Pineapple salsa
Servings: 4 people
Ingredients
- 1/2 Each Fresh whole pineapple Diced small
- 1/2 Each Red bell pepper Diced small
- 1/2 Each Small red onion Diced small
- 1 Each Jalepeno Minced cored and seeded
- 2 Tbls Cilantro Chopped
- 2 Tbls Lime juice Fresh
- 1 Tsp Salt
Instructions
- Combine all ingredients toss to fully coat and refrigerate at least 10 minutes
Jerk chicken is a labour of love. It takes a decent amount of ingredients but is so worth the effort. I grill mine and finish in the oven but you can cook in oven and broil to finish. I prefer bone in chicken breasts because I am not a dark meat chicken fan. Using the whole chicken cut into 8’s, Chicken thighs bone in, leg quarters and wings all are perfectly good choices. Boneless breasts are not a good choice for jerk chicken.
It is important to marinade over night minimum 8 hours or you will not get the depth of flavor you want.
I made this dinner with an attempt at caribbean collards and they were simply not good so I am not including recipe
Jamaican jerk chicken
Servings: 4 people
Ingredients
- 4 Each Bone in chicken breasts
- 9 Each Scallion Chopped
- 6 Clove Garlic Peeled
- 3 Each Habenero peppers Seeded and cap off
- 2 Inch Chunk ginger Peeled cut up
- 1/2 Cup Lime juice Fresh
- 1/4 + 1/8 Cup Soy sauce Or Braggs liquid aminos
- 3 Tbls Brown sugar
- 1 Tbls Thyme Dry
- 1 Tbls Allspice Dry
- 1 Tsp Nutmeg
- 1 Tbls Chinese five spice
- 2 Tbls Canola oil
Instructions
- Add all ingredients except chicken in food processor
- Pulse to blend do not make smooth should be finely minced puree
- Separate 1/3 of marinade out and reserve
- Pour marinade into gallon zip lock and add chicken massage to fully coat. Refrigerate overnight
- Preheat oven to 450 degrees
- Pre heat grill to 450 degrees and add chicken skin side down
- Turn every 4 minutes making sure to get nice sear but not burn
- Using thermometer when chicken reaches internal temp of 130 degrees remove and place in oven
- When chicken reaches 165 degrees internal temp remove and serve
Coconut Rice
Servings: 4 people
Ingredients
- 1 Cup Jasmine rice Thouroghly rinsed
- 3/4 Cup Coconut water
- 1/2 + 1/8 Cup Coconut milk
- 2 Tbls Toasted coconut
- 1 Tsp Rum
Instructions
- Bring liquids to a boil
- Add rinsed rice bring back to simmer
- Reduce heat to low cover and cook for 17 to 20 minutes
- Let rice set for 15 minutes before serving
- Top with toasted coconut
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