CEDAR PLANKED SALMON ON QUINOA AVOCADO SALAD RECIPE

Jamaican jerk chicken is a flavorful dish famous for its distinctive taste and cooking method. The term “jerk” refers to the unique spice blend used to marinate and season the chicken. US jerk chicken often varies in spice levels and ingredients, adapting to local preferences. While tasty, it may lack the intensity and authenticity of Jamaican jerk chicken. The Jamaican version typically features a bolder blend of spices, a distinct smokiness from pimento wood, creating a more unique and unforgettable flavor profile. This recipe is a perfect fusion of Jamaican and American jerk chicken for home cooking. Authentic Jamaican, without the intense smokiness from the wood. A delightful adventure!

4 chicken breasts, skin-on

1/4 cup extra virgin olive oil

2 tbsp brown sugar

1 tbsp dried thyme

2 tsp ground allspice

2 tsp smoked paprika

1/2 tsp cinnamon

1 tsp ground ginger

1 tsp ground cloves

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

2 1/4 tsp sea salt

1/4 tsp freshly ground black pepper

In a bowl, mix together all the rub ingredients, including the extra virgin olive oil. Carefully lift the skin off each chicken breast without detaching the skin completely. This creates a pocket between the skin and the meat. Rub the spice mixture below the skin of each chicken breast, ensuring that the spices come into contact with the meat. Also, rub the mixture on the surface of the chicken skin.

Place the chicken in the refrigerator and let it marinate for a few hours or overnight for maximum flavor. Preheat your oven to 425°F. Use a meat thermometer to control the internal temperature of the chicken. Insert the meat thermometer into the thickest part of one of the chicken fillets to monitor the internal temperature of the chicken. Cook in the oven uncovered until the chicken reaches an internal temperature of 162°F. Once the chicken reaches 162°F, remove it from the oven and let it rest for a few minutes. The temperature will continue to rise, reaching 165°F at the time of serving. By following these temperature guidelines, you’ll ensure that your jerk chicken is both flavorful and very juicy! I promise you this will be one of the juiciest chicken breasts you’ve ever tasted.

4 tomatoes, cored

1/2 red onion, cut into small chunks

2 tbsp extra virgin olive oil

2 garlic cloves, pealed

1 cup basmati rice

2 tsp sea salt

During the chicken marinating process, prepare the red rice. To start, prepare the tomato blend. Wash and chop 4 ripe tomatoes. Add a handful of herbs such as oregano, basil, and thyme to a blender. Then, add the chopped tomatoes, diced onion, and water to the blender. Blend until you achieve a smooth mixture. To sauté the rice, heat the extra virgin olive oil in a medium-sized saucepan over medium heat. Rinse 1 cup of basmati rice until it runs clear under cold water. Add the garlic cloves into the heated oil and stir until fragrant. Then, add the rice and sauté for about 2 to 3 minutes. When the rice turns opaque, it’s time to add the tomato blend. Pour the mixture over the rice and stir thoroughly to ensure even coating. Be cautious with the heat; if the saucepan is too hot, the mixture may boil too quickly. Season the mixture with salt. Once the rice is well-coated, bring it to a gentle boil, then lower the heat, cover the pan, and simmer for approximately 15 minutes to allow the rice to absorb the flavors and cook to perfection. Once the rice is cooked, use a fork to fluff it up and remove the whole garlic cloves. Your delicious red rice is ready to be served.

1/4 ripe pineapple, peeled, cored, and sliced

1/4 cup cane sugar

1/2 cup dark Jamaican rum

1/2 cup freshly squeezed orange juice

Sprinkle 1/4 cup of cane sugar evenly over medium heat in a large skillet. Allow the sugar to melt and caramelize. Do not let it burn. To ensure even caramelization, gently swirl the pan. When the sugar has become golden caramel, add the pineapple slices to the skillet. Cook the pineapple for 2-3 minutes on each side, absorbing the caramel flavor and slightly softening. Carefully add the 1/2 cup of dark Jamaican rum. When flaming the pineapple, use a long lighter to ignite the rum. Let the flames naturally subside or use a lid to put the flames out. Add 1/2 cup of freshly squeezed orange juice to the skillet once the flames have subsided. Stir gently to combine the flavors. Carefully cook and stir the mixture for two to three minutes until it thickens slightly, and the pineapple is coated with the caramel-rum sauce.

To create a nice Jamaican flavor for your flambéed pineapple, use a Jamaican rum that has a rich and robust profile, such as Appleton Estate Rum. A well-regarded Jamaican rum brand, Appleton Estate Rum, is a popular choice. You can use the Appleton Estate Reserve Blend or the Appleton Estate Signature Blend to enhance the taste of the caramelized pineapple in your recipe with notes of tropical fruit, spice, and oak. Remember that the choice of rum can influence the overall flavor of your dish, so feel free to explore different Jamaican rum options based on your preferences.

Now it’s time to plate the dish. As shown in the picture, nestled on the bed of red rice, Jamaican Jerk Chicken takes center stage, crowned by the Rum Flambéed Pineapple and a kick of sliced jalapeños. Use a metal ring to plate the dish and remove the metal ring after you added the pineapples.