In the Men's Journal for this month there is an article about grilling around the world. We decided to try the Jamaican Jerk Chicken with minor adjustments. Below is the recipe as we made it. Because we used jalapenos instead of the Scotch Bonnet peppers it was much less spicy. I found it to be the perfect amount of spice and flavor and really enjoyed the beans and rice, which helped whenever I the chicken became a little to hot for me. :) J did a fantastic job!
Ingredients to Prepare Chicken:
Ingredients to Prepare Chicken:
3.5-4 lb chicken
Juice of two limes
1/4 cup apple-cider vinegar
Jerk Rub:
2 tbsp full flavor molasses)
1 red onion, chopped
1 scallion, chopped
2 jalapenos
3 cloves garlic
1 tbsp fresh thyme
2 dried bay leaves
1/2 tsp ground allspice
1/2 tsp ground or grated nutmeg
1/2 tsp ground cinnamon
1 tsp ground black pepper
1 tbsp salt
Directions:
1. Butterfly the chicken.
2. Rinse the chicken in the lime juice and vinegar.
3. Combine the ingredients for the jerk rub in a blender, thin with a little water. Lift skin on the chicken and stuff sauce underneath. Rub the rest on the outside, cover, marinate overnight.
4. Grill over indirect heat - medium heat (350-400). Place skin side down, away from flame. Cook 40-45 minutes (165 degrees internal temperature) and baste with leftover rub.
5. Chop and serve.
Ingredients to Prepare Rice and Beans (we used brown rice instead of white, and we made it veggie instead of using the 6 slices of bacon the recipe called for to be diced and cooked with the garlic and thyme):
1 scallion, diced
1 clove garlic, crushed
1 sprig thyme
1 15-oz can of kidney beans, drained
3 cups water
salt and pepper
2 cups long grain brown rice
Directions:
In a medium sized pot add a little olive oil and saute scallion and garlic for one minute. Add thyme, beans, and water. Reduce heat to low and cook 7-8 minutes. Season with salt and pepper, add rice, and bring to a boil. Reduce heat, cover and simmer 20 minutes or until liquid is absorbed. (Because we used brown rice it took a little more time and we had to add a little more water.)
Ingredients to Prepare Rice and Beans (we used brown rice instead of white, and we made it veggie instead of using the 6 slices of bacon the recipe called for to be diced and cooked with the garlic and thyme):
1 scallion, diced
1 clove garlic, crushed
1 sprig thyme
1 15-oz can of kidney beans, drained
3 cups water
salt and pepper
2 cups long grain brown rice
Directions:
In a medium sized pot add a little olive oil and saute scallion and garlic for one minute. Add thyme, beans, and water. Reduce heat to low and cook 7-8 minutes. Season with salt and pepper, add rice, and bring to a boil. Reduce heat, cover and simmer 20 minutes or until liquid is absorbed. (Because we used brown rice it took a little more time and we had to add a little more water.)
 |
| The jerk rub ingredients, prior to being blended. |
 |
| J and his manly grilling again. |
 |
| The finished product, served with extra thyme, lime, and scallions. |
 |
| Time to eat! |
 |
| Our friend James was present so he was able to taste test as well. |
 |
| Plated. |
2 comments:
You should try grilling it over pimento wood chips - really enhances it!
Thanks!
Post a Comment