Jamaican Jerk

Ingrediënten

For the Jerk Marinade:

1 tablespoon allspice

1 tablespoon dried thyme

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground black pepper

1 teaspoon salt

1 tablespoon brown sugar

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2-3 Scotch bonnet peppers, seeded and chopped (adjust to taste)

1 small onion, chopped

2 scallions, chopped

2 tablespoons Worcestershire sauce

1/4 cup soy sauce

1/4 cup white vinegar

Juice of 1 lime

1/4 cup orange juice

2 tablespoons vegetable oil

For the Chicken:

2 pounds bone-in, skin-on chicken thighs or drumsticks

For the Wet Jerk Sauce:

Reserved marinade

1/2 cup ketchup

2 tablespoons molasses or honey

1/4 cup chicken stock or water

For the Vegetable Medley:

1 tablespoon vegetable oil

1 cup cabbage, shredded

1/2 cup carrots, julienned

1/2 cup bell peppers, sliced

Salt and pepper to taste

Instructies

Instructions

Prepare the Marinade:

In a blender or food processor, combine all marinade ingredients until smooth, ensuring the Worcestershire sauce is well incorporated.

Marinate the Chicken:

Place chicken pieces in a large bowl or zip-top bag.

Pour marinade over the chicken, reserving about 1/2 cup for the sauce.

Ensure chicken is well-coated.

Cover and refrigerate for at least 4 hours, preferably overnight.

Cook the Chicken:

Preheat grill or oven to 375°F (190°C).

Remove chicken from marinade, allowing excess to drip off.

Grill or bake chicken until fully cooked and skin is crispy, about 40-45 minutes, turning occasionally.

Prepare the Wet Jerk Sauce:

In a saucepan, combine reserved marinade, ketchup, molasses or honey, and chicken stock.

Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened.

Sauté the Vegetables:

In a skillet, heat oil over medium heat.

Add cabbage, carrots, and bell peppers.

Sauté until vegetables are tender-crisp, about 5-7 minutes.

Season with salt and pepper to taste.

Assemble the Dish:

Place sautéed vegetables on a serving plate.

Top with grilled chicken.

Drizzle wet jerk sauce over the chicken.

Serve with red beans and rice or dhalpourie roti on the side.