Jerk Chicken

By Staff |

Ingredients

Jerk Chicken

1 ea. Onion, coarsely chopped
3 ea. Scallions, chopped
2 Scotch bonnet chilis, chopped
2 garlic cloves, chopped
1 T five-spice powder
1 T allspice ground
1 T coarsely ground pepper
1 t thyme, picked
1 t freshly grated nutmeg
salt TT
1/2 cup soy sauce
1 oz vegetable oil
Two Whole chickens, halved
4 ea. Scallion pancakes

Deviled Eggs

10 ea. Eggs (let eggs sit for 30 minutes out at room temperature before boiling)
2 cups mayonnaise
1 Tsp sriracha
1 pinch cayenne
Salt TT
1 tsp Onion jam
1 tsp Fried capers

Onion Jam

2 ea. onions
1 Tsp molasses
1 Tsp mustard seeds
Salt TT

Fried Capers

2 oz Capers. (Drain the brine)
16 oz Oil

Garlic Mayo

1/2 c garlic
2 c oil
4 c mayonnaise
Salt TT

Brussels Sprouts

2# Brussels sprouts sliced in half length wise
1/2 c Garlic mayo
1/4 c Fried garlic
2 cups Garlic oil
Sliced chives TT
Salt TT

Directions

jerkchicken.jpg

Jerk Chicken

In a food processor, combine the onion, scallions, chilis, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate for 8 hours to marinade. Grill the chicken over a high flame, until grill marks appear and either continue to cook on the grill completely or remove the chicken and put into a oven at 375 degrees for 35 mins till the chicken is cooked.   On the plate add pancakes chicken and serve.

Deviled Eggs

Using a large sauce pot fill with hot water and bring to a boil. In a stainless-steel bowl put ice and fill with water. Once the water has come to a boil using a slotted spoon place the eggs in the water can cook for 12 minutes. Set a timer and once the timer has alerted you remove the eggs and place them in the bowl of ice water to cool. Allow the eggs to cool in the ice for 10 minutes and then peel.  Slice in halves lengthwise.  Put yolks in food processor and mayonnaise sriracha salt cayenne. 

Onion Jam

Cook onions on medium heat in a rondeau once they start to caramelize add mustard seeds and molasses.

Fried Capers

In a small sauce pot place oil in the pot and bring to a simmer on the stove. Place the capers in the oil and move around in the oil using a slotted spoon. There will be large bubbles indicating that it is cooking, but when the bubbles become small remove from the oil and place on paper towel and blot dry. Reserve for the recipe.
Assemble:
Put onion jam on the inside of the egg white then pipe yolks add capers.

Garlic Mayo

Cook garlic in oil until caramelized reserve garlic puree in a blender until smooth. Once pureed add mayonnaise and salt. Strain the oil  

Brussels Sprouts 

Using a  Large pot add the oil and bring to a simmer. Fry Brussels sprouts until they start to turn brown. Once cooked season with salt and toss with garlic mayonnaise and chives.