This Jerk Chicken is a game changer! I actually had a dessert planned to go up today, but we have made this multiple times in the past two weeks! With the holidays right around the corner I knew you guys needed this recipe… TODAY!
I love this dinner for multiple reasons. One- there is hardly any prep work. Everything is thrown into the oven and you can forget about it until they are done! Two- it is super cheap! Depending where you buy your chicken you can make this whole meal for $10-$15! Three- the flavors are out of this world!
This recipe is based off a recipe from my new favorite YouTube channel, Sortedfood. It is a channel about 3 friends that learn new cooking techniques from their 2 chef friends. I cannot stop watching! They are so creative and they mix flavor combos that you just can’t find anywhere else! When I saw their version of jerk chicken I knew I had to make it immediately. As in I finished the episode and scavenged my kitchen in search of ingredients. I didn’t follow their recipe exactly, but I did follow their chicken butchering skills!
The most important part of the dish is making sure you spatchcock the chicken (aka take out the backbone). This allows you to really get the marinade into each part of the chicken. I have never had such juicy meat before and we tried this technique with a few different sizes of chicken.
I love this marinade because you get so many levels of flavor. The heat from the cayenne, the freshness from the herbs, and the bitterness from the lime zest all come together for the perfect balance.
Jerk Chicken and Rice
Recipe Type: Chicken
Author: Kellie Rice
Jerk chicken bursting with flavor over a fluffy bed of rice and beans.
For the chicken:
1 whole chicken 4-6 pounds
2 tbsp of cooking oil
2 tbsp of paprika
1 tbsp of cayenne pepper
2 tbsp of salt
2 tbsp of garlic powder
5 cloves of garlic chopped
1/4 cup of chopped yellow or white onions
1/4 cup of fresh chopped herbs ( I used basil)
1/2 tbsp of nutmeg
1/2 tbsp of all spice
zest from 1 lime
juice from 1 lime
For the rice
4 tbsp of butter
2 cups of basmati rice
1 cup of water
1 can of coconut milk
1 can of rinsed pinto beans
2 tbsp of garlic powder
juice from 1 lime
salt and pepper to taste
Preheat the oven to 400 degrees
With a very sharp knife cut the backbone out of the chicken and cut off all the extra fat/ skin around the top and bottom of the chicken
In a large bowl mix the oil, lime, lime zest, herbs, onions, garlic, all the spices except 1/2 tbsp of paprika and 1/2 tsp of salt
Add the chicken and massage the marinade over the chicken and under the skin
Take a fork and poke through the chicken all over the breast and legs to allow the marinade to soak into the meat
Set to the side while you prep the rice
In a roasting pan add all the ingredients from the rice section and stir lighty
Add a grill rack to the top of the roasting pan ( I used a cookie rack)
Set your chicken on the top of the rack (this is going to let the rice absorb the juices as it cooks!)
Take any remaining marinade and dump on top of the chicken
Season with left over paprika and salt
Roast for 20 minutes
Fluff your rice and cook for another 15-20 minutes or until the internal temp reads 160
Let rest for 10 minutes before slicing
Dress with a little more lime juice!
I think next time I am going to try this recipe with a small turkey! I just want all these flavors all the time now. Seriously one of the easiest most delicious chicken recipes I have ever made!
Yesterday I defrosted some chicken with the intent of grilling some chicken and veggies for dinner. Then all day at work I kept thinking about my food processor. Yes. My food processor. Do you ever sit around running through the inventory of your refrigerator and pantry? I do. ALL THE TIME. Sometimes after a long day at work I just do not feel like going to the store. So I sit and think about what I can come up with at home. Then entered the food processor. And BOOM this garlic aioli was born. Creamy garlic mayo with cayenne pepper, honey, and lemon juice. This sauce is a perfect blend of tart sweet and spicy. I grilled some burgers and burger buns, caramelized onions and mushrooms, then topped everything with this aioli. Yesssss.
Caramelized Onion and Mushroom Burgers With Garlic Aioli
Recipe Type: Main Course, Burger
Caramelized onion and mushroom burgers with garlic aioli.
2 Beef patties
Sliced American cheese
1 cup of bella mushrooms
1 small yellow onion, sliced
1 tbsp of butter
1 tbsp of brown sugar
1 sliced tomato
Spinach or lettuce
Large burger buns
1/4 cup of mayo (I like dukes the best for aioli)
1 tsp of cayenne pepper
1 tbsp chopped garlic
1 tsp honey
Preheat the grill
In a blender or food processor mix the mayo, juice from the lemon, cayenne pepper, garlic, and honey
Set to the side
For quick and easy nights I have my local grocery’s meat department form a few beef patties for me.
Grill the burgers to your preferred temperature (I like medium rare)
Add the cheese
In a sauce pan heat the butter, onions, and mushrooms
When the onions start to look translucent add the brown sugar
Lightly grill the burger buns, about 2 minutes
Add the burger to the bun and add a heaping spoonful of onions and mushrooms
Drizzle the aioli over the burger
Top with tomatoes and spinach (or lettuce)
Add the bun top and enjoy!
These burgers are super juicy and really pack a punch in the flavor department. As a side we had grilled squash, but I recommend onion rings if you aren’t calorie counting like us! These buns were some homemade buns I made a while back and froze. Potato buns would be a great alternative.
These pictures truly do not do these burgers justice, but when I was taking them the sun was almost gone and the delicious onion-y beef-y smell kept tickling my nose. You will understand when you make them 😉
I have always wanted to try making my own bagels. It just always seemed like it would be such a long process. Last week I had extra time before work so I stopped by a local bagel shop to pick up coffee and a fresh french toast bagel. Something about that smooth crispy texture with the soft bread just wins me over every time. I decided I was going to make my own savory version as soon as possible. “P” and I love breakfast sandwiches on the weekends. We were brainstorming different flavors when I remembered a smoked gouda I still had in the fridge. Then it was born- the garlic gouda bagel.
The recipe is simple. If you have a bread maker then you can whip these up with only 10 minutes of hands on time.
What you need:
3 1/2 cups of bread flour
1/4 tsp fine salt
3 heaping tsp sugar
2 packs of dry active yeast
1 egg white
1 1/4 cups warm water
Shredded Smoked Gouda
2 Large Russet Potatoes
How to make them:
2 hours before you plan on serving mix together your dough. I used a bread machine on my dough setting. You can also use a mixer with dough attachment. In my bread machine I started with the sugar, water, and yeast. The warm water and sugar is going to activate your yeast. You would start this way in a mixer as well. Let the yeast sit for about 2 minutes or so. You can smell the yeast once it starts to activate. Add in your flour, egg white, and salt. I always put my salt in last because you never want it to directly touch the yeast. In a mixture you would just mix until combined, form a ball then let sit covered to rise. In the bread machine you just leave on the dough setting until it runs the cycle. My machine mixes the dough, lets it rise, kneads the dough, then lets it rise again. Your dough will have doubled by the end of two hours. Preheat your oven to 350. Drop onto a floured surface and make 6 evenly proportioned balls of dough. Let sit for 5-10 minutes. While the dough is resting bring a pot of water to a boil. I used a deep 12 inch sautee pan and it worked perfect. Poke your thumb though each ball creating a 2 inch opening. Turn your water down to a rolling simmer and drop in your dough. I did 3 at a time. It is important to only boil for 40-45 seconds. 20 on each side. Any longer and you start to get a tough exterior. They will start to firm up instantly. Place them on a baking pan and sprinkle your cheese and seasoning on each one.
Bake for 25-30 minutes until the exterior is lightly golden. Put bagels on a cooling rack and turn the oven up to 425. Cut your potatoes in halves then in wedges or strips. Laying them out on your baking sheet and drizzle with olive oil. Liberally season
Bake for about 20 minutes depending on your desired crisp level.
Serve your bagels with your desired filling. We used eggs, bacon, spicy bbq sauce, tomato and cheese.
Bagel tip- if your bagels are too hard after baking store them in a Tupperware while still warm. The steam will soften them dramatically.