Jerk is one of my favourite summer seasonings. It’s an awesome way to marinate anything from chicken or pork to salmon.
The Jerk is quite easy to make. First you grind the dry spices. Allspice, cinnamon, black pepper, nutmeg and salt. Then you mix them with, spring onion, habanero, fresh thyme, brown sugar, vinegar and olive oil. The amount of habanero determines how spicy it will get. Take into consideration that the jerk will get milder when it’s cooked.
With the grilled chicken I served oven baked sweet potatoes, new potatoes, and carrots. I baked them in a fairly hot oven in olive oil until they were soft and had a good colour. I salted them when they were half done. The last couple of minutes I added a mix of honey, olive oil, lime juice, finely chopped garlic and dried thyme.
I also had a salad with steamed, crunchy green beans with a dressing of lime juice, honey, dijon mustard, finely sliced fresh onion, garlic (crushed to a mash), lime zest, salt and olive oil.
You will need
- Chicken. Cut into pieces.
- Dijon mustard.
- Lime juice.
Do like this.
- Make a marinade with jerk, vinegar, dijon mustard, lime juice, salt and pepper.
- Let the chicken pieces marinade for a couple of hours.
- Grill the chicken. Baste with the marinade.
- While the grilled chicken is resting, boil and reduce the rest of the marinade into a sauce.
- Serve the chicken topped with sauce. Potatoes and green beans on the side.