Jerk Your Chicken

Hey y'all! In the car and on my way to Hilton Head CHILD FREE thanks to my lovely in-laws. I just discovered this blogger app that allows me to blog on the go.

A few nights a go I made this Jamaican jerk chicken dish. This recipe is great for company and quite the frugal recipe. I used boneless chicken thighs which really give you a lot of bang for your buck. I got 2.5 LBS for about $5.50. They are more fatty than boneless chicken breasts, but I just used some scissors to trim the fat off the chicken. You could really use any type of chicken meat you would like. If your comfortable enough with a whole chicken you can cut it up and use it for this recipe as well.


I marinated the chicken for 2 whole days in the fridge. The yummy marinade was made up of green onion, Serrano peppers, garlic, lime, and all spice. There are many varieties on jerk chicken. You can use oregano and Thyme, I just didn't have any on hand. Jamaicans actually cook this recipe over an aromatic fire, often flavored with pimento-smoked logs. I, of course, just used my handy flat-top grill. If you don't have one of these you can cook them in a large skillet or even in the oven. You can also make this recipe with pork or fish.


I really enjoyed making and eating this dish. The marinade was not quite like anything I have ever marinated my chicken in. My only negative is that it wasn't very hot at all. I omitted the Scotch Bonnet chili peppers the recipe originally called for because my store did not carry them. I used Serrano instead. Next time I will try to locate the Scotch Bonnets for a more authentic flavor. The Serranos were perfect though of you prefer something mild. I like it hot though!


Serves 4
2 1/2 lbs boneless chicken thighs, trimmed of fat
2 big bunches green onion, chopped
2 cloves garlic, minced
1 TSP all spice
2 Serrano peppers or Scotch Bonnet chilies, seeded and chopped fine (if you like it real spicy don't de-seed).
1/2 cup water
Juice from 1 lime
1 TBS salt
Pepper

Combine all ingredients except chicken and water in a large bowl.
Reserve about 1/2 cup to pour over chicken after it is cooked. It is important to do this BEFORE you add
The chicken.
Add chicken and water. Add water to preference. You don't want it too watery. Remember, natural juices from the chicken will come out too.
Cover with Saran wrap and a lid. Marinate for at least an hour, but preferably 24 hours and no longer than 48.

When you are ready to cook, heat flat-top to high and let get very hot.
Spray with non-stick or canola/vegetable oil.
Cook about 20 minutes, flipping once around 10 minutes, making sure that it is cooked throughout, no pink.
You can cover with extra marinate before flipping.

Cilantro-lime rice (tastes like Chipolte's rice)
-from Allrecipes.com
1 cup long-grain white rice (I used a brown rice variety because it's healthier)
2 cups water
1 tbsp butter
1/2 cup cilantro
Juice and lime zest from one whole lime.

Boil water and add rice, cook until tender. I added some chicken stock too.
Add butter, cilantro, lime-zest, and lime juice.
Serve while hot

I served mine with grilled pineapple, baked beans, and cilantro-lime rice.