Jamaican Jerk Chicken Kebabs and Plantain Chips
Jerk Chicken Kebabs
Ingredients:
3 boneless skinless chicken breasts
1 pineapple
1 sweet/Vidalia onion
2 tsp jerk seasoning
1 tsp cayenne
1 tsp chili powder
1/2 tsp coriander
1/4 tsp cinnamon
1/4 tsp garlic
3 green onions
2 tsp fresh garlic
2 tsp fresh ginger
2 tbsp molasses
juice of 1 lime
1/4 cup soy sauce
1 tbsp Worcestershire
1/2 cup chopped pineapple (canned)
1/3 cup of rum
1 jalapeno
Directions:
1. Blend all ingredients from jerk seasoning to jalapeno in a food processor until smooth.
2. Take your chicken breasts and slice them in half so you have tenderloin like pieces.
3. Place in a plastic bag with marinade and refrigerate for at least 1 hour or up to 5 hours.
4. Soak your wooden skewers in water for at least 30 minutes so they don't catch on fire.
5. Take chicken out of the fridge and cut into cube-like pieces. Cut up your pineapple and onion in pieces for the skewer as well.
6. To assemble your kebabs, start wine onion, chicken, pineapple, chicken, and repeat. This should make you about 8 skewers.
7. Preheat the grill to medium high with canola oil on the grates. Drizzle a little extra marinade over the top of the kebabs.
8. Grill the kebabs about 3 minutes per side or until great color develops on all sides.
9. I put the marinade in a small pot and turned up the heat. I reduced it by half during the time the kebabs were cooking and I used a bit more to brush on top of the kebabs when they were done.
Baked plantain chips - I cut these about the thickness of a quarter, so they were thin like chips. However, if I was to do it again, I would cut them thicker and then smash them and flip them half way through cooking.
Ingredients:
2 green plantains
1 tsp sugar
1 tsp smoked paprika
1 tsp garlic
1/2 tsp salt
1/2 tsp pepper
4 tbsp olive oil
Directions:
1. Preheat oven to 400 degrees
2. Peel and slice your plantains. Lay parchment paper on 2 cookie sheets.
3. Toss the chips in olive oil and then toss in the seasonings. Make sure to pull apart the chips that are sticking to each other so that the seasoning gets on every chip.
4. Lay them out flat on the cookie sheets. Bake for about 20-25 minutes, flipping halfway through.
5. Serve right away.
Rockwell
2012
Zinfandel
Paso Robles, Ca
Ingredients:
3 boneless skinless chicken breasts
1 pineapple
1 sweet/Vidalia onion
2 tsp jerk seasoning
1 tsp cayenne
1 tsp chili powder
1/2 tsp coriander
1/4 tsp cinnamon
1/4 tsp garlic
3 green onions
2 tsp fresh garlic
2 tsp fresh ginger
2 tbsp molasses
juice of 1 lime
1/4 cup soy sauce
1 tbsp Worcestershire
1/2 cup chopped pineapple (canned)
1/3 cup of rum
1 jalapeno
Directions:
1. Blend all ingredients from jerk seasoning to jalapeno in a food processor until smooth.
2. Take your chicken breasts and slice them in half so you have tenderloin like pieces.
3. Place in a plastic bag with marinade and refrigerate for at least 1 hour or up to 5 hours.
4. Soak your wooden skewers in water for at least 30 minutes so they don't catch on fire.
5. Take chicken out of the fridge and cut into cube-like pieces. Cut up your pineapple and onion in pieces for the skewer as well.
6. To assemble your kebabs, start wine onion, chicken, pineapple, chicken, and repeat. This should make you about 8 skewers.
7. Preheat the grill to medium high with canola oil on the grates. Drizzle a little extra marinade over the top of the kebabs.
8. Grill the kebabs about 3 minutes per side or until great color develops on all sides.
9. I put the marinade in a small pot and turned up the heat. I reduced it by half during the time the kebabs were cooking and I used a bit more to brush on top of the kebabs when they were done.
Baked plantain chips - I cut these about the thickness of a quarter, so they were thin like chips. However, if I was to do it again, I would cut them thicker and then smash them and flip them half way through cooking.
Ingredients:
2 green plantains
1 tsp sugar
1 tsp smoked paprika
1 tsp garlic
1/2 tsp salt
1/2 tsp pepper
4 tbsp olive oil
Directions:
1. Preheat oven to 400 degrees
2. Peel and slice your plantains. Lay parchment paper on 2 cookie sheets.
3. Toss the chips in olive oil and then toss in the seasonings. Make sure to pull apart the chips that are sticking to each other so that the seasoning gets on every chip.
4. Lay them out flat on the cookie sheets. Bake for about 20-25 minutes, flipping halfway through.
5. Serve right away.
Rockwell
2012
Zinfandel
Paso Robles, Ca
Comments
Post a Comment