WSVN — As our special Bite series continues, it’s a spicy hot dish from Deco Drive’s Johnnie U. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Johnnie U
The Dish: Jerk Chicken

3-5 pounds of chicken (breasts, wings or drumsticks — your preference)

Marinade/Jerk Sauce
12 Scotch bonnet peppers
1/2 cup mustard
1/4 cup lime juice
4 cloves garlic (to taste)
1 medium onion
1 tsp. thyme
Salt and pepper (to taste)

Method of Preparation:
– Combine the ingredients for the marinade in a blender and puree to a smooth paste. Exact measurements of ingredients are not critical. Experiment to find the proportions that suit your own taste.

– Marinate the chicken in the jerk sauce marinade for an hour or more. Grill the chicken over medium heat until done (times vary depending on how big the chicken pieces are). Brush occasionally with the sauce for more "fire."    

– If you prefer, you can broil the chicken. If you broil, it’s not necessary to marinate. Place the chicken on a rack in a pan and broil until lightly browned. Then, coat the chicken liberally with the jerk sauce and continue broiling. Turn the chicken over and baste once more with the sauce. Remove from the broiler when the coating looks dry.

To Plate:
Serve with red beans and rice and a side of jerk sauce. **Warning: This sauce is VERY hot!!!

Serving Suggestion:  Pabst Blue Ribbon beer

Serves: 4-6

Join our Newsletter for the latest news right to your inbox