One of the great things about being on vacation is that I finally have time to spend some time doing nothing. Which for me means reading magazines. Catching up on a stack of things from the last few months, Craig found this really cool article in Men’s Journal about global grilling – which included some really delicious looking recipes. The Jamacian Jerk Chicken particularly appealed to us – mainly because we came home to an abundance of ripe chili peppers and needed something to do with them. The recipe called for scotch bonnets – one of the hottest types of chilies – which I have quite a few of, so it was decided that would be the first home cooked meal when we returned.
Using the Men’s Journal article as a guide – I adapted this recipe for jerk chicken. It’s smoky and sweet with just enough heat. Because we LOVE spicy sauce – I paired this with a Scotch Bonnet Sauce recipe I found on Epicurious. I didn’t have enough scotch bonnets, so I used a couple different types of chilies and made a few changes. And DAMN this is one hot sauce. A drop is enough to flavor an entire piece of chicken!
This chicken was paired with Jamacian rice and beans (recipe coming tomorrow) which was the perfect creamy, cooling antidote to the spicy chicken.
A note about chili peppers: choose your chilies carefully – if you can’t handle a lot of spice, stick with a milder chili like anaheim, poblano, cubanelle or anchos. The seeds and membrane are the hottest part of any chili – so if you want to minimize heat, seed and clean each chili (wearing gloves). I throw mine in whole, which means maximim heat, but feel free to adapt to your palate.
- 4 bone-in chicken breasts
- olive oil spray
- Jerk Rub:
- 2 tbsp molasses
- ¼ cup apple cider vinegar
- juice of 1 lime
- 1 scotch bonnet (or habanero) pepper, washed
- 4 cloves of garlic
- ½ red onion
- 2 bay leaves
- 2 sprigs of thyme (approx 1 tbsp)
- ½ tsp allspice
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp sea salt
- Chili Sauce:
- 3-4 chili peppers (scotch bonnet, habanero, serrano, Thai, ect...)
- ¼ cup yellow mustard
- ¼ cup orange juice
- juice of ½ lime
- 1 tsp brown sugar
- ½ tsp cumin
- ½ tsp curry powder
- ¼ tsp corriander
- Make the rub. Combine all rub ingredients in a food processor and pulse until a thick paste is formed.
- Pat chicken breasts dry and place in a large pan.
- Rub the chicken breasts with the jerk rub, covering all surface area and rubbing mixture under the skin
- Marinate for at least 2 hours (ideal = 4 hours)
- Roast or grill chicken until cooked safely to 165 degrees Farenheit
- Make chili sauce: combine all ingredients in a food processor
- Serve chicken drizzled with sauce