As if the lamb chops on Friday didn't do it for you, this was dinner Saturday. It was a beautiful day, around 60 degrees and sunny, and chicken on the grill was the perfect dinner. All week Chuck and I had browsed Jamaican Jerk rub recipes and after getting a good idea of what it entailed and what he wanted, he whipped up the rub/marinade Friday night and let it sit in the fridge over night. The result was the perfect combination of flavors.
Jamaican Jerk Chicken
Ingredients:
1 Whole Chicken
Rub:
2 t Ground Allspice
2 t Dried Thyme
2 t Ground Nutmeg
2 t Ground Cinnamon
2 t Fresh Ginger
2 T Brown Sugar
1/4 c. Tequila
1/2 c. Cider vinegar
1/4 c. Soy Sauce
1/4 c. Lime juice
1/4 c. Orange juice
2 Fresh red chilis
2 Shallots
2 Garlic cloves
Handful of cilantro
1 Habenero pepper
Directions:
1: Blend together all ingredients for the rub. Refrigerate overnight.
2: Clean chicken and remove the back bone. Once the back bone has been removed,
split chicken along the breast bone.
3: Cut a small hole in the skin near the end of the leg and tuck the leg into the hole.
Sanitize everything as often as you can during these steps. Don't want to get sick! I think Chuck sanitized the counters, cutting boards, sink, faucet handle, and doorknob to the pantry (where the trash is) 3 or 4 separate times during this process.
4: Place chicken in a large resealable bag and add marinade, rubbing to coat.
Refrigerate for no more than 2 hours. Tip from Chuck: You don't want to leave
this marinade on the meat for longer than a couple of hours before cooking
because its high acidity will start to cook the meat. This is the way ceviche is
cooked.
5: Remove from fridge and let rest at room temperature for 30-45 minutes.
6: Heat up the grill and place the chicken skin side down for 5-10 minutes to allow a
nice sear.
7: Flip the chicken over and place over indirect hear at 450 degrees for 90 minutes or
until thigh temperature reads 165 degrees and the juices run clear.
8: Remove from the grill and let rest under tented tin foil for 5-10 minutes before
serving.
Chuck placed an entire half chicken on his plate. Since I didn't want that much, he started to carve mine and the chicken literally fell apart. It was cooked perfectly.
With the chicken we had a sliced baked potato topped with garlic chive aioli. If your mouth isn't watering yet you might want to get checked.
Sliced Grilled Potato with Lemon Garlic &
Chive Aioli
Ingredients:
1 Russet potato
2 T Butter
Salad Supreme seasoning
Kosher salt
Pepper
Lemon, Garlic and Chive Aioli
2 c. Plain Greek yogurt
1 Garlic clove
2 T Chopped chives
1 Lemon zested, and half of it juiced
2 T Chopped fresh parsley
2 T Dijon mustard
Directions:
1: Stir together all of the aioli ingredients together and refrigerate.
2: Incompletely slice the potato into 1/2" pieces (don't slice all of the way through)
3: Add some butter between each of the slices and top with a sprinkling of Salad
Supreme, salt, and pepper.
4: Wrap with aluminum foil and place on the grill over indirect heat for 90 minutes.
5: Remove from grill, remove foil, and serve with aioli as your topping.
We did have some greens with this. Thinly sliced English cucmbers tossed in apple cider vinegar sprinkled with salt and pepper. Put this in the fridge, covered as you cook everything else and it's a great, light side dish!
The leftover aioli has been versatile and delicious. Monday night we used it for a dip with potato chips and I used it on my BLT instead of mayo. Tuesday I shredded some of the leftover chicken, added a strip of bacon pieces (left over from BLTs), and stirred in the aioli for an open faced chicken salad sandwich.
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