Oh how I love jerk chicken. Well I love anything spicy but I really do love jerk chicken. This recipe is not what Jamaicans (where jerk originated) would consider authentic. Authentic jerked meats are not exactly grilled as we think of grilling, they are sort of smoke grilled in a drum pan. For lots more information on jerking, jerk meats and jerk spice, check out Wikipedia’s link. Since I have no access to an outdoor grill, an oil barrel or even a jerk pan/steel drum, I have to make do with my oven. No complaints though because as usual my chicken was SO flavorful and moist without all the hassle of outdoor grilling/smoking. I usually use the HOT Walkerswood Jerk Seasoning to make jerk chicken (1/2 cup rubbed all over chicken and left to marinate) but this time I made my own marinade/jerk seasoning and only added 2 tbsp of Walkerswood seasoning. It was divine! I will be making bottles of this marinade soon and store for future use. The mango relish helped to tone down the heat of jerk chicken and the coconut rice was light, fluffy and delicate in flavor, making it a perfect match for the spicy meat. All in all, this dish was really, really, really good!
Adapted from Closet Cooking
1 scotch bonnet or habanero pepper or 3 jalapeno peppers (seeded and chopped)
2 cloves garlic (chopped)
2 green onions (chopped)
1 tbsp thyme (chopped)
1 tbsp allspice
3/4 tsp nutmeg
3/4 tsp cinnamon
1 tsp pepper
1 tsp brown sugar
1 tsp honey
1/4 cup vegetable oil
2 tbsp white vinegar
2 tbsp soy sauce
1 lime (juice and zest)
2 tbsp Walkerswood jerk seasoning
1. Process all the ingredients for the marinade in a food processor to puree.
2. Pour over the chicken and mix well. Marinate for 2 to 24 hours.
3. Bake (covered) in the oven at 350 degrees for 40 minutes.
4. Turn chicken…
5. Bake uncovered for 20 minutes to allow chicken to darken. Serve with mango relish
Mango Relish: (Modified from Busy Mom Blogs)
1/3 cup red onion, diced
8 grape tomatoes, chopped
1.4 red pepper, diced
Juice of 1 lime
2 tbsp minced parsley leaves
Peel and pit the mango. Chop its flesh and combine it with all other ingredients. Season with salt and pepper, if you so desire.
Coconut Rice: Adapted from Food Network
1 cup jasmine rice
1 cup coconut milk
1 cup water
1/2 tsp salt
1. Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
2. Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
My entire meal was soooo scrumptious!
Bye For Now…..