Jerk Chicken

 


Ingredients:

  • 1/3 cup chopped green onion
  • 1/4 cup lime juice
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp grated ginger
  • 2 tsp minced garlic
  • 1/4 tsp cayenne pepper
  • 2 tsp allspice
  • 1 tsp thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 kg chicken thighs
Instructions
  1. Mince 2 tsp garlic, grate 1 tbsp ginger, and chop 1/3 cup green onion
  2. In a medium bowl, mix together all ingredients except chicken thighs (1/3 cup chopped green onion, 1/4 cup lime juice, 2 tbsp olive oil, 2 tbsp honey, 1 tbsp grated ginger, 2 tsp minced garlic, 1/4 tsp cayenne pepper, 2 tsp allspice, 1 tsp thyme, 1 tsp salt, 1 tsp black pepper, 1/2 tsp cinnamon, 1/2 tsp nutmeg)
  3. Add marinade to sealable plastic bag or container
  4. Add chicken to marinade, making sure that it is fully coated
  5. Let marinate over night
  6. Cook on grill or pan fry for about 15 min, turning occasionally. Make sure it's not pink in the middle
Serves: 1 kg chicken, about 12 thighs

Source: Eat, Shrink & Be Merry cookbook

Description:

Not much of a story for this one. I don't really have a personal association with jerk chicken, but the spices are nice and it's good to have in the summer grilling rotation.

This is a recipe that Lee-Anne uses. We used a charcoal grill, but I imagine a gas one, or even a pan fry would be fine. The original recipe called for 2 jalapeno peppers, but Lee-Anne replaces it with 1/4 tsp cayenne pepper. If left to my own devices I would probably add a bit more. We didn't have fresh ginger so we used pre-ground. It would have probably been better fresh, but it worked out fine the way we did it.

We didn't marinate it overnight and the spices still came through. I imagine it would be better if we'd taken the time though.

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