On Saturday night all the boaters were coming to dinner at Pender harbour for a dinner ashore, and Nancy and I decided to make jerk chicken in honour of their sailing trip in the British Virgin Islands last spring.
The recipe I was following for the rub was from Foodnetwork and it called for the chicken marinating in the rub overnight. Well since we made the rub the afternoon that we were cooking the chicken obviously this did not happen. And even though the chicken only marinated for about 1/2 an hour before cooking it was still very flavourful. I really have to try doing this again an marinating for the correct amount of time. We cooked one whole chicken on the spit roast as well as some chicken pieces cooked directly on the barbecue and both worked well.
Ingredients for the rub.
1 onion, chopped
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 teaspoons white pepper
1/4 cup chopped green onion
2 teaspoons salt
1/4 teaspoon ground nutmeg
5 small jalapenos
2 tablespoons cooking oil (olive or vegetable)
Splash flavorful rum
Juice of one lime
Combine all these ingredients in a small food processor.
We used one large jalapeno and one red hot pepper, but neither of them were really hot, so our rub was not as hot as it probably should have been.
Rub jerk seasoning over chicken. Marinate in the refrigerator overnight or for half an hour as we did. I placed the cut up lime in the chicken cavity, before trussing up ready for the spit.
I used a fairly hefty splash of rum, so my rub was quite wet. I barbecued this on a spit for about two hours.
The barbecue has a back burner, so I placed a roasting tin under the chicken to catch all the juices. The skin was crispy and golden and the meat moist and almost falling off the bone.
The chicken pieces took about 1/2 an hour or so cooking on indirect heat and were equally good.
We served this with some rice and beans, corn on the cob, tomato and boccocini salad and a watermelon and feta salad.
Nancy's vision of entertaining friends on the deck on a warm summers evening was fulfilled.
The recipe I was following for the rub was from Foodnetwork and it called for the chicken marinating in the rub overnight. Well since we made the rub the afternoon that we were cooking the chicken obviously this did not happen. And even though the chicken only marinated for about 1/2 an hour before cooking it was still very flavourful. I really have to try doing this again an marinating for the correct amount of time. We cooked one whole chicken on the spit roast as well as some chicken pieces cooked directly on the barbecue and both worked well.
Ingredients for the rub.
1 onion, chopped
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 teaspoons white pepper
1/4 cup chopped green onion
2 teaspoons salt
1/4 teaspoon ground nutmeg
5 small jalapenos
2 tablespoons cooking oil (olive or vegetable)
Splash flavorful rum
Juice of one lime
Combine all these ingredients in a small food processor.
We used one large jalapeno and one red hot pepper, but neither of them were really hot, so our rub was not as hot as it probably should have been.
Rub jerk seasoning over chicken. Marinate in the refrigerator overnight or for half an hour as we did. I placed the cut up lime in the chicken cavity, before trussing up ready for the spit.
I used a fairly hefty splash of rum, so my rub was quite wet. I barbecued this on a spit for about two hours.
The barbecue has a back burner, so I placed a roasting tin under the chicken to catch all the juices. The skin was crispy and golden and the meat moist and almost falling off the bone.
The chicken pieces took about 1/2 an hour or so cooking on indirect heat and were equally good.
We served this with some rice and beans, corn on the cob, tomato and boccocini salad and a watermelon and feta salad.
Nancy's vision of entertaining friends on the deck on a warm summers evening was fulfilled.
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