Jamaican Jerk Chicken; Jasmine Rice w/ Lime; Red Cabbage Slaw w/ Green Apple, Onion, Pine Nuts and Mustardy Vinaigrette

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When I’m running errands around town, I’ll occasionally drive by a Jamaican BBQ place called Mi Hungry, but I’ve yet to try their food. One thing for sure is it has made me crave some jerk chicken. To satisfy that craving, my most recent cooking project was, you guessed it, delicious, aromatic, roasted jerk chicken! After removing the backbone and flattening out the chicken, I rubbed jerk seasoning under the skin, then let it air dry, uncovered, in the fridge for 5 hours for a crispier skin. 45 minutes in a 425-degree Fahrenheit oven, and my bird was ready! Served w/ jasmine rice enhanced w/ some lime juice/zest, and a cooling red cabbage slaw … it was heaven on earth!!

One of these days, I’ll travel to Jamaica for the real deal. Until then, this will have to suffice.

Bon Appetit!

Bruno

P.S. – A Cotes du Rhone blanc was a nice pairing for this meal.

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