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Thursday, September 4, 2008

Jerk Chicken with Mango Salsa



This weekend was a nice long 4 day weekend for me. I kicked it off with an evening wedding, followed by a day of recovery. I managed to make some plans for the house such as painting ideas, carpet and photo ideas that will hopefully come to fruition in the next few weeks.

As usually I also made a couple bbq meals including the same old salmon and steak. Getting tired of the same ol same, I decided to try a new recipe for bbq chicken. Since I have never tasted or made jerk anything before, and considering I missed the Carribean Celebration a few weeks ago and one of my favorite restaurants in town is Carribean I thought it was time to try it. I found this recipe from Eat Shrink and Be Merry. I found it could have used more heat, but regardless of that the flavors were extraordinaire. I personally loved the allspice, cinnamon and nutmeg flavors in the chicken. Serving it with mango salsa provided a contrast between the deep warm flavor of allspice and the fresh juicy flavors of the mango. I also served it with a simple sinach and mango salad with poppy seed dressing.

Jerk Chicken

1/3 cup chopped green onions
1/4 cup lime juice
2 T olive oil
2 T soy sauce
2 T honey
1 T ginger root grated
2 t minced garlic
2 jalapenos seeded and finely chopped
2 t allspice
1 tsp thyme, salt and pepper
1/2 tsp cinnamon and nutmeg
12 chicken drumsticks or thighs

Mix all ingredients in bowl. Pour over deskinned chicken and marinade in fridge for up to 24 hours.

Preheat grill to med high. Grill on medium heat for 15 minutes, turning occassionally. Done when meat is white.

Serve with mango avocado salsa (recipe below)



Mango Avocado Salsa

1 tomato chopped
1 avocado chopped
1/2 vidalia onion chopped
1 jalapeno chopped
cilantro (as desired)
juice of one lime
1 tsp chili powder
pepper to taste

Mix all ingredients together and refridgerate.

See Also

Mango Chutney

Mango Salsa

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11 comments:

Psychgrad said...

Oh yum. The only jerk chicken I've made comes from bottled jerk flavouring.

VeggieGirl said...

Glad you had a fun long-weekend!!

Mango-Avocado Salsa?!?!?! Divine!

Jessy and her dog Winnie said...

Yum! Jerk chicken is the best!

Bellini Valli said...

I love the ladies of Eat, Shrink & Be Merry. They always have such healthy recipes still packed with flavour:D Who says eating healthy has to be boring:D

Kevin said...

Mango, avocado and jerk chicken is such a great flavour combo!

Helene said...

This is my kind of summer. I'll have to try this recipe. Yummy.

Adam said...

That salsa with the chicken is awesome. I can hear the steel drums playing over here :)

Jerk chicken is such a delicious dish, the sweet and spicy... great job Parker!

Jude said...

That mango chicken sounds like a meal in itself. Must be so nice with the Jerk spices.

Bexxie said...

this looks lovely and the photos are great!

p.s. you've been tagged!

http://piesandbass.wordpress.com/2008/09/08/meme-and-other-things/

Anonymous said...

Awsome inspiration! I'm gonna try it! Missing seeing you,

KM

Ile de France said...

Hello,

While looking for blogs on food, wine and cheese topics, I came across your website and found it very interesting.
I’m emailing on behalf of Ile de France, a French cheese importing company
(Schratter Foods, since 1936). Their most popular and award winning cheeses
are the Ile de France Brie, Ile de France Goat and Ile de France Camembert.
(Ile de France Brie being the very first Brie imported to the US over 70
years ago.)

We would like to know if you would be interested in receiving a sample of
these French cheeses and write about one of them in your blog.
This is our second “sampling project” this year, and you can check online what other bloggers wrote last time: iledefrancecheese.com/blogs

Ile de France Cheese would send you one Goat cheese, or one Brie or a Camenbert to taste and comment on.
Please let us know before September 16th which cheese would you be interested in sampling and writing about.

We are giving you the choice between these three different products, because we plan to send you another type of Ile de France cheeses to sample later on this year if you enjoyed this project.

The cheese will be shipped in a cooler (UPS overnight) the 23rd of September.
Therefore we would need from you an address where someone can receive the UPS delivery.

We hope you will be interested in participating. In case you are not, rest assured, that we would not contact you anymore.

In addition to the sampling program, we are also launching a recipe contest.
The first prize will be $1000. The second and third prizes will be a cheese basket worth $150.
In order to participate, you would need to send us a picture/pictures or a video of you cooking with Ile de France cheese as well as the recipe itself. You may enter any type of dish (soup, sandwich, desert, etc.), as long as it includes Ile de France cheese. (There are no obligations to participate in the contest, weather you accepted and received the cheese or not.)
The recipe contest will start on September 25th and will end on October 15th when the voting will start.
More information on the contest will be posted soon on iledefrancecheese.com.
If you are interested in participating please let us know.

Please do visit our website (www.iledefrancecheese.com) anytime, it is full of cheese recipes, tips, pairing ideas, and much more, regarding other specialty cheeses such as Morbier, Comté or Boursault.

Feel free to pick any of our recipes to write about as well, just remember that you need to mention the source and place a link to our website.

Looking forward to hearing from you,
Alex
alex@iledefrancecheese.com

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