Lubbers Jerk Chicken With Peach Salsa

Submitted by Annacia

"When yer galleon be perched in dry dock to be having her barnacles scraped that do be the time to enjoy yer neighbors fresh chickens (be sure ye be leavin' no trail of feathers to yer shack!). Don't rush it, Let it soak in the goodness of yer larder then ye'll have some grub to remember on yer next voyage matey. Plan to start this fine feast the day before. Prep time is the marinating time. Created for Raiders of the Lost Pantry Contest."

 

• Ready In: 6hrs 40mins
• Ingredients: 21
• Serves: 6

ingredients

• CHICKEN

• 2 tablespoons allspice berries
• 1 tablespoon thyme leaves
• 2 tablespoons desiccated coconut
• 4 garlic cloves
• 2 jalapeno peppers, halved and stems removed (use Scotch bonnets or habaneros if you really want to heat things up)
• 6 scallions, roughly chopped
• 1 tablespoon black peppercorns
• 1 1⁄2 teaspoons sea salt
• 1⁄2 teaspoon grated nutmeg
• 1⁄2 teaspoon cinnamon
• 1 piece fresh ginger, 2-inches, thickly sliced
• 2 large limes, juice of
• 6 large boneless skinless chicken breasts

• PEACH SALSA

• 8 canned peach halves (very well dried with paper towels and diced)
• 2 limes, juice of
• 2 teaspoons honey (can use more if you like more sweetness)
• 1 tablespoon rum
• 3 tablespoons diced red bell peppers (same size dice as the peaches)
• 1 tablespoon chopped fresh cilantro
• 1 small garlic clove, finely minced
• 2 tablespoons finely chopped red onions or 2 tablespoons sweet onions

directions

1. CHICKEN:

2. Put allspice, thyme, coconut, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger and lime juice in a blender or food processor and grind to a rough paste.
3. Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon to turn and rub it.
4. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
5. Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 40 mins or up 1 hour, until well browned and juices run clear (start checking at 40 mins, you don't want it overcooked and dry and smaller pieces will take less time). Put dish under the broiler for just a minute or so to char chicken slightly. Remove and serve with the peach salsa (and coconut rice, if desired).

6. PEACH SALSA:

7. Combine all ingredients and refrigerate until serving time.
8. The flavor is best if the salsa is refrigerated for 6 hours or overnight.

Reviews

[the great hunter]

This was very different. My wife and I did not care for it so much. This is not the way jerk chicken should taste. I'm sure with the ingredients you had to use that it is okay, but we probably will not make this again. (Just a note, your information at the beginning is quite confusing).

 

[Baby Kato]

We really enjoyed this hot and spicy dish. The chicken was perfectly seasoned and cooked. The salsa was out of this world, it was just wonderful with the chicken, a perfect balance. I served the chicken and salsa with coconut rice and homemade creamed corn for a wonderful meal. Great use of contest ingredients...Good Luck in the Contest.

 

[rpgaymer]

I've never had jerk chicken before, so I didn't know what to expect with this recipe. The peach salsa sounded delicious though, and it was indeed. The rub on the chicken tasted quite bitter to me though, but everyone else loved it (and they said the bitterness is characteristic of jerk chicken anyway). I guess jerk chicken is just not for me! The peach salsa and coconut rice helped quite a bit in toning down the bitterness at least. [Made & Reviewed for PRMR]

 

[breezermom]

I grilled my chicken because it was just too hot to get the oven going in the house! Plus, I prefer my chicken on the grill. I used 3 jalapenos because I definitely wanted some heat. I also used fresh peaches that were nice and ripe instead of the canned ones, and loved the salsa! Can't wait to try it with fish sometime. Thanks for sharing!

 

[Rita1652]

I cut the recipe in half using 2 breasts. Marinaded overnight. I loved everything about this recipe except the cooking method of choice, Jerk should be grilled and that is what I did. Oiling the hot grill grates and cooked 4 - 5 minutes per side. Let rest 5 minutes. Even my DH didn't complain about the cinnamon and nutmeg. Maybe because my jalapeno was nice and hot. I did use parsley in the salsa for DH would have nothing to do with cilantro. I did add cilantro to mine at serving I must say one breast is a bit much for one person. Yes I did eat the whole thing! But I regretted it after. So very filling. As for the peaches I didn't towel dry them and didn`t see any reason for it. I did wonder why not any heat in the salsa but the chicken produced enough heat which making it all good and ymmy. Loved the intro!