(WSVN) - Let’s not be a jerk about this classic Caribbean dish that sets off an explosion of flavors in your mouth. Jerk chicken is on the menu, as we grab a Bite with Belkys.
The Dish: Jerk Chicken
The Chef: Chef Jouvens Jean
Jerk Wet Rub
Ingredients:
2 tablespoons granulated onion
2 ½ teaspoons dried thyme
2 tablespoons granulated garlic
2 teaspoons ground allspice
2 teaspoons ground black pepper
½ teaspoon ground cinnamon
1 teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons coconut oil
1 teaspoon ground ginger
½ teaspoon ground clove
½ teaspoon ground nutmeg
1-ounce honey
2 tablespoons brown sugar
½ ounce soy sauce
2 whole scotch bonnet peppers
Jerk Chicken marinade
Ingredients:
1 chicken leg quarter
2 tablespoons granulated onion
2 ½ teaspoons dried thyme
2 tablespoons granulated garlic
2 teaspoons ground allspice
2 teaspoons ground black pepper
½ teaspoon ground cinnamon
1 teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons coconut oil
1 teaspoon ground ginger
½ teaspoon ground clove
½ teaspoon ground nutmeg
Method of Preparation:
- Combine all the dry ingredients in a food processor and blend until all ingredients have incorporated. Then rub the seasoning onto the chicken.
- In a small bowl, combine all the wet rub ingredients. Rub the wet seasoning onto the chicken and allow it to marinate for up to 24 hours in the refrigerator.
- After 24 hours, remove chicken from the refrigerator and place it in a 350-degree Fahrenheit preheated convection oven for 12 minutes or regular oven for 18 minutes.
- Remove the chicken from the oven and allow it to rest for 5 minutes.
- Serve with your favorite side dish or Festival.
Enjoy
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