Sunday, October 14, 2007

Jamaican Jerk BBQ

The Yummy of today is Jamaican Jerk BBQ. You can do this with Chicken or Pork but I have also heard of good results in beef and fish. Now this is traditionally done over a grill or bbq pit but you can also use an indoor grill (like a foreman), or even a broiler.

Another thing I want to mention is that this recipe calls for scotch bonnet (aka habanero) peppers. They are HOT! If you prefer less heat to your food then please use another type of pepper. Also be very carefully when handling the habaneros. Their juice and seeds can burn and will burn your eyes if you rub your face after cutting one. So just be careful :)


Grill or broiler
large bowl
2qt or larger Pot
cutting board


1 tbl ground allspice
1 tbl dried thyme
1 1/2 tbs cayenne pepper
1 1/2 tbs pepper
1 1/2 tbs ground sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 tbs garlic (garlic powder can be used but fresh is better)
1 tbs sugar
1/4 cup oil (olive is best)
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
1 Lime juiced
1 tomato
1 Scotch bonnet pepper (habanero)
3-4 Green onions finely chopped
1 small onion finely chopped
4 to 6 chicken breasts or pork chops
1 box rice (10 min boil in bags make things easy!)
vegetable of choice (I used cream spinach from the freezer isle but you can use whatever)


Carefully seed and finely chop the habanero and trim the fat and icky bits from the chicken breasts/pork. In large bowl mix allspice, thyme, cayenne pepper, pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in olive oil, say sauce, vinegar, orange juice, and lime juice. Add habanero and onion, mix. Finally add your chicken or pork. Cover the bowl and let the meat marinade for at least 1 hour. Overnight (or all day if you make it in the morning) is better.

Prepare the rice by the directions on the box.

Start up your grill or broiler. Cook meat about 6 min on each side. Baste with marinade while it cooks to keep the meat from drying out. You can boil the leftover marinade in a sauce pan to server on the side as dipping sauce.

Plate up and enjoy! Wine pairings for this spicy dish is difficult. You need something that can muscle the heat into submission. I'd go with a strong Cotes du Rhone Villages or a Crozes Hermitage.


Noam said...

I'll try this tonight. Minus hot peppers. I can see that leading to potential blindness on my part.