About Jamaican Food
Grilled Jerk Chicken Recipe
 |
| Grilled Jerk Chicken |
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
INGREDIENTS – CHICKEN
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks
COOKING INSTRUCTIONS:
1. Make marinade by blending all marinade ingredients in a blender until smooth.
2. Marinate and grill chicken by dividing chicken pieces
and marinade between 2 sealable plastic bags. Seal bags, pressing out excess
air, then turn bags over several times to distribute marinade. Put bags of
chicken in a shallow pan and marinate, chilled, turning once or twice. Let
chicken stand at room temperature 1 hour before cooking.
Using a Charcoal Grill:
Open vents on bottom of grill and on lid. Light a large
chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of
bottom rack (you will have a double or triple layer of charcoal).When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
Using a Gas Grill:
Preheat burners on high, then adjust heat to moderate.
Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to
low and cook chicken, covered with lid, until cooked through, about 25 minutes
more.
This Grilled Jerk Chicken recipe makes 8 servings.
Rice and Peas Recipe
Rice and Peas is a staple for any Jamaican dinner. Jamaicans will make a huge pot of Rice and Peas on Sundays, and eat it with most meals the rest of the week. The rice and peas actually start to taste better every day as the seasonings continue to marinate in this fabulous dish. Enjoy.
INGREDIENTS:
2 cups of rice1 cup of fresh red peas (either kidney beans or pigeon peas) drained
5 cloves of garlic (finely chopped)
1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
3 Scallion (spring onions may be used as a substitute)
1 cup of unsweetened coconut milk
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)
COOKING INSTRUCTIONS:
2. Put beans, “cooking liquid” and garlic in a pot and
bring to the boil, simmer for 2 minutes.
Once the liquid begins to boil rapidly cover the pot and reduce the heat
to very low. The flavor of the dish will
be more intense if the pot is covered during the entire cooking period.
3. Add scallions, thyme, and black pepper and salt to
taste, simmer for a further 2 minutes.
4. Add scotch bonnet pepper (as this is not cut up it
will not make the rice spicy, it will just add a subtle Jamaican flavor).
5. Add rice and let boil uncovered for 20 minutes (or
until all liquid has been absorbed if this is sooner). Remove scotch bonnet
pepper then serve.
Enjoy!!!
