Eating international at home – really good jerk chicken (and rice & peas)

I’ve made jerk chicken several times before, but none which made Erin really want to ever have it again.  We had this last night, and she even went back for seconds!:

Blend the following ingredients into a paste:

  • 2 oz vegetable oil
  • 1 habanero pepper
  • 2 cloves garlic
  • 1/2 oz ginger, diced
  • 1/2 oz scallion, sliced
  • 1/2 oz dark rum
  • 2 tsp molasses
  • 2 tsp lime juice
  • 2 tsp balsamic vinegar
  • 1 tsp dark brown sugar
  • 1/2 tsp ground allspice
  • 1/4 tsp thyme
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pinch of cloves
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper

Marinate 4 chicken thighs/legs overnight in the fridge.

Next, place these ingredients in a saucepan and reduce by half:

  • 2 oz chicken stock
  • 2 tbsp molasses
  • 1 tbsp balsamic vinegar
  • 2 tsp brown sugar
  • 2 tsp lime juice
  • 1 clove minced garlic
  • 1/2 tsp black pepper
  • 1/2 tsp ground allspice

Once the mixture is reduce, stir in 1/2 tsp ground cayenne.

Now, get your grill going and soak a handful of wood chips while that’s happening (I used hickory because that’s what I had).  Once the grill is really, really hot, place the chicken on skin side down.  Cook for a few minutes with the grill closed, flip the chicken over and cook until done.  Once it’s done (or nearly so), brush the reduced sauce onto the chicken and cook for a little longer.

Now, for the rice and peas recipe, I doubled what I have written here.  I used dried black-eyed peas, so I soaked them in water in the fridge overnight prior to making:

  • 2 oz black-eyed peas, dried
  • 5 oz coconut milk
  • 1 clove minced garlic
  • 2 oz minced green onion
  • 1/8 oz minced thyme
  • 4 oz long grain rice (I ended up using basmati because that’s what I had and it turned out just fine)
  • Salt & sugar to taste

Combine the drained peas with coconut milk and 10 oz water and cook until the peas are done (tender but not mushy).  Add the garlic, thyme, rice, salt and sugar and cook over medium heat, covered, stirring occasionally.  Add water if needed.  Once the rice is done (as in cooked all the way through), add the green onion and adjust the seasoning.


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