Dinner

Jeremy's Jerk Chicken

Chicken

Ingredients

  • 3 Large Boneless Skinless Chicken Breasts, cut into 1 inch chunks
  • 4 Large Bosc Pears, cut into 1 inch chunks
  • 2 Red Onions, cut into 2 inch square pieces
  • 1 Sweet Red Pepper
  • 1 Sweet Orange Pepper
  • 1 Red Onion
  • 3 Corn on the Cob, cut into 1 ½ inch Sections

Instructions

  1. Add all ingredients except for corn cobs together with half the jerk sauce in a zip lock bag
  2. Place in fridge over night
  3. Remove from fridge and allow to come to room temperature out of direct sunlight
  4. Boil Water and add corn segments with salt and oil
  5. Cook for approximately 4 min, drain and place in an ice bath to prevent continued cooking
  6. Place on a wood cooking board to drain and excess water
  7. Using metal skewers assemble as desired
  8. BBQ on medium high heat constantly basting the skewers with the jerk sauce until done
  9. Take remaining jerk sauce and reduce in a pan by half
  10. Serve on naan bread as a sandwich with yogurt and shredded lettuce if desired with corn segments served on the side

Jerk Sauce

Ingredients

  • 3 Scallions
  • 1 Large Garlic Clove, minced
  • 1 Large Red Onion
  • 1 Cubanel Pepper
  • 2 Scotch Bonnet Peppers, steamed and seeded
  • ¼ cup Lime Juice Fresh
  • 2 tbsp Malt Vinegar
  • 3 tbsp Soy Sauce
  • 3 tbsp Olive Oil
  • 1 tbsp Aromatic Salt
  • 1 tbsp Ground Cinnamon
  • ¼ cup Brown Sugar
  • 1 tbsp Fresh Thyme Leaves, chopped
  • 2 tsp Ground Allspice
  • 2 tsp Ground Pepper
  • ¾ tsp Nutmeg, grated

Instructions

  1. Combine all sauce ingredients into a blender or food processor and blend until liquid and well mixed


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