We had not made jerk chicken in a long time and we decided it would make a good Thursday supper for our friends and us. I used our normal jerk marinade to season the chicken but the recipe below is for one and half times. I like whole chicken for the dish so I spatchcocked one for us but they prefer breasts so I did four large ones for them.
The Ingredients:
1 five
lb. chicken, spatchcocked (split in half)
4 large
bone-in chicken breasts, trimmed
6-9
scotch bonnets peppers (I omitted any heat)
3
Tbsp. thyme
3
Tbsp. ground allspice
1½ Bulb
of garlic, finely chopped
4 Medium
onions, finely chopped
3
Tbsp. sugar
3
Tbsp. salt
3 Tsp.
ground black pepper
¾ cup
olive oil
3/4
cup soy sauce
Juice
of 1½ lime
1½ cup
orange juice
1 ½ cup
white vinegar
1½ Tsp
of the following
ground cinnamon
nutmeg
ginger
1. Rough chop
the onions, garlic and peppers. These do not need to be chopped too fine as
they will be liquefied by the blender.
2. Blend
all of the ingredients (excluding the meat) in a blender to make the jerk
sauce.
3. Chill
marinade in the fridge for several hours.
4. Add
the chicken to a two gallon plastic bag, whisk the chilled marinade and pour
over the chicken, massage it to be sure all surface are covered. Remove the air and place in the fridge for up
to 24 hours (I did 11 hours).
5. One hour
before cooking, remove chicken from the marinade and jaccard the breasts to
tenderize (if you have the device).
6. Grill (lid closed) over low - medium heat to an internal breast temp of 160F (it will rise to about
165F)
Note:
I couldn’t bring myself to pour out all of the good marinade that was left so I
cooked then froze it for another meal.
To go with the chicken, I found a recipe for Caribbean Rice on the web at Imaculate Bites and made 1½ times the recipe below which was plenty for both families. Here is a shot from the web and mine looked just the same except for the pepper.
Caribbean Rice & Beans
The Ingredients:
¼ cup
vegetable oil (or canola)
2-3
garlic cloves, minced
½ cup
diced onion
2
teaspoons creole spice (Tony Cachere’s)
2 cups
uncooked long grain rice
1 teaspoon
dried thyme
1 can (1¾
cups) coconut milk
1 can
red kidney beans, rinsed and drained
2 small
bay leaves
salt
and fresh ground pepper, to taste
2¼ ups
chicken broth
1
whole scotch bonnet pepper.
1 teaspoons
paprika (optional)
The Process:
1. Wash
rice until water runs clear. Drain water.
2. Heat a
saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for
about a minute.
3. Stir
in rice to the pan, followed by beans for about 2 minutes.
4. Then
add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of
water, bring to a boil reduce heat, cover with a lid and simmer until rice is
cooked, about 20 minutes or more. Stir occasionally from the sides to prevent
burns, add more water if needed.
5. Adjust
for salt and pepper. Discard bay leaves You have to stir occasionally to prevent
any burns.
I thought
the chicken was very good but next time I will add some heat. The rice was good but needed more of
something plus a little heat – don’t think I would make it again.
Photos
can be enlarged by clicking on them and the blue words are links.
Have a
great day and thanks for stopping by Almost Heaven South.
Larry
7/9/20
event date
This looks fabulous! WOW !! I would love some!
ReplyDeleteLarry, that is some amazing looking jerked chicken! Great looking meal as well. Stay Safe and Take Care, Big Daddy Dave
ReplyDeleteSounds great to me, Bill wouldn't go for the chicken though.
ReplyDeleteI've never made jerk chicken before but I think the seasonings sound good. The rice sounded tasty--I'm sorry it wasn't your favorite.
ReplyDelete