"What can be easier than putting everything in the marinade, keeping it overnight and cooking it the next day? This dish is full of flavor. I’ve used jerk seasoning here because this was for the kids but if doing this for grownups, you can easily omit the seasoning and add some habanero or scotch bonnet chillies. Be careful though, those chilies are HOT. A little will go a long way. I served the jerk chicken with a plate of yellow rice which is also a one pot recipe."
Caribbean Jerk Chicken
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Prep time 10mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 8 ounces cut into long strips Chicken
- 4 tbsp thinly sliced scallions
- 2 tsp thyme
- 2 tsp jerk seasoning
- salt
- 1 tsp pepper
- 1 tbsp brown sugar
- 1 finely chopped onion
- 3 cloves grated garlic
- 1 tsp ground ginger
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tsp nutmeg
- 2 tsp powder allspice
- 2 tbsp olive oil
- juice of one lime
Method
Step 1
In a bowl mix together onion, garlic, ginger, soy sauce, thyme, all spice powder, scallions, salt, pepper, brown sugar, vinegar, jerk seasoning, 1 tbsp olive oil and lime juice.
Step 2
Pour the marinade on the chicken and rub it on the pieces. Marinate overnight.
Step 3
Heat 1 tbsp olive oil in a cast iron pan. Let it become smoking hot. Put the chicken in the hot pan. Resist the temptation to flip the chicken. Let the chicken cook on medium high heat. Let the chicken brown and caramelize one side and start to leave the bottom of the pan before turning and cooking the other side. Serve hot on a plate of Yellow Rice .