The humidity and temperature both dropped in DC today, which, while completely welcome and meant the weather was gorgeous, also served as a reminder that summer is winding down. Which is a little sad. But if you are feeling at all similarly, I think this recipe could help-- grilled and tropical-tasting jerk chicken.
I've been meaning to make this for a few weeks and finally made it last night, and it was really good. I wanted to find an interesting marinade recipe to go along with the made-from-scratch theme. To be honest, it does take a little while to cut up all of the ingredients that make it up, but I think you can really tell the difference, in addition to all of the benefits of making something form scratch rather than buying processed/packaged marinade. The flavors are really interesting-- soy sauce, with all spice and nutmeg, thyme and lime juice. I'm mostly focusing on the marinade aspect (versus the chicken cooking), since you could use this with either grilled or baked chicken.
Since I am currently grill-less, I used a grill pan to grill the chicken. I only marinaded the chicken this for an hour since that was all I had time for, but the recipe actually says that you could marinade chicken with this for up to 12 hours, which could be interesting.
And lastly, a few photos from my summer vacation- this recipe would have tasted even better sitting out in one of these places...
Jerk Chicken Marinade
From Gourmet
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4-5 jalapeno chiles
1/4 c fresh lime juice
2 T soy sauce
3 T olive oil
1 1/2 t salt
1 T packed brown sugar
1 T loosely packed fresh thyme leaves
2 t ground allspice
2 t freshly ground black pepper
3/4 t ground nutmeg
1/2 t ground cinnamon
Combine all ingredients in a blender and blend until smooth. Marinade chicken for at least one hour, but can also be used to marinade chicken over night, up to 12 hours, before cooking.
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