Tortuga Lie's Jamaican Jerk Chicken
Servings 4
Ingredients
Wet rub
- 6 chicken thighs skin-on, bone-less
- 2 bunches green onions
- 1 teaspoon salt
- 1 habanero
- ¼ cup roasted red pepper
- 3 cloves garlic
- 2 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon ketchup
- 1 shallot
- 1 teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 3 tablespoon butter
Dry rub
- 2 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon sugar
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Turmeric rice
- 1 tablespoon oil
- 1 teaspoon turmeric
- ½ teaspoon cumin
- 1 ½ cups basmati rice
- 2 ½ cups chicken stock
Pineapple chutney
- 1 tablespoon olive oil
- 1 fresno minced
- 1 shallot minced
- 2 cloves garlic minced
- 1 teaspoon ginger, minced
- 1 teaspoon turmeric
- 1 tablespoon brown sugar
- 1 pineapple, chopped (about 4 cups)
- ⅓ cup sherry wine
- ¼ cup chopped cilantro for garnish
Instructions
- Process green onions in a food processor or cut by hand until finely chopped. Season the green onions with 1 teaspoon salt and place in a colander. Cover and let sit overnight in the refrigerator.
- Remove the green onions from the fridge and squeeze out as much of the water as you can.
- Heat 1 teaspoon oil in saute pan over medium heat. Add the habanero and brown on all sides. Remove from heat and combine it with the green onions, roasted red pepper, garlic, olive oil, vinegar, ketchup, shallot, salt, allspice, cinnamon, and nutmeg a food processor or blender. Process until smooth.
- Combine all of the ingredients for the dry rub from garlic powder - black pepper in a small bowl.
- Loosen the skin on the chicken thighs and spread the wet rub directly on the chicken, underneath the skin. Place a pat of butter, about ½ tablespoon, on top of the wet rub for each thigh. Cover the marinade with the chicken skin and sprinkle a generous amount of the dry rub on both sides of the chicken thigh.
- Heat 1 tablespoon oil in saute pan over medium-high heat. Add the chicken thighs, skin side down. Sear until browned, then, flip over the chicken and reduce the heat low. Cook until chicken is no longer pink, about 8-10 minutes.
- Meanwhile, cook the rice. Heat 1 tablespoon oil in medium saucepot over medium heat. Add the turmeric and cumin and cook until fragrant, about 30 seconds. Add the rice and stir to coat. Add the chicken broth and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until all of the liquid is absorbed and the rice is tender. Remove from heat and let sit 10 minutes. Remove cover and fluff the rice with a fork. Keep warm.
- Prepare the pineapple chutney. Heat 1 tablespoon oil in medium saucepot over medium heat. Add the chopped Fresno, shallot, garlic, and ginger. Saute for 30 seconds, stirring frequently. Add turmeric, brown sugar, and pineapple, stirring to coat. Add the sherry and cook until pineapple has softened and the liquid has evaporated, about 10 minutes. Remove from heat.
- Serve chicken with pineapple chutney and turmeric rice. Garnish with chopped cilantro.
