oftt

Jerk Chicken Breasts

by Lisa
Print Email

for the jerk marinade:
4 scallions, coarsely chopped
1 medium red onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 Scotch bonnet or habanero chiles, coarsely chopped
1 tablespoon freshly grated ginger (about 1-inch piece)
1 tablespoon dried sage
1 tablespoon dried thyme
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon cayenne pepper
2 teaspoons salt
2 teaspoons ground white pepper
1 tablespoon dark brown sugar
1/2 cup orange juice (about 2 oranges)
1/4 cup lime juice (about 2 limes)
1/4 cup malt vinegar
1 tablespoon canola oil
2 tablespoons soy sauce
1 tablespoon dark rum

for the chicken:
6 to 12 boneless, skinless, chicken breasts
canola oil

For the jerk marinade, combine all ingredeints in a blender and purée until smooth. Yield: 4 cups.

Use 2 cups marinade for 6 breasts or all 4 cups marinade for 12 breasts.

Add marinade and chicken to a large resealable plastic bag. Seal, place on a plate to capture any leaks, and let marinate in the refrigerator for at least 2 hours, preferably overnight.

Preheat a grill or grill pan at medium-high to high heat. Once grill is hot, moisten a paper towel with oil and wipe down grates.

Remove chicken breasts from marinade, one at a time, and place on grill. Discard marinade. Grill for 4 to 5 minutes per side. Let rest for 5 minutes before serving. Yield 6 to 12 servings.

Sautéed Mustard Greens

2 tablespons olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 pounds mustard greens, thoroughly washed, and chopped
fine sea salt
freshly ground black pepper

Warm oil in a large sauté pan set over medium-high heat. Add shallots and cook until soft and translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add mustard greens and 1/4 cup water. Cover and cook until tender, about 5 to 8 minutes. Uncover and allow any residual liquid to evaporate. Season with salt and pepper. Serve immediately.

Yield: 6 to 8 servings.

 

- Recipe courtesy of Gastronomer's Guide

 

restaurant news

The Gallows - A South End Original
Boston
by Kitty Kaufman

gallows-490x329"We're a loud and welcoming hangout in the South End with a menu that changes weekly." It's Saturday and we can confirm the fun's here all right, along with everyone in the neighborhood. There's...

Read more...
O Ya
Boston
by Andrea Pyenson

o-ya-boston-sign.jpgI get more excited about a meal at O Ya, Boston’s spectacular little Japanese restaurant, than just about any restaurant I have ever visited – which is rare for me, because as much as I love...

Read more...
Hidden Treasures at Tacos Por Favor
Los Angeles
by David Latt

tacosporfavorextDriving on the freeway, looking at the streets and neighborhoods below, I often wonder what fabulous restaurants I'm missing. Tacos Por Favor is one of those places that I had heard about for...

Read more...
Seafood Along the Rhode Island Shore
New England
by David Latt

riflosIf you've come to the area to enjoy great food, there's more to Rhode Island than just Providence. Hop in your car and head south. Everywhere you go, you'll be rewarded with wonderful meals in...

Read more...