Feeling Like a Jerk

HorrorFFF Feeling Like a JerkAfter visiting the Cayman Islands for our honeymoon many moons ago, Allan and I began to crave Caribbean flavors.  Fortunately living in Florida, we’re relatively close to the Caribbean, its lifestyle and wonderful foods. Whenever we spot a dish with Caribbean flair on a menu, we don’t pass it up.

 

Last summer, Allan found a Bobby Flay Jerk Grilled Chicken recipe but tweaked the recipe (as only Iron Chef Allan could do) into fabulous a Jerk marinade that sends us back to the Caribbean with every bite.

 

When Allan last prepared this dish, he cubed the chicken and grilled it on skewers as bite size morsels for wraps and as his sous-chef, I made the mango salsa. The sweet paired with the heat is simply delicious!

 

 Feeling Like a Jerk

 

This marinade and mango salsa also works well with whole boneless chicken breasts for sandwiches or served on a bed of rice.

 

Jerk Chicken

Ingredients

1 lb boneless chicken breast

1/4 cup olive oil

½ red onion

1 large Habanero pepper, stem and seeds removed

1 tablespoon fresh ginger (about 1″)

3 cloves garlic

1 tsp thyme

1 Tbsp red wine vinegar

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Pinch ground clove

1 Tbsp ground allspice

1 Tbsp Kosher salt

1/4 tsp freshly ground black pepper

Juice of 2 fresh limes

¼ cup orange juice

 

Place all ingredients in a food processor (except the chicken) and puree until almost smooth. Place the chicken breasts into a gallon size Ziploc bag and pour marinade over the chicken.  Place bag in refrigerator and marinade for 24 hours.  The longer the chicken marinades the more intense the flavors and heat becomes.

 

Grill chicken on each side for 5 to 6 minutes or until cooked through.

 

Mango Salsa

2 mangoes, peeled and diced

1/4 cup finely chopped red onion (about one half red onion)

1 Habanero pepper seeded and minced

2 Tbsp chopped cilantro

Juice of one lime

3 tablespoons fresh orange juice

Salt

Pepper

 

Combine the mangoes, onion, cilantro, lime juice, habanero pepper and orange juice in a bowl and gently mix. Add a dash of salt and pepper to taste

 

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.

 

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

 

*Also submitted at*

08Nov21 gmbs 1 1 Feeling Like a Jerk

 

finer things friday Feeling Like a Jerk

 Feeling Like a Jerk

Denise

From start to finish, Denise is Run DMT, a Tampa Bay marathon mom on the run trying to maintain an easy pace through it all between races and raising three beautiful, brilliant children (ages 13, 9, 4). In 2007, I discovered a passion for running and I'm currently training for a seventh marathon as well as a variety of other races. In my spare time, I founded Tampa Bay Bloggers, a hyperlocal blogging network.

More Posts

Follow Me:
twitter Feeling Like a Jerkfacebook Feeling Like a Jerklinkedin Feeling Like a Jerkpinterest Feeling Like a Jerkgoogleplus Feeling Like a Jerkyoutube Feeling Like a Jerkyelp Feeling Like a Jerk

15 comments

  1. ofelianj says:

    OK the toughest ingredients for me to find will be fresh ginger, habanero, nutmeg, allspice. Making out the grocery list! Oh and I’ll need some music from a steel drum band

  2. Stacy (the Random Cool Chick) says:

    Ohhhhhhhh! I’m SO going to have to make this! Hubby and I got a taste for Caribbean food when we went on our first ‘real’ vacation to Punta Cana – and followed that with another trip 5 years later. It’s only been 3 years since we’ve been last, and we’ve been talking about going sooner rather than the every-5-years mode. ;) Maybe if I make this, he’ll decide to go sooner! ;)

  3. Pingback: Mmmmm Mangos!!! «

Leave a Reply