Savor Jamaican jerk chicken with rice and peas

Whether you prefer your chicken mild or spicy, chef Keisha Barnes from the Ritz Carlton Rose Hall in Jamaica has a jerk recipe that will suit your palate perfectly. Just add a side of rice and peas, and you're ready for a Jamaican feast from afar.

Jerk chicken breast
Servings:

Makes 8 servings

Ingredients

  • For marinade:

    • 10 Jamaican pimento berries
    • 1 Scotch bonnet
    • 2 scallions
    • 1/2 onion, medium, peeled
    • 4 peeled garlic cloves
    • 1 bay leaf
    • 1 tsp. fresh ginger, peeled
    • 4 sprigs of fresh thyme
    • 1/4 cup vegetable oil
    • 1/4 cup soy sauce
  • For chicken:

    • 8 medium chicken breasts, skin on

Preparation

Baking Directions:

For marinade:Combine all of the ingredients, and blend everything using a bar blender on medium speed for 30 to 45 seconds. The consistency should be that of a thick liquid.It can be stored in an air-tight container for up to one month in the fridge.For chicken:Brush the marinade onto the chicken breasts, making sure it covers all of the meat.Refrigerate the marinated chicken breasts for at least 24 hours so the flavor penetrates the meat fully.Turn your grill on medium heat, and remove the excess marinade from the breasts in order to prevent a flare-up. Set the chicken on the grill, skin first.Cook it for 6 to 8 minutes on that side, then turn it on the other side for 6 to 8 minutes as well.Using a food thermometer, make sure the chicken breast has reached an internal temperature of 165 degrees.Set them on a serving vessel and bring your dish to the table.

Jerk sauces

Ingredients

  • For mild sauce:

    • 1/4 cup wet jerk marinade
    • 4 tsp Lea & Perrins sauce
    • 2 oz Tabasco sauce
    • 2 cups pineapple juice
    • 1/2 cup ketchup
    • 3 cups sweet chili sauce
    • 1/2 cup soy sauce
    • 1/4 cup honey
  • For hot jerk sauce:

    • 1/2 cup wet jerk marinade
    • 4 tsp Lea & Perrins sauce
    • 4 oz Tabasco sauce
    • 1 cups pineapple juice
    • 1/2 cup ketchup
    • 2 cups sweet chili sauce
    • 1/2 cup soy sauce
    • 1/4 cup honey

Preparation

Baking Directions:

For mild and hot jerk sauces:Blend all ingredients in a bar blender. Keep in an air tight container for up to 1 month in the fridge.

Rice and peas
Servings:

Makes 8 servings

Ingredients

    • 1/2 cup dry red kidney beans
    • 2 cloves of garlic, crushed
    • 1 green Scotch bonnet pepper
    • 1 green onion, chopped
    • 1/2 medium onion
    • 2 sprigs of thyme
    • 1 tsp. of fresh ginger
    • 2 oz. butter
    • 2.5 cups rice
    • 2 cans coconut milk
    • Salt and pepper, to taste

Preparation

Baking Directions:

Wash the red beans under running cold water to wash off what is call the field dust. Beans are not washed while being processed as it would cause them to potentially germinate or grow mold.Set the beans in a stock pot, cover with water and bring to a gentle boil for 40 to 45 minutes with a lid on the pot.Add your chopped green onion, chopped onion, crushed garlic, grated ginger, thyme, coconut milk, whole green Scotch bonnet, butter, thyme and a teaspoon of salt.Let everything simmer for 8 to 10 minutes.Add the rice to the boiling liquid and simmer for 25 to 30 minutes. Check on the seasoning at the beginning to ensure that the level of seasoning is to your taste. Keep a lid over the pot to prevent evaporation.Remove from heat, allow excess steam to escape, and serve immediately.

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