Jerk Chicken Recipe: A Taste of the Caribbean

Introduction

Jerk chicken is a popular and delicious dish that hails from the Caribbean, particularly Jamaica. It’s known for its bold and spicy flavors, making it a favorite among those who enjoy a bit of heat in their meals. In this article, we’ll walk you through how to make mouthwatering Jerk Chicken in the comfort of your own kitchen.

Ingredients You’ll Need

Before we start cooking, let’s gather all the essential ingredients for Jerk Chicken:

For the Marinade:

1. Chicken (4 bone-in, skin-on chicken thighs or drumsticks): The choice of chicken pieces is up to you, but bone-in and skin-on is preferred for the best flavor and tenderness.
2. Scallions (3-4, chopped): Scallions add a fresh and oniony flavor to the marinade.
3. Thyme (2 teaspoons, dried): Dried thyme gives the marinade its distinct earthy taste.
4. Allspice (1 teaspoon, ground): Ground allspice is a key ingredient in jerk seasoning.
5. Garlic (3-4 cloves, minced): Garlic adds a savory depth to the marinade.
6. Ginger (1-inch piece, grated): Fresh ginger provides a zesty kick.
7. Scotch Bonnet or Habanero Pepper (1, seeds removed and finely chopped): Adjust the amount of pepper based on your spice tolerance.
8. Soy Sauce (2 tablespoons): Soy sauce adds saltiness and depth of flavor.
9. Brown Sugar (2 tablespoons): Brown sugar balances the heat with sweetness.
10. Cinnamon (1/2 teaspoon, ground): Ground cinnamon imparts warmth and complexity.
11. Nutmeg (1/2 teaspoon, ground): Ground nutmeg adds a hint of nuttiness.
12. Salt and Pepper (to taste): Seasonings are essential to enhance the taste of the chicken.

For Cooking:

1. Vegetable Oil (2 tablespoons): Vegetable oil is used for grilling or pan-frying.

Preparation Steps

Now, let’s proceed with the step-by-step preparation of Jerk Chicken:

Step 1: Prepare the Marinade

1. In a blender or food processor, combine the scallions, dried thyme, ground allspice, minced garlic, grated ginger, chopped Scotch bonnet or habanero pepper, soy sauce, brown sugar, ground cinnamon, ground nutmeg, salt, and pepper.
2. Blend the ingredients until you have a thick and smooth marinade.

Step 2: Marinate the Chicken

1. Place the chicken pieces in a large bowl or resealable plastic bag.
2. Pour the jerk marinade over the chicken and ensure that each piece is well coated. If possible, marinate the chicken for at least 2 hours or, ideally, overnight in the refrigerator for maximum flavor.

Step 3: Grill or Pan-Fry

1. Preheat your grill to medium-high heat (about 350-375°F or 175-190°C). Alternatively, you can use a grill pan or a skillet if you don’t have access to an outdoor grill.
2. Brush the grill grates or your skillet with vegetable oil to prevent sticking.
3. Place the marinated chicken pieces on the grill or in the skillet.
4. Grill or pan-fry the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred and cooked through.

Step 4: Serve and Enjoy

1. Remove the Jerk Chicken from the grill or skillet and let it rest for a few minutes.
2. Serve the flavorful Jerk Chicken with traditional side dishes like rice and peas, fried plantains, or a crisp coleslaw.

Conclusion

Jerk Chicken is a tantalizing dish that brings the fiery and aromatic flavors of the Caribbean to your table. With a perfect blend of spices and herbs, this dish is sure to satisfy your craving for something bold and spicy.

Enjoy the taste of the Caribbean with this homemade Jerk Chicken recipe that’s bursting with flavor. Whether you’re hosting a summer barbecue or simply want to add some excitement to your dinner routine, this recipe is a winner.

Note: Adjust the level of heat in your jerk chicken by increasing or decreasing the amount of Scotch bonnet or habanero pepper in the marinade to suit your preference.

Source: sweetandsavorymeals.com

Yield: 4

Chicken Involtini

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Chicken Involtini, an Italian classic, brings together tender chicken breasts and flavorful fillings rolled into a delightful dish. Whether you're cooking for a family dinner or a special occasion, Chicken Involtini is a crowd-pleaser that never fails to impress. Let's dive into the steps to create this delicious and elegant meal at home.

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• For the sauteed spinach:
• 1/4 cup olive oil
• 3 cloves garlic minced
• 8 ounces spinach
• salt and pepper to taste
• For the sauteed mushrooms:
• 2 tablespoons olive oil
• 1/2 pound mushrooms diced
• salt and pepper to taste
• Remaining ingredients:
• 8 large chicken cutlets pounded 1/4 thick, about 2 pounds of chicken
• salt and pepper to taste
• 1/4 cup olive oil
• 4 cloves garlic sliced
• 1/2 cup flour for dredging
• 2 tablespoons lemon juice
• 1/2 cup dry white wine
• 1/2 cup low sodium chicken stock
• 1 cup shredded fontina cheese
• 1/2 cup Italian seasoned breadcrumbs divided
• 2 tablespoons butter cubed
• 2 tablespoons minced Italian parsley

Instructions

For the sauteed spinach

• In a large pan saute the garlic in olive oil over medium-low heat until golden (about 2 minutes) then add the spinach. Cook spinach until wilted and season with salt and pepper. Remove spinach from heat and set aside.
• Once the spinach is cool enough to handle, drain by pressing through a fine-mesh strainer. Chop the spinach and set it aside.

For the sauteed mushrooms

• Heat a large pan to medium heat and saute the mushrooms in olive oil until they release their water (about 5 minutes).
• Season the mushrooms with salt and pepper and set aside.

For the chicken involtini

• Preheat oven to 375f.
• Drain any residual moisture from the mushrooms and spinach and place into a bowl along with the fontina cheese and a 1/4 cup of breadcrumbs.
• Season the chicken with salt and pepper on both sides. Layer 2-3 tablespoons of the filling in the center of the chicken. Roll the chicken then dredge in flour and shake off the excess. Secure the chicken with toothpicks. Repeat for remaining chicken. Any extra stuffing can be saved for another purpose.
• Heat a large oven-safe pan to medium. Once hot, add the olive oil and the chicken. Sear the chicken until brown on all sides (around 2 minutes per side) then move to a plate.
• Add the garlic to the pan and saute until golden (about 2 minutes) then add the wine and chicken stock. Turn heat to high and with a wooden spoon remove the brown bits. Cook for 2 minutes or until reduced by about half. Taste the sauce and adjust salt and pepper to taste.
• Remove the pan from the burner and add the chicken to the pan. Sprinkle the chicken with the remaining breadcrumbs and add the lemon juice and butter pieces into the sauce. Bake for 12-15 minutes or until the chicken reaches an internal temp of 160f.
• After removing the chicken involtini from the oven, add the parsley to the sauce. Let the chicken rest for 5-10 minutes before removing the toothpicks and serving. Enjoy!

Notes

• The chicken can be tied with string instead of using toothpicks.
• If the sauce is too thin move the chicken to a plate and just cook the sauce over medium-high for a few minutes to reduce and thicken.  You can also add another knob of cold butter and whisk in before serving to emulsify the sauce.
• Extra stuffing can be saved in the fridge for up to 3 days and should be heated before consuming due to it being used for raw chicken.
• Leftovers can be saved for up to 3 days in the fridge and can be reheated until warm on the stovetop.

Nutrition Information:

Amount Per Serving: Calories: 704