Heat up the end of summer with jerk chicken
Jerk Chicken Ricardo Tested
Marinade 3 habanero peppers, seeded and halved 1 shallot, cut into pieces 3 green onions, cut into pieces 4 garlic cloves, halved 3 tbsp (45 ml) brown sugar 3 tbsp (45 ml) cider vinegar 3 tbsp (45 ml) soy sauce 2 tbsp (30 ml) olive oil 1 piece ginger, about 1 inch (2.5 cm) thick, coarsely chopped 1 tbsp (15 ml) ground allspice 1 tbsp (15 ml) ground nutmeg 1 tsp (5 ml) fresh thyme leaves 1/2 tsp (2.5 ml) ground cinnamon 1/2 tsp (2.5 ml) salt Chicken 12 skinless chicken drumsticks 4 cups (1 litre) chicken broth Marinade In a food processor, purée all the ingredients until smooth. Set aside. Chicken In a large pot over medium heat, bring the chicken and broth to a boil. Cover and let simmer for about 20 minutes or until the chicken is cooked through. Keep the broth for another use.
In a large glass dish or a sealable plastic bag, combine the cooked chicken and marinade. Cover the dish or seal the bag. Refrigerate for 2 to 12 hours. Drain the chicken and reserve the marinade.
Preheat the grill, setting the burners to high.
Oil the grate.
Grill the drumsticks for 10 minutes on each side, brushing with the reserved marinade, until the meat is heated through and caramelized.
Serve the chicken with green mango salad.
Makes 4 to 6 servings.
Green Mango Salad Ricardo Tested
2 large unripened mangoes, peeled and julienned 1 carrot, peeled and julienned 2 green onions, chopped 1 garlic clove, finely chopped 1/2 bird’s eye chili pepper, finely chopped 1/2 cup (125 ml) white vinegar 1/2 tsp (2.5 ml) salt 1 whole clove