Grilled Jamaican Jerk Chicken Salad Food

GRILLED JAMAICAN "JERK" CHICKEN

Steps:

• Pound chicken to tenderize.
• Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight.
• Grill until just done.
• Do not overcook.
• Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.

GRILLED JAMAICAN JERK CHICKEN WITH SPEECY SPICY SAUCE

Steps:

• Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
• Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
• Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
• Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
• Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.

JERK CHICKEN

Steps:

• Make the marinade:
• In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.
• Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
• On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and covere if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.

JAMAICAN JERK CHICKEN

Steps:

• Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
• Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
• Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
• Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.

GRILLED JAMAICAN JERK CHICKEN SALAD

Steps:

• Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
• Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.