Jamaican jerk chicken, full of fiery heat with warm flavors and a dash of sweet, serve it with sweet potatoes, brussels sprouts and grilled pineapple to complete the deliciousness of this meal.
In a small saucepan boil 2 tablespoons of aged rum with 2 tablespoons of water for 3 minutes. Transfer rum mixture to food processor. Add 1/3 cups of minced scallions, 2 minced garlic cloves, 2 tablespoon fresh thyme, 2 chopped Scotch bonnet peppers (if you can find them habanero chilies if you cannot), 1/4 cup chopped fresh ginger, 2 teaspoons ground cloves, 2 teaspoons ground cinnamon, 1 teaspoon of the following: ground nutmeg, salt, and pepper, sugar, 1/4 cup fresh lime juice, and 2 tablespoons soy sauce. Blend until smooth. The level of heat in this recipe comes from the amount of chile pepper. Adjust the spices to tame the heat.
Arrange whole, cut up, chicken in large roasting pan or baking dish. Keep the skin on the chicken to help absorb the spicy heat in the cooking process and to later discard some of the heat if you need to reduce some of the heat. Spoon spices over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally.
Remove chicken from jerk seasoning marinade reserving extra; sprinkle with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Trim the ends and remove loose or yellow leaves from a pound of brussels sprouts, slice in half. Wash and dry two sweet potatoes, dice the potatoes. Place the brussels sprouts and sweet potatoes in a bowl and toss with 3 tablespoons of olive oil. Salt and pepper to taste. Arrange the vegetables on a baking sheet in a single file.
Arrange oven racks placing one rack on the bottom and another in the middle. Place the chicken on the middle rack and the vegetables on the bottom. Roast in a preheated 350°F oven until chicken is cooked through and juices run clear when thickest part of thigh is pierced with a fork and the vegetables are tender and golden brown, about 50 minutes.
Fifteen minutes before chicken and vegetables are done start the pineapples. Heat a grilling pan on medium heat. When the pan is hot lightly brush with oil. In a small flat dish mix a 1/4 cup of sugar with a tablespoon of cinnamon. Open a can of pineapple slices. One by one remove the rings and coat with cinnamon sugar. Grill slices for 6 minutes on each side.
Heat the reserved jerk seasoning marinade in the microwave. Place pineapple on a plate and top with chicken. Drizzle the heated marinade around one side of the chicken. Spoon the vegetables around the other side of the chicken. Serve immediately! – Ella
• 2 tablespoons aged rum
• 4 tablespoons water
• 2 tablespoons corn syrup
• 1 tablespoon molasses
• 1/3 cup scallions, minced
• 2 garlic cloves, peeled, chopped
• 2 tablespoons fresh thyme
• 2 Scotch Bonnet Peppers, or habanero chile, with seeds, chopped
• 1/4 cup fresh ginger, chopped
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dark brown sugar
• 1/4 cup pineapple juice
• 2 tablespoons soy sauce
• 3- to 3 1/2-pound chicken, quartered, rinsed, patted dry
- Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
- Transfer rum mixture to food processor. Add the scallions, garlic, thyme, chilies, ginger, cloves, cinnamon, nutmeg, salt pepper, sugar, pineapple juice, and soy sauce. Blend until smooth. Add additional water, up to 2 tablespoons, as needed.
- Arrange chicken in large roasting pan or baking dish. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally.
- Preheat oven to 350°F.
- Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with a fork, about 50 minutes.