Like it hot or not?!
When I crave jerk chicken I usually make a run down to Utica Avenue, Brooklyn, NYC. These guys have grills on the sidewalk smoking up aromas of spice and meat! The jerk foods are always liberally seasoned and satisfyingly spicy!
I don’t have a grill so I have to get creative with my oven! Of course an oven is no substitute for a grill, especially the outdoor kind, but I am very satisfied with the final product!
First, get the best and freshest whole chicken you can find. Pull together your jerk ingredients: Grace Jerk seasoning (I use the mild, it’s pretty spicy), thyme, cumin, and salt. I make a “paste” or a semi-dry marinade adding minced onion, garlic, and olive oil.
Rub your chicken with the jerk paste and refrigerate over-night or for a few hours before roasting.
Roast chicken at 400 degrees for about 20 minutes with the breast of the chicken covered in aluminum foil then reduce the heat to 350 to complete cooking.
I served this chicken with string beans I sautéed in olive oil and garlic with added sliced almonds.
Will I EVER get tired of chicken??? Probably not. It is delicious and can be cooked, grilled, roasted, in so many different ways. The spices used and method of cooking, alter the flavor making this meat extremely versatile.
Looking for more adventurous methods to cook chicken. Does anyone have an over-the-top idea for cooking chicken? I may be willing to try it as long as it has nothing chocolate in it…
I love flavorful food and the spices of India always produce satisfying dishes.
Good Indian food is highlighted and infused with spice that adds richness to simple chicken and vegetables.
I don’t exactly look for a lot of “heat” as so many Indian dishes have, because just heat without flavor is not good.
Of course, I still have a lot to learn about true authentic Indian spices as you can see here, I used commercial curry…
(Also, I did not use the pad thai sauce at all, too difficult to edit it out.)
The combination of garlic and ginger is incomparable, it really makes the dish!
I made a marinade for the chicken pieces using ginger, garlic, onion, cumin, and jalapeno sautéed in canola. Then I added this sauté to about 2 tablespoons of the curry paste.
I let the chicken marinate for a couple of hours then roasted in the oven for about 30-40 minutes.
Chicken pieces cook much faster than whole or halved chicken and the thicker the marinade or rub, the longer the cooking time. I guess it acts like a “coat” on the chicken.
Well, the chicken was very tasty and a side simple salad is a refreshing accompaniment!