Hey there Masset Chefs!
This jerk chicken recipe is typical of West Indian cuisine, mainly from the island of Jamaica. It's simply a chicken marinade, but the spice mix makes all the difference. Fragrant and spicy, this is an avalanche of flavors that we brought together with a little twist will put a stamp on your cuisine!
INGREDIENTS
8 skinless, boneless chicken breast halves - cut into chunks
5 limes, juiced
1 ½ cup water
3 cups vinegar
1 cup salt
2 ¾ tablespoons of Jerky
3 tablespoons olive oil
3 onions, chopped
2 cups chopped green onions
8 cloves garlic, chopped
4 habanero peppers, chopped
Salt and pepper for taste
PREPARATION
Clean chicken with hot water, then use the cup of salt to rub and remove the remaining impurities on the chicken.
Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, mix Jerky with onions, green onions, garlic and habanero peppers until almost smooth. Salt and pepper, if needed,
Pour most of the blended marinade mixture into a bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat.
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
If you want to follow the tradition to the end, accompany this spicy chicken with traditional Jamaican bean rice and a good mango sauce to soften the strength of the pepper!
As usual, make sure to let us know how it went.
Bon Appetit,
Aby
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