Jerk Spiced Chicken – Baked/Broiled or Grilled
(note: while this not the "real deal" it is a decent shortcut - and makes excellent leftovers)
The Paste:
2 Tbs Jerk Spice (Get a blend that lists actual spices)
~ 1 Tbs oil
½ an onion – peeled & roughly chopped
1 Tbs soy sauce
Juice of 1 lime (1-2 Tbs)
2 tsp fresh ginger
Combine in a blender.
and then stuff the paste under the skin – start the video at
about 1 min
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| If you have time and space - place it like this, uncovered in the fridge to dry the skin out a bit. The string is optional - it just helped fit the chicken on the pan I was working with. |
Simplest way to cook: Oven – on a pan lined with foil
(or if you are cooking greens - extra collard/kale leaves)
425˚F for about 25 min. When temps are showing close to done (finish temp = Breast
temp about 150˚F, Thigh temp about 170˚F)
Put under low broiler to crisp the skin, and finish cooking.
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| This one was done on the grill - but the point is - dark is FINE. |
Crispier way to cook: Grill – work with a clean grill, and then oil grate as its heating
– and then again right before you put on the chicken.
Start bone side down over medium direct heat for about 10 –
15 min (If the underside gets a bit crispy – no problem).
Change to indirect heat – and cook skin side down for about
20 min more - (Breast temp about 150F Thigh
temp about 170 F)
Rice to go along side:
2 cups cooked rice (cook rice, use leftover rice, 90sec.
rice etc.)
2 tsp oil
1 can Seasoned black beans (Cuban flavors, chili beans etc.)
partially drained.
1 red pepper – cut into small dice
2 cloves garlic – chopped
Cilantro
Heat the oil in frying pan over medium-high heat. Briefly fry garlic, then add peppers cook 5 –
8min. Add partially drained beans. Stir until heated through. Stir in the cooked rice. Heat it through.
Add greens – cook with the other half of the onion.
Need a greens recipe?
Pile o' greens (I had collards, arugula and sorrel) - rinsed and torn
1/2 onion (the other half), chopped
1 tbs fat/oil
chicken broth/water
salt/seasoning to taste
Heat the oil in the pan - cook the onion until soft. Stir in the greens. Add seasoning and broth/water - 1/2 way up the side of the pan. Bring to a boil, reduce to simmer. Let the broth slowly steam off. Over the course of 20 - 40 minutes, taste for doneness, add seasoning as needed. Add more liquid if they needs more cooking.
