Need Heat? Try this delicious Spicy Chicken from Jamaica

2 Sisters and A Meal: Michelle and Suzanne share their delicious Chicken Recipe from the shores of Jamaica


Grilled Chicken with Spicy West Indian Salsa Verde

Recipes and Images from Caribbean Potluck by Suzanne Rousseau and Michelle Rousseau (c) 2014 Kyle Books, and the photographs (c) Ellen Silverman

This has to be our best-loved chicken dish. The well-seasoned chicken also gets a “post-cooking”
marinade; it is tossed in a bit of West Indian salsa verde and put in the oven for a few minutes so the
salsa verde flavors can be absorbed into the chicken. The combo of the char grill, the island seasonings and the kick of the West Indian salsa verde is truly unforgettable.
 
Serves 8 to 10
14 cup olive oil
1 bunch scallions, sliced
8 cloves garlic
2 tablespoons peeled and grated fresh ginger
1 bunch fresh thyme
1 bunch fresh cilantro
12 Scotch bonnet, seeded and minced
14 cup fresh lime juice (from about 6 limes)
sea salt and freshly ground black pepper
4 pounds mixed chicken parts
For the Spicy West Indian Salsa Verde
(Makes about 212 cups)
1 cup chopped fresh parsley
13 cup chopped fresh chadon beni (culantro)
or cilantro
1 tablespoon roughly chopped garlic
12 cup chopped scallions
1 bunch fresh thyme, chopped
112 cups olive oil
12 cup water
6 tablespoons fresh lime juice (from
about 8 limes)
2 teaspoons lime zest
1 Scotch bonnet, cut in half and seeded
1 tablespoon sea salt
1 tablespoon peeled and chopped
fresh ginger

Method
1 In a blender, combine the oil, scallions, garlic, ginger, thyme, cilantro,
Scotch bonnet, lime juice and salt and pepper and puree. Transfer to a
baking dish or resealable plastic bag and add the chicken, tossing to coat.
Marinate in the refrigerator for 12 hours or overnight.
2 Preheat the oven to 350°F.
3 To make the spicy West Indian salsa verde, in a food processor or
blender, combine the parsley, chadon beni, garlic, scallions, thyme, oil,
water, lime juice, lime zest, Scotch bonnet, salt and ginger. Blend well.
4 Heat a grill or grill pan to medium-high heat. Grill the chicken for about
10 minutes per side, turning once, until the outside is charred. Transfer
the chicken to a baking dish and toss with the salsa verde, saving some for
garnish. Bake for 10 to 15 minutes, until the chicken is cooked through
and an instant-read thermometer registers 165°F. Transfer the chicken to
a platter, drizzle with more salsa verde and serve.
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