Sunday, May 15, 2011
Jamaican Jerk Chicken and Sweet Potato Fries
Here is how:
1. The chicken:
a. To make a paste..in a food processor combine and process until smooth:
- 1 tsp. dried chili flakes
- 4 chopped scallions (white and light green parts only)
- 1/4 cup vegetable oil
- 1 Tbs. red wine vinegar
- 1 Tbs. finely chopped fresh thyme
- 1 Tbs. gluten free soy sauce (I use San J brand)
- 1 Tbs. brown sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. allspice (make sure it is a gluten free blend with no "binders")
- 1/4 tsp. nutmeg (I used freshly ground nutmeg)
- 1/4 tsp. cinnamon
- 1/8 tsp. ground cloves
b. Take a family pack of chicken legs and coat them with the paste. Cover and refrigerate for 1-3 hours.
c. Remove the chicken from the marinade/ paste and grill the legs over indirect medium heat until fully cooked (about 40 minutes). During the last 10 minutes of grilling time, move the chicken over direct medium heat until well browned all over (turning several times). Serve warm.
2. The sweet potato fries:
a. Mix together:
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
b. Preheat your oven to 450 degrees.
c. Line a baking sheet with parchment paper.
d. In a large bowl toss 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips with just enough oil to coat.
e. Sprinkle with the salt blend and some paprika for color.
f. Spread the sweet potatoes in single layer on the baking sheet.
g. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.
h. Let cool 5 to 10 minutes before serving. They are really yummy served with honey.
Here is to weekend grilling fun! xo