Easy (and delicious!) Jamaican Jerk!:
Today I’ve got a recipe for you from Jamaica – and it’s just the perfect thing to warm you up – Jamaican Jerk Chicken! This recipe has been adapted from the Caribbean Choice website, if you’d like to see the original recipe, click here! Also, don’t be deterred by the long list of ingredients, you’re likely to have most of them sitting in your kitchen already. Enjoy!
Jamaican Jerk Chicken
Adapted from Caribbean Choice
Serves 4
Ingredients:
1 tablespoon ground allspice
1 tablespoon ground thyme
2 teaspoons cayenne
1 ½ teaspoons fresh ground pepper
1 ½ teaspoons ground sage
¾ teaspoon nutmeg
¾ teaspoon cinnamon
2 tablespoons sea salt
2 tablespoons garlic powder
1 tablespoon sugar
¼ cup olive oil
¼ cup soy sauce
¾ cup white vinegar
½ cup orange juice
Juice of 1 lime, about 1 tablespoon
1 Scotch bonnet pepper, seeded and finely chopped (substitute with a jalapeno or habañero, if desired)
1 white onion, diced
3 scallions, finely chopped
4 boneless, skinless chicken breasts
Instructions:
In a large bowl, combine first 10 ingredients (allspice thru sugar). In another bowl, whisk the next 5 ingredients (oil through lime juice) together, and then slowly add the mixture to the dry ingredients in the large bowl, constantly whisking. Stir in the hot pepper, onion, and scallions, and then add the chicken and toss to coat. Cover with plastic wrap and refrigerate for at least one hour, up to one day. Remove chicken from the marinade and cook on a preheated grill until juices run clear and chicken is no longer pink (about 6 minutes on each side).
Did you miss the original Jamaica posts? Check them out here. Next up on Food Freeway: we’re back to regular posts with Barbados! Have you ever been there? If so, what was your favourite dish?
* Note: Today’s photo is by Jason Lam - be sure to take a look at his full photostream here!
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