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Jerk chicken
2024-05-27
https://www.metro.ca/userfiles/image/recipes/Poulet-Jerk-12304.jpg
PT30M
PT25M
PT24H55M
For the jerk marinade, place the chicken thighs in a container with high sides. Place all the marinade ingredients in a food processor and grind them until you obtain a relatively smooth paste. Pour this marinade onto the chicken and cover with cling wrap. Let the chicken marinate in the fridge for 24 hours (12 hours minimum). Remove the excess marinade with your fingers and place the chicken on a baking sheet.In the meantime, put the red beans in a high container and cover them with water. Let the beans soak for 24 h, either in the refrigerator or at room temperature.Discard the water and transfer the beans to an adequately-sized pot. Cover with cold water, lightly salt and bring to a boil. Skim off the top and lower the heat to the minimum. Remove the pot from the heat after 30 minutes or once the beans are tender. Strain the beans, setting aside their broth.To 700 ml of bean broth (if there’s less than that left over, thin it with some water until you have 700 ml of liquid) add the rice, the clove, a generous pinch of salt, the thyme, the olive oil and your desired quantity of hot sauce. Bring to a boil, cover and let cook 10 minutes longer. Remove the thyme and clove from the rice. Add the beans; let them cook 5 minutes longer. Let the rice rest for 5 minutes.On a very hot BBQ, grill the chicken thighs for about 5 minutes per side. If necessary, finish cooking on the top rack of the BBQ, covered. Let the meat rest for 10 minutes, and then reheat it on the grill for 2 minutes.Serve the chicken with the sticky rice. Enjoy!Source: Martin Juneau
4
0
0
0
0
8 chicken thigh
marinade:
80 mL olive oil or vegetable oil
100 mL orange juice
50 mL lime juice
1 Spanish onion
1/2 bunch green onion
1/2 bunch coriander
1/2 bunch Thyme
4 cloves garlic
2 hot pepper hot pepper (ideally Scotch Bonnet)
25 g strong mustard
40 g Badia spice mix
25 g Paprika
20 g Salt
5 g cayenne pepper
Rice:
100 g dry red beans
400 mL basmati rice
1 clove
4 sprig thyme
25 mL olive oil or vegetable oil
To taste Salt
To taste hot sauce
Jerk chicken
4
main dish
0:30
Preparation
0:25
COOKING
24:55
TOTAL TIME
Ingredients
-
8
chicken thigh
-
marinade:
-
80 mL
olive oil or vegetable oil
-
100 mL
orange juice
-
50 mL
lime juice
-
1
Spanish onion
-
1/2 bunch
green onion
-
1/2 bunch
coriander
-
1/2 bunch
Thyme
-
4
cloves garlic
-
2
hot pepper hot pepper (ideally Scotch Bonnet)
-
25 g
strong mustard
-
40 g
Badia spice mix
-
25 g
Paprika
-
20 g
Salt
-
5 g
cayenne pepper
-
Rice:
-
100 g
dry red beans
-
400 mL
basmati rice
-
1
clove
-
4 sprig
thyme
-
25 mL
olive oil or vegetable oil
-
To taste
Salt
-
To taste
hot sauce
Preparation
For the jerk marinade, place the chicken thighs in a container with high sides. Place all the marinade ingredients in a food processor and grind them until you obtain a relatively smooth paste. Pour this marinade onto the chicken and cover with cling wrap. Let the chicken marinate in the fridge for 24 hours (12 hours minimum). Remove the excess marinade with your fingers and place the chicken on a baking sheet.
In the meantime, put the red beans in a high container and cover them with water. Let the beans soak for 24 h, either in the refrigerator or at room temperature.
Discard the water and transfer the beans to an adequately-sized pot. Cover with cold water, lightly salt and bring to a boil. Skim off the top and lower the heat to the minimum. Remove the pot from the heat after 30 minutes or once the beans are tender. Strain the beans, setting aside their broth.
To 700 ml of bean broth (if there’s less than that left over, thin it with some water until you have 700 ml of liquid) add the rice, the clove, a generous pinch of salt, the thyme, the olive oil and your desired quantity of hot sauce. Bring to a boil, cover and let cook 10 minutes longer. Remove the thyme and clove from the rice. Add the beans; let them cook 5 minutes longer. Let the rice rest for 5 minutes.
On a very hot BBQ, grill the chicken thighs for about 5 minutes per side. If necessary, finish cooking on the top rack of the BBQ, covered. Let the meat rest for 10 minutes, and then reheat it on the grill for 2 minutes.
Serve the chicken with the sticky rice. Enjoy!
Source: Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
