Prep 6 hrs
Cook 40 mins
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.
- 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
- 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
- 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.
- Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon to turn and rub it.
- Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
- 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).
- PEACH SALSA:.
- Combine all ingredients and refrigerate until serving time.
- The flavor is best if the salsa is refrigerated for 6 hours or overnight.
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).
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.
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]