to enhance cooking and browning. For juicer chicken, baste often with the marinade. The chicken is done when the juices run clear and the center of the meat is not red in color.
Jamaican Peas and Rice
A staple with almost every Jamaican meal this creamy side dish matches spicy jerk chicken perfectly.
Ingredients:
- 1 medium sized can red kidney beans
- 1 can coconut milk
- 2 cups of rice
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1/4 teaspoon dried thyme
- 1 table spoon oil
- 1 scotch bonnet pepper (whole, do not chop up)
- water
Method:
Drain the liquid from the can of beans into a measuring cup
Add the can of coconut milk and enough water to make four cups of liquid.
Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil.
Add rice and stir for a minute.
Reduce heat to Medium-Low.
Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked.
Remove scotch bonnet pepper before serving.
Basting Sauces for Plantains
Be sure to buy very ripe (black) plantains.
Sweet:
¼ pound Unsalted butter (1 stick, melted)
½ cup Local honey
½ cup Brown sugar
¼ cup Apple cider vinegar
2 tablespoons Fresh lemon juice
Combine all ingredients and baste the cut side of plantains frequently while cooking.
Savoy:
¼ pound Unsalted butter (1 stick, melted)
2 tablespoons Fresh lemon juice
2 tablespoons Fresh lime juice
1 teaspoon Ground thyme
1 tablespoon All-purpose seasoning
2 teaspoons Kosher salt
Combine all ingredients and baste the cut side of plantains frequently while cooking.
Stay hungry.