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Wednesday, July 15, 2009

Caribbean Chicken


I really enjoy spicy foods, so when I saw an episode of Guy Big Bite’s on Food TV in which he made a spicy caribbean chicken I was anxious to try it. In the show he actually used the seeds of the jalapenos, and in the recipe it called for a seeded jalapeno. I seeded the jalapenos and regretted it, as I found the chicken could have been spicier. So if you like heat, try adding at least half the seeds of the jalapeno.

Apart from that, the flavors of this jerk recipe are incredible, the allspice stands out, but is not overpowering and rest of the flavors are nicely balanced. Guy also puts his in the oven for about 15 minutes, but I cooked them the entire time on the grill. They were still moist and had that great grilled aroma.

1 teaspoon allspice
1/4 cup red onion, chopped
1/2 cup green onions, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice, fresh
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons freshly chopped thyme leaves
2 tablespoons jalapeno, seeded, diced
2 teaspoons freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Lime wedges

Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.

Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for about 10 minutes (or until internal temperature is 165F) and chicken is white.

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3 comments:

Lo said...

Interesting. I've not seen a recipe for jerk that calls for jalapenos... I'd imagine it makes a version far more mild than scotch bonnets, which could be an asset for non-chile-heads (i.e. not me).

I definitely think jerk needs the grill. That smoky flavor is a prerequisite for authentic jerk flavor. Good call!

Helene said...

I am bookmarking this recipe. I really want to try Jerk Chicken, it looks yummy.

jasmine said...

The jalepenos also threw me a bit, but it's all about tempering the heat to your palate. Me, I can take Scotch Bonnets very nicely, so I may play around with this.

j

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