Huge credits for jerk chicken recipe goes to the novel, Bliss, written by Shay Mitchell and Michaela Blaney. It’s super tasty and I really liked it.
- 1 tbsp ground allspice
- 1 tbsp dried thyme
- 1 tbsp sage
- zest of 1 lemon
- 1 tbsp cumin
- 1 tbsp salt
- 1/2 tbsp red chilli flakes
- 2 tbsp agave
- 1 tbsp cayenne pepper
- 1/2 tsp ground cinnamon
- 2 tsps nutmeg
- 8 garlic cloves peeled
- 2 bunches scallions, chopped
- 2 1-inch cubes of fresh ginger
- 1 bunch fresh cilantro, leaves only
- 1 cup fresh line juice
- 1/4 cup tamari sauce
- 1/4 cup sesame oil
- 3 packages organic free range chicken thighs (or breasts)
- In a good blender, add all of the ingredients (minus the chicken) and blend until smooth.
- Place the chicken in a plastic container with an air proof lid, then cover with the marinade. Toss around the chicken and make sure all of it is coated evenly.
- Cover the container with a lid and leave in the fridge for 24 to 48 hours – yes that’s 1 to 2 days.
- Once the chicken has successfully marinated, pop the chicken on the grill for 6 to 8 minutes each side or bake at 375 degrees for 35 minutes.
Enjoy with some steamed rich and veggies and get carried away to Jamaica, mon!
I cut down on the recipe to be more suitable for 2 people – assuming 3 packages of chicken = 2 chicken breasts per pack for a total of 6, I cut everything roughly into a 1/3 of what the recipe called for. Realistically, you just need enough marinading sauce to cover the chicken any how. If you have a little extra of the marinade, it’s not a big deal, it can be cooked with the chicken and stirred into rice or something.
There are two ways I like to cook chicken. One is on the bbq and the other is in the oven. There are a ton of different ways to do this though. Today, I can cooking the chicken in the oven and I like to do that by wrapping the chicken up into tin foil because I find that it preserves the moistness of the chicken. One of the hardest parts about cooking chicken is getting it cooked the whole way though without drying it out or burning the outside which has happened to me on the bbq and is why I do not like pan cooking chicken breasts. I find that tinfoil in the oven fixes that problem and ensures evenly cooked, moist chicken
Voila! And bon apetite!
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