Recipe of the Week!March 10, 2010
Today’s recipe might set the record for the shortest Recipe of the Week for all time, but it’s so good that brevity be damned.
I had the good fortune to visit Jamaica as a teenager, and one of the most memorable things from the trip was the jerk chicken and jerk pork. They sold it everywhere, usually in little roadside stands. “Jerk” refers to dried meat (aka “jerky”), but it specifically means the blend of spices, including scallions, allspice, and the Scotch Bonnet pepper (basically the same as a habanero). The meat is marinated in the jerk seasoning and then slow-cooked (usually grilled) until it bursts with flavor. The specific marinade I used here can be found in specialty markets or online – but I think the key is getting an imported Jamaican product, as opposed to a domestic version. I have tried some domestic ones, and they are ok, but don’t hold a candle to this one. It’s super spicy, but wonderfully edible. It’s best to marinate the chicken for 24 hours if possible. A little goes a long way, so one bottle will make several meals. I served this with rice and some fried bananas. Put on a little Bob Marley and this week’s Recipe of the Week takes you to Jamaica, mon! Enjoy!
Spicy Jerk Chicken
4 skinless, boneless chicken breasts
4 oz. Jamaican jerk marinade
Heat grill on medium, or heat oven to 350. Scrape most of the marinade off the chicken. Grill breasts over direct heat for approx. 10 minutes per side, or until done – or place breasts in a roasting pan and cook in oven for about 20-25 minutes or until done. Eat!