If you are looking to up your grilling game for the 4th of July, make this smoky, spicy, citrusy Jerk chicken. This is 100 percent Jamaican and one of the world’s great barbecues. Charcoal grilling is the best method to get a smokey char. Scotch Bonnett peppers are used in this traditional Jamaican recipe but can be hard to find. Habanero peppers are a great substitute.
The Caribbean rice, made with coconut milk and red beans go perfectly with this dish.
Note: A word of caution–these peppers are HOT! You’ll want to use latex gloves when chopping or wash your hands thoroughly when done.
- 8–10 chicken thighs (or a combination of thighs and breasts)
- 1 medium onion, chopped
- 1 bunch scallions, chopped
- 2 Scotch bonnet or habanero peppers, chopped
- 2 garlic cloves, chopped
- 1 2-inch piece of ginger chopped
- 2 Tbls. allspice, ground
- 2 Tbls. fresh thyme leaves
- 1 tsp. salt
- 1 Tbls. ground black pepper
- 1 tsp. cayenne pepper
- 1/2 tsp. nutmeg
- 2 Tbls. brown sugar
- 1/2 cup soy sauce
- 1 cup white wine vinegar
- 1 cup lime juice
- 1/2 cup canola oil
- In a food processor, combine the onion, scallions, chiles, garlic, ginger, allspice, pepper, thyme, salt, pepper, cayenne, nutmeg, and brown sugar; process to a coarse paste. Next add the soy sauce, vinegar, and lime juice. Process again and then slowly add the oil.
- Next, place chicken breast and thighs on a baking sheet and salt and pepper them liberally. Transfer to a large zip-
locbag (you will need two). Divide marinade between the bags and coat the chicken. Cover and refrigerate overnight.
- Preheat the grill. Grill the chicken over a medium-high heat, turning occasionally, until well browned and cooked
through,35 to 40 minutes. (Cover the grill for a smokier flavor.)
- Transfer the chicken to a platter and serve.
- 2 Tbls. canola oil
- 2 garlic cloves, minced
- 1 onion, diced
- 1 jalapeno pepper, minced
- 1 tsp. dried thyme
- 2 cans (14 oz) oconut milk
- 2 cups water
- 1½ to 2 tsp alt, to taste
- 1 tsp. black pepper
- 2 can red kidney beans, drained
- 2 cups long grain rice
- In a large skillet, over medium heat, add oil. Next add garlic, onion, jalapeno pepper, and thyme. Saute’ until soft, approximately 5 minutes. Add coconut milk and water. Bring to a boil and add beans, rice, and salt and pepper. Reduce heat to simmer. Cover and cook until liquids are absorbed and rice is cooked through, approximately 20-25 minutes.