Jerk chicken is one of those ideal summer dishes – fun and festive enough for company and quick enough, after the initial marinade, for every day. Pair it with a Mango Salsa and maybe some trendy Sweet Potato Fries and you have a party on your hands.
I have definite opinions on Jerk Chicken – I think using fresh thyme, fresh ginger and whole allspice makes all the difference in the world in terms of flavor. Adjust the heat up or down by add more or less Habanero or scotch bonnet, but please, don’t skimp on the fresh thyme! Throw out that bottle of Jerk sauce in your cupboard or fridge and spend five minutes whipping up this simple marinade in the blender and watch your family and friends go nuts over this chicken.
Why the quotes around “Jerk” Chicken in the title? It’s pretty difficult to have “real” Jerk Chicken here in the states without all the traditional ingredients and methods – if you have a source for Pimento wood, smoke this – and send me some of those chips to me! In the meantime, I’m pretty satisfied with this grilled recipe.
Bone in chicken pieces are great if you want to spend the time on the grill, slowly cooking this to a tender perfection, but for a crowd or weeknight cooking, you can’t beat a boneless breast – just watch them carefully so they don’t dry out. This marinade is marvelous with pork chops, also.
Buy the chicken on sale and you’re sure to have a budget dinner. The Jerk Chicken runs a measly $1.27 (note: I don’t count spices) and I’ve added my crispy Stupid Simple Sweet Potato Fries and some Mango Salsa to bring some freshness to the meal. You’ll have enough bank left to whip up a dipping sauce for the fries. I think you’ll like my Chile Lime Dipping Sauce.
- 1 teaspoon of allspice berries
- 1 teaspoon black peppercorns
- 1″ piece of cinnamon stick
- 1/4 teaspoon freshly ground nutmeg
- 1/2 cup roughly chopped green onion (or scallion)
- 3 tablespoons soy sauce
- 2 tablespoons of fresh ginger, roughly chopped (I use about a one inch “hunk”
- 1 Scotch Bonnet chile, seeded or up to five or six (the larger amount would be “crazy hot”
- 2 tablespoons chopped garlic
- 2 teaspoons fresh thyme
- 2 teaspoons sugar (brown or white)
- 1 teaspoon kosher salt
- 4 six ounce Chicken Breasts, chicken parts or pork chops (this marinade will be enough for 8 to 12 if you’re serving to more people)
Grind spices in spice blender or regular blender. Add all ingredients to blender or food processor and blend until fairly smooth. A little chunky is just fine. Marinate at room temperature one an a half to two hours, or overnight in refrigerator.
Scrape off any excess sauce, drizzle chicken with a teaspoon or so of oil and grill over a low fire. Grilling time will depend on the type meat you’re using. If cooking in the oven, preheat to 500 degrees and cook for about 20 minutes (again depending on what type of meat you’re using) turn and continuing to cook till done.
Grill or Oven Roast to a temperature of 165 degrees, remove, tent with foil and allow to rest for about 5 to 10 minutes.
Heat level: I generally use two chiles, sometimes three, but if I have company that I know is a bit afraid of heat, I’ll back it down to one. If you love the heat – go for more.
Note: Watch the Char marks on your grilled foods – they’ve been known for years to not be good for us.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Cal 239; cal fr Fat 30.88 (13 %); tot fat 3.4g; sat fat .83g; chol 72.58mg; tot carb 23.76g; fib 2.46g; sug 10.73g; prot 28.93g Note on Grilling: There is quite a bit of evidence that the char from grilling (and other cooking) is linked to cancer. It’s a good idea to be careful in the cooking process, limit these foods and know the facts.
Put Your own Spin on It:
- This is a very forgiving recipe – use as much or as little as you like of all the ingredients.
- No green onion? Try red onion, instead.
- Leftovers? This is marvelous on a pizza, especially thin, crispy one, maybe with provolone cheese and perfect sliced on a salad.
Recipe made July 2012