Friday, July 27, 2007

Jamaican Jerk Chicken, Coconut Rice, & Mango Salsa

So one of the What’s Cooking Nesties was looking for ideas for something to serve guests this weekend that wasn’t Italian or take out pizza. It was a hot and humid one in Portland, so I suggested some grilled jerk chicken with accompanying Carribean style dishes. It sounded so good that I decided to steal my own idea!

Jamaican Jerk Chicken

  • 1-1.5 lb. Chicken Breasts
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. Vegetable Oil
  • 1 Tbsp. Brown Sugar
  • Half of 1 Fresh Jalepeno Pepper, chopped
  • 1 tsp. Chili Powder
  • 1 large dash Onion, Garlic, and Ginger Powders
  • Juice of 1/2 a Lime
  • Spices for rub: Chili Powder, Ginger, Allspice, Oregano, Thyme, Cayenne, Cinnamon, Cumin

  1. In a medium to large glass bowl, mix all of the ingredients except the chicken and rub spices. Let it sit for 10-15 minutes to allow the jalapenos and other flavors to meld.
  2. Place chicken in marinade, turning to coat. Allow the chicken to absorb the flavors for about 30 minutes, flipping occasionally.
  3. Light the grill and heat to medium heat.
  4. In a separate bowl (it can be small), mix together the rub spices. Each spice should measure between 1/2 to 1 tsp. Go heavy on the chili, allspice, and ginger; go light on the cayenne, thyme, and oregano. Everything can go to taste.
  5. Remove the chicken from the marinade and place on a dry plate. Sprinkle the rub equally on the breasts and then with hands, massage in the spices. This is messy work!
  6. Cook the chicken on the grill, turning once to thoroughly cook the chicken through.

Coconut Rice
  1. In a rice cooker, add 2 cups white rice, quarter of a can of light coconut milk, and a dash of cinnamon.
  2. Cook through.
  3. When rice is ready, pour in another quarter of the can of coconut milk and stir. Let rice sit for a minute or two for milk to be absorbed further.

Mango Salsa
  • 1 Mango, chopped
  • 1 Small can Pineapple Pieces
  • 1 Tbsp. Cilantro, chopped
  • 1/2 Fresh Jalepeno, chopped
  • 1 Tbsp. Onion, very well chopped
  • Dash of Ginger powder

  1. Combine all of the ingredients and let sit for 30+ minutes for flavors to meld. Enjoy on top of chicken, fish, or as a side.

1 comment:

DeborahSW said...

This looks wonderful! I love Caribbean food.. the mango salsa looks so refreshing! :)