Caribbean Jerk Chicken
(Source: Cooks Country)
4 scallions
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 - 2 habanero chiles, stemmed
10 sprigs fresh thyme
5 garlic cloves, peeled
2 1/2 teaspoons ground allspice
1 1/2 teaspoons table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 pounds bone-in chicken pieces (split breasts cut in
half crosswise, drumsticks, and/or thighs), trimmed
Lime wedges
Process scallions, oil, soy sauce, vinegar, sugar,
habanero(s), thyme sprigs, garlic, allspice, salt, cinnamon, and ginger in
blender until smooth, about 30 seconds, scraping down sides of blender jar as
needed. Measure out ¼ cup marinade and refrigerate until ready to use.
Place chicken and remaining marinade in 1-gallon zipper-lock
bag. Press out air, seal bag, and turn to coat chicken in marinade. Refrigerate
for at least 1 hour or up to 24 hours, turning occasionally.
For a charcoal grill: Open bottom vent completely. Light
large chimney starter mounded with charcoal briquettes (7 quarts). When top
coals are partially covered with ash, pour evenly over half of grill. Set
cooking grate in place, cover, and open lid vent completely. Heat grill until
hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and
heat grill until hot, about 15 minutes. Leave primary burner on high and turn
off other burner(s). (Adjust primary burner [or, if using 3-burner grill,
primary burner and second burner] as needed to maintain grill temperature
between 450 and 500 degrees.)
Clean and oil cooking grate. Place chicken skin side up
on cooler side of grill, with breast pieces farthest away from heat. Cover and
cook until breasts register 160 degrees and drumsticks/thighs register 175
degrees, 22 to 30 minutes, transferring pieces to plate, skin side up, as they
come to temperature. (Re-cover grill after checking pieces for doneness.)
Brush skin side of chicken with half of reserved
marinade. Place chicken skin side down on hotter side of grill. (Turn all
burners to high if using gas.) Brush with remaining reserved marinade and cook
until lightly charred, 1 to 3 minutes per side. Check browning often and move
pieces as needed to avoid flare-ups.
Transfer chicken to platter, tent with aluminum foil, and
let rest for 5 to 10 minutes. Serve with lime wedges.
**Note: Instead of using a whole chicken, I bought a pack
of bone-in skin-on chicken thighs. I also baked the chicken in the oven at 400
degrees for 45 minutes instead of grilling it outside.
Mango Salsa
(Source: Me)
2 manila mangoes or ataulfo mangoes, peeled and diced
1/2 cup grape tomatoes, sliced
1 garlic clove, minced
1/2 lime, juiced
1/3 cup diced red onion
Salt
Black pepper
Olive oil
Mix mangoes, tomatoes, garlic, lime juice, and red onion together in a small bowl. Add in a splash of olive oil and stir. Add salt and pepper to taste. Serve after it sits for about 30 minutes to let all the flavors to combine.
Honey Butter Corn
(Source: Cooks Country)
2 tablespoons vegetable oil
6 ears corn, kernels cut from cobs (4½ cups)
3/4 teaspoon table salt
1/2 teaspoon pepper
3 tablespoons unsalted butter, cut into 3 pieces
2 tablespoons honey
1 tablespoon fresh thyme leaves (I omitted)
1 jalapeno, seeded and diced into small pieces (my
addition)
Heat oil in 12-inch nonstick skillet over medium-high
heat until shimmering. Add corn, jalapeno, salt, and pepper and cook, stirring
occasionally, until tender and spotty brown, 8 to 10 minutes.
Off heat, stir in butter, honey, and thyme (optional) until butter is melted and mixture is
combined, about 30 seconds. Serve.
