Caribbean—Jamaican Grilled Chicken

 

Caribbean EntreeJamaican grilled chicken

Jamaican Grilled Chicken
(Serves 4-6)

Succulent grilled chicken, first rubbed with a Caribbean jerk seasoning then soaked in a citrusy marinade.


Jerk Seasoning
2 T garlic powder
1 T allspice
1 T dried thyme
1 T sugar
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 1/2 tsp. cayenne (see sidebar)
1 1/2 tsp. sage
3/4 tsp. nutmeg
3/4 tsp. cinnamon
____________

Marinade
1/4 C vegetable oil
1/4 C soy sauce
3/4 C white vinegar
1/2 C orange juice
1 lime (juice)
2 jalapeno peppers (seeded, diced fine)
1 C onion (diced)
3 scallions (diced)
____________

4 chicken breasts (with bone and skin)

Marinate: combine all ingredients for jerk jeasoning in a jar and shake to mix thoroughly. In a bowl, combine jerk with marinade ingredients, whisking to blend. Pour over chicken breasts in a shallow container, cover, and chill 1 to 4 hours.

Grill: brush grill with oil and preheat to medium. Remove chicken and reserve marinade. Grill breasts 6-8 minutes, basting with marinade. Turn and grill 6 minutes more (or till done).

| See more Caribbean recipes |

Tips & Glossary

Caribbean cuisine is an exquisite blend of African, Asian, European, and Carib Indian (the area's original inhabitants) foods. Dishes are highly seasoned, either with a dry rub or marinade —or both. Below are some typical ingredients found in Caribbean food.

Callaloo: young leaves of either the taro root plant or amaranth; used widely in Caribbean cooking. Spinach can be used as a substitute.

Spices: Allspice, bay leaves, black pepper, chives, chili peppers, cilantro, cinnamon, coconut, curry powder, escallion, garlic, ginger, lime, mace, nutmeg, onion, oregano, sugar, thyme, orange, tomato paste, vanilla, cayenne (red) pepper.

Jerk: Jamaican cooking method in which meat is rubbed, prior to grilling, with a blend of seasonings, often firey hot.

Jerk is also the name of the seasoning (from Spanish charqui, or dried meat). You can buy jerk in most grocery stores (even McCormick makes it), or can make and store your own.

• 1 T each—onion powder, garlic powder, dried chives, brown sugar; 2 tsp. each— (ground) allspice, nutmeg, cinnamon; 1 tsp. each—sage. thyme, salt, black pepper, cayenne (or more to taste). Mix thoroughly and store in a tightly covered jar.

There are thousands of versions; figure out what flavors you like most and add or subtract accordingly.

Typical meats: goat, pork, chicken, and some beef (though beef has tended to be expensive).

Fish: varieties that abound in surrounding waters, some familiar to us—grouper, cod, tilapia, blue marlin; others not so—200 species of jack, chip-chips (tiny clams), casadura (primitive armored catfish).

Native plant foods:
• ackee—peach-looking fruit with pulp like scrambled eggs
• annatto (achiote) seed
red coloring or flavoring agent w/ slightly sweet peppery taste.
• cassava root (taro root)
• malanaga root
• scotch bonnet peppers
• breadfruit—fruit used like a potato in salads, stews, even whipped.
• passion fruit

More familiar foods:
bananas and plantains, okra, yams, papaya, mangoes, coconut, yams, sweet potatoes, rice, beans, corn and cornmeal.

 

Site by BOOM Boom Supercreative

LitLovers © 2014