Search This Blog

Monday, April 10, 2017

EMERIL’S “JERK” CHICKEN WITH GINGERED BBQ DRIZZLE

True Jamaican jerk chicken is an experience you’re likely not to forget— it’s
a mixture of so many different aromatic spices, it’s just incredible. Try our
simplifi ed version here. The Scotch bonnet is one of the most intensely spicy
chile peppers in the world, so feel free to cut back on the number of chiles if
you’re not a fan of intense heat. Do take the time to make the Gingered BBQ
Drizzle. Though it’s not authentically Jamaican, and though this chicken is
super- fl avorful on its own, the drizzle is icing on the cake. And, hey, the marinade
and sauce both work well with pork tenderloins, too, in case you want
to change it up a bit.

12 to 14 green onions, white part
only, chopped (about 3⁄4 cup)
8 Scotch bonnet or habanero
chiles, stems and seeds
removed
1⁄3 cup minced garlic
1⁄3 cup minced fresh ginger
1⁄4 cup freshly squeezed lime juice
3 tablespoons dark rum
3 tablespoons soy sauce
2 tablespoons light brown sugar
1 tablespoon fresh thyme leaves
2 tablespoons pumpkin pie spice
1 fryer chicken, cut into 8 pieces
Vegetable oil, for brushing
1 tablespoon kosher salt
Gingered BBQ Drizzle
(recipe follows), for serving

1. Combine the green onions, chiles, garlic, ginger,
lime juice, rum, soy sauce, brown sugar, thyme, and
pumpkin pie spice in a food pro cessor, and pro cess to
form a smooth paste.
2. Place the chicken in a gallon- size resealable plastic
bag, add the marinade, and seal. Refrigerate, turning
the bag occasionally, for at least 4 hours and up to 24
hours.
3. Heat a grill to medium- low, and lightly oil the
grate.
4. Remove the chicken from the marinade (discard
the marinade). Wipe the chicken with paper towels to
remove any excess marinade. Brush the chicken with
vegetable oil, and season it on both sides with the kosher
salt. Place the chicken, skin side down, on the
grill and cook, turning and rotating frequently, until
it is lightly charred and just cooked through and an
instant- read thermometer inserted in the thickest

part (avoiding the bone) registers 165°F, 30 to 35 minutes.
Remove the chicken from the grill and let it rest
for 5 minutes before serving.
5. Serve with the Gingered BBQ Drizzle.
About 4 servings

Gingered BBQ Drizzle
6 tablespoons ketchup
1⁄4 cup fi rmly packed dark brown sugar
1⁄4 cup pineapple juice
2 tablespoons distilled white vinegar
2 tablespoons freshly squeezed lime juice
2 tablespoons minced fresh ginger
1 tablespoon butter
1 tablespoon dry mustard
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon tamarind paste, such as Tamicon
1 tablespoon Worcestershire sauce
1⁄2 Scotch bonnet chile, seeded and minced
Combine all the ingredients in a small saucepan
and cook over medium heat until reduced enough
to coat the back of a spoon, about 10 minutes. Serve
the sauce warm or at room temperature, drizzled
over the jerk chicken. About 1 cup

No comments:

Post a Comment