Jamaican Cooking

Super-Simple Jerk Chicken

 

You'll Need:

  • 2 teaspoons allspice

  • 2 tablespoons brown sugar

  • 1/2 teaspoon cumin

  • 1/4 teaspoon cloves

  • 1/4 teaspoon cinnamon

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/8 teaspoon cayenne pepper

  • 1 tablespoon canola oil

  • 1 1/2 lbs. Boneless skinless chicken breasts

 

 

Let's go:

  1. Combine all the spices, brown sugar and oil in a small bowl. Preheat a skillet or grill to high heat.

  2. Rub the spice mixture over the chicken breasts (best to do this with your hands). You can layer the spice mixture on the chicken as thick or thin as you like – there should be enough to cover about 4 large chicken breasts or 1/1/2 lbs. Place the spice-rubbed chicken breasts on the hot grill or skillet. Cook for about 4 minutes on each side, until the exterior very deep, dark brown and the inside is no longer pink.

  3. Remove from heat and let rest for 5-10 minutes to let the juices soak in before cutting.

 

Hot Banana Salsa

 

You'll Need:

  • 1 large firm banana, peeled and diced

  • 1/2 cup each red, green & yellow peppers,
    seeded and diced

  • 3 tbsp chopped fresh cilantro

  • 2 green onions, chopped

  • 2 tbsp Fresh lime juice

  • 1 tbsp brown sugar

  • 2 tsp fresh minced ginger root

  • 2 tsp olive oil

  • 1 tsp habanero pepper, minced

  • salt to taste

Let's go:

Mix all ingredients together in a bowl, and season with salt. Serve within one hour.

 

 

Grilled Caribbean Banana Salsa

 

You'll Need:

  • 2 fresh pineapples, peeled, sliced vertically

  • 1 large, ripe firm banana, sliced in half vertically

  • 1 mango, skinned, peeled, sliced in half vertically

  • 1/4 cup olive oil

  • 1 tablespoon fresh lime juice

  • 1/4 cup minced red onion

  • 1/4 to 1/2 teaspoon crushed red pepper flakes

  • 2 kiwis diced

Let's go:

  1. Combine pineapple, banana and manago slices with the olive poil and lime juice. Toss to coat all the fruit.

  2. Place fruit on grill. Grill fruit 4 to 5 minutes each side, remove and cool slightly.

  3. Roughly chop the grilled fruit, reserving juices. Combine both with red onion, red pepper flakes and kiwi. Serve warm or room temperature. Great with grilled chicken or fish.

©2018 by The Food Connection. All rights reserved.

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