A while back I bought this cookbook on a whim
and EVERYTHING in it is so good.
All of those caribbean flavors--sweet and spicy.
The author explains that "JERK" is an authentic Jamaican method of cooking pork, chicken, seafood, beef, fruits and vegetables over a fire pit or on a barbecue grill.
She also says that Jerk seasoning is highly specialized to include a combination of scallions, onions, thyme, allspice, cinnamon, nutmeg, chilies, and salt.
I love all of these flavors and I really love them all together.
I also love that they incorporate fruits and vegetables with all of the seasoning together with the meats.
So here are the recipes-I got the marinade recipe from the book,
but added the rest on my own.
The mango-avocado salsa really compliment the jerk seasonings and add another layer of freshness to the entire dish.
Jerk Marinated Chicken Thighs with Mango Avocado Salsa
For the marinade:
(From "Jerk From Jamaica")
1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Jamaican allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 habanero, jalapeño, or serrano chili, chopped
1 teaspoon freshly ground black pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar or distilled white vinegar
In a blender or food processor, combine all the ingredients and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month.
For the chicken:
4 cups chicken thighs
1 1/2 cups Jerk marinade
In a shallow pan, place the chicken and cover with the marinade for at least 4 hours (overnight is best, though). Reserve 3/4 cup marinade.
For the Mango-Avocado Salsa
1/2 red onion, diced
1 large avocado, diced
1 large mango, diced
1/2 large tomato, diced
1 jalapeño pepper, minced
juice from 1/2 of a lime
salt to taste
Serve the chicken with the salsa on top.