It hits my sweet spot perfectly – big, punchy, spicy flavours. No one was complaining about lack of choice, believe me! That was my first jerk chicken experience and I’ve never looked back. It was an extensive banquet consisting of peas ‘n rice, corn on the cob, a green salad and jerk chicken…. One of the best nights I remember from my holiday to the Bahamas was at a beach bar where we drank cheap beer, danced barefoot on the sand and lined up in long queues for dinner served on paper plates. Served with Caribbean Rice with Peas (actually, it’s beans – but the dish is called “peas”!) But I can give you a taste of the tropics in your own home! Happy days! Sweet. ♥ I can’t transport you to the Caribbean. You want some char but not overly charred chicken so reduce the temperature slightly as needed.Big, big, BIG flavours. If grilling, remember every grill cooks a little differently so just keep an eye on it.Want to maximize the flavor? Rub some of the marinade underneath the chicken skin (just be careful not to tear it off). ![]() Skip the chicken breasts and go for thighs for the most flavorful and tender end result.Allow enough time to marinate so those flavors can really soak into the chicken, at least 3 hours and up to 24 hours.You’ll notice most everything is fresh in the recipe that’s what makes this chicken so good! Only use fresh ingredients for best flavor (no dried powders).Yes, the marinade can be made up to 4 days in advance. If baking cook in preheated 400 degree oven on an oiled baking sheet until cooked through about 30 – 35 minutes, broil during last few minute to help brown as needed. Grill over medium-high heat (425 – 450) about 5 – 7 minutes per side. Baking isn’t recommend for breasts as you won’t get any browning.īoneless skinless thighs should work fine here too – for grilling or oven roasting. Grill over medium high heat (425 – 450) about 4 – 5 minutes per side keep a close eye on it because if it goes past 165 degrees in center it will start to dry out. If doing so don’t marinate longer than 6 hours. I’ve also made this with boneless skinless chicken breasts as well if grilling. Can I Use Boneless Skinless Chicken Breasts or Thighs? Heat grill, clean and oil grates: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.Ĭook through to 165 degrees: grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it’s browning too quickly) about 30 minutes. Bake to 165 degrees in center: bake in preheated oven until cooked through, about 45 – 50 minutes, while broiling during the last few minutes for better browning.Arrange marinated chicken on sheet: remove chicken from marinade and arrange pieces on baking sheet leaving space between them.Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray. Heat oven and prepare baking sheet: preheat oven to 375 degrees.Allow marinating time: rest in refrigerator 3 – 24 hours.Pour marinade over chicken: pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken.Make marinade: add green onions, garlic, ginger, habaneros, lime juice, soy sauce, brown sugar, thyme, and spices to a food processor and plus to chop (it should be slightly coarse not pureed).Place chicken pieces in a gallon size resealable bag.Black pepper – it’s a hassle to grind it but it does make a difference.Allspice, cinnamon and nutmeg – these may seem strange with chicken but they’re key ingredients, don’t omit them!.Thyme leaves – preferably use fresh, in a pinch 1 tsp dried will work. ![]() Brown sugar – honey could be substituted.Soy sauce – if you have low sodium on hand that will work, just add a little salt to the marinade.Lime juice – in a pinch lemon juice will work too.The amount used can be adjusted to taste, these are spicy! Habanero peppers – scotch bonnet peppers will work too if you can find them.Ginger – this adds so much flavor, only use fresh. ![]()
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