After sharing a pic of this Jerk Chicken Stirfry on Instagram, I had someone comment "what is leftover jerk chicken?" I do agree, there are many Caribbean dishes which always seems to be gone by the end of the meal. Keeping in mind that I make additional dishes with leftover jerk chicken (chicken salad, fried rice and stirfry) I purposely make extra every-time I make jerk chicken (same can be said about Stew Chicken as well). This an absolute WINNER in my home and I'm sure it will make a delicious impression on you and your family.
Yes, it's time again for the annual July Month Of Grilling and we're kicking things off with one of the best chicken recipes I've ever shared. Growing up on the islands, grilling/BBQ was never really something we'd have at home. BBQ at home wasn't common (I don't ever recall seeing a propane grill), so the odd time we'd have anything close to bbq, it would be takeout or the times we'd have village bazaars, where it would also be on sale. However when we were treated to bbq takeout.. what a feast!
Though we don't have a traditional 'dip' culture when it comes to food, that's quickly changing as we start experimenting with local ingredients, flavors and influenced by cuisines from distant shores. With the Super Bowl just days away, this Jerk Chicken Dip is one of the most requested recipes since I announced I'll be doing a Super Bowl Series (see Coconut Chicken Tenders and Chicken Chili - other recipes in the series).
Understandably we don't automatically associate chili with the Caribbean when we envision the meals being prepared in homes across the islands. However, times are indeed changing and we're experimenting with different recipes, ingredients and flavors. Just take a peek at the many international restaurants you'll find in any capital city of any island in the Caribbean and you'll see that our dining habits are changing. Some may argue that it's a bad thing as our culinary culture is quickly losing out to these outside influences. Topic for another day!
It's not strange to see me in a parka, winter boots and full "blizzard" gear during the coldest of Canadian winters, tending to my grill with loving care and admiration. Ever since I started playing with fire and smoke on the $15 charcoal grill from Canadian Tire about 25 years ago at the back of the basement apt we rented in one of the most run-down areas of town, I've been a huge fan of bbq and grilling. Yes, there is a difference (so the "experts" will have you believe), but this post is not about the differences between BBQ and grilling, but rather the basic idea of getting the most flavor and best texture from chicken on your grill.
Over the years I've shared countless recipes for making jerk marinades, sauces, how to make finger-licking Jamaican jerk in the oven and classic jerk on your grill and bbq. As we continue our annual July Month Of Grilling I thought I'd shift focus and share a gluten friendly version of this classic Jamaican jerk marinade for our friends who deal with gluten intolerance. A jerk marinade which goes well with fish, shrimp, pork and in this case, some chicken legs which we'll marinate before slowly cooking them over a moderate coals-fire in the back yard.
With the busy lifestyle we tend to live and the fact that more and more students are now reaching out for recipes, I figured I'd share this sort of hack or cheat's way of doing amazing jerk chicken in the oven. Yes, traditionalists will say that you need, smoke, fire and the goodness from pimento wood to really make it "jerk" but when you don't have access to such, you improvise. In under 1 hr I'll have you eating the most juicy, flavorful and tender oven jerk chicken you've ever had. No Lie! Even your Jamaican friends will be asking you for the recipe when you serve this up at that dinner party you've been meaning to have.
Here's another dish I enjoy making when we have leftover jerk chicken (something not too common in this house). From the flavors of the residual jerk marinade on the chicken to texture of the slightly cooked vegetables, this is an ideal one-pot dish. As I've mentioned in the past, after slavery was abolished on the islands, many indentured laborers from China and India were brought in to facilitate the shortage of labor. So you'll find that our culinary culture reflect this infusion of Asian flavors and techniques in cooking. This dish is the perfect example of how the Caribbean and Asia comes together for something absolutely mouthwatering.
I’m always excited when this time of the year comes around, especially after such a harsh and bitter winter. I LOVE cooking on an open flame, so the annual “July’s Month Of Grilling” is when you’ll see another level of energy come out in me (watch my videos). In this recipe we’ll take key Caribbean ingredients, such […]
With Easter around the corner I’ve had several requests for fish recipes, so I thought I’d share a simple technique for making Jamaican style jerk snapper (fish), but with store bought jerk marinade and in your oven. I agree that making your own jerk marinade is much better and using a grill with coals and […]