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