Jerk Chicken

I am so excited to be a part of this food blog! My husband and I love cooking together, and I can’t wait to post some of our favourite recipes for everyone to try.

One of our favourite go-to recipes lately has got to be Jerk Chicken.  The original recipe comes from Jamie Oliver’s Meals in Minutes – we love Jamie Oliver in our house. He has great flavours and great recipes that aren’t too hard to master.

You can adapt this recipe to be as spicy or as tame as you like it. My husband always sneaks in extra spice into our foods as he enjoys it a lot spicier than I do, but I have begun to like the level of spice a lot more now – there’s not as much sweating while eating anymore.

Killer Jerk Chicken
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Yields 2-4 servings, always extra rice & beans

Chicken:

4 – 6 Bone in, skin on Chicken Thighs (original recipe calls for chicken breasts skin on, but I prefer thighs as they have more flavour)
1 Tablespoon Honey
a few sprigs fresh rosemary
a few sprigs fresh cilantro

Jerk Sauce:

4 Green Onions, roughly chopped
small bunch of Thyme (If you don’t have fresh thyme, about 2 – 3 tsp of dried is fine)
3 fresh Bay Leaves (if you don’t have these, leave them out. I never use them)
1/4 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/3 cup Golden Rum
1/3 cup White Wine Vinegar
1 Tbsp Honey
1 Scotch Bonnet/Habanero Chile stem removed, seeds in (we typically use 2 for more spice. If you can’t find these, use 2-4 small red chiles)
4 cloves garlic
2 Tsp Kosher Salt

Rice and Beans:

2 Green Onions, finely sliced
1 – 2 tsp cinnamon
1 1/2 cups basmati rice
2 1/2 cups chicken broth
1 x 15 oz can black beans

Preheat your oven to 425 F.

Jerk Sauce:
Combine all ingredients in a blender and blitz until you have a really smooth paste/liquid. If it is too thick, add a drizzle of extra virgin olive oil to loosen.

Chicken:
Heat an overproof pan on medium high heat. Drizzle the chicken with olive oil and sprinkle with kosher salt and pepper. Rub over both sides of chicken. Coat bottom of pan slightly with Vegetable Oil. When pan is very hot, place chicken skin side down until brown (3-4 minutes) and repeat on the other side. *Make sure your pan is hot – the hotter is the the less the chicken will stick to the pan when flipping it*

Pour the jerk sauce around the chicken in the pan. Drizzle the honey over the skin of each piece of chicken. Scatter the rosemary twigs around the pan. Place in the top shelf of your oven for 15-20 minutes, or until the chicken is cooked through.

Rice & Beans:
While your chicken is cooking, put a medium pot on the stove over medium heat. Put a good lug of olive oil in the pan along with the green onions, cinnamon and a large pinch of kosher salt & pepper. Stir and let the green onions soften for 1-2 minutes. Add the rice and chicken brother to the pan. Rinse the Black Beans and add them to the pan. Stir.  Bring to a boil, reduce to medium heat and cover for 12 minutes. Season to taste.
I like to serve the chicken over the rice and beans, drizzle extra sauce on, and top with a scoop of plain yogurt, some cilantro and a squeeze of lime.

Enjoy! ~ B

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