Preparation: 1 hour
Serves:6
Ingredients:
JAMAICAN JERK CHICKEN:
- ¼ cup canola oil
- ¼ cup lime juice
- 2 tbsps brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp dried thyme
- 1 tbsp soy sauce
- 2 tsp ground allspice
- 4 cloves garlic
- 4 habanero chiles, seeded, roughly chopped
- 4 scallions, white and green parts, roughly chopped
- 1 shallot, roughly chopped
- 1 tsp ginger, freshly grated
- ¼ tsp salt
- ¼ tsp pepper
- 4 large boneless, skinless chicken breasts (about 2 lbs total)
method:
- Combine oil, lime juice, sugar, vinegar, thyme, soy sauce, allspice, garlic, habanero chiles, scallions, shallots, ginger, and salt and pepper in the bowl of a food processor and process until smooth. Place chicken in a large bowl, coat with the marinade, and let marinate in the refrigerator for at least 8 hours or overnight.
- To cook the chicken, heat an outdoor grill or grill pan over medium-high heat. Place the marinated chicken on the grill and cook for 5 to 8 minutes on each side, turning the chicken once, until the chicken is cooked through.
FOR THE MASH POTATOES :
1. 2 pounds potatoes, peeled and cut into 1/2-inch pieces
2. Coarse salt and ground pepper and white pepper
3. 1 cup milk, warmed or heavy cream
4. 1/4 cup (1/2 stick) unsalted butter, cut into pieces at room temp
method:
1. In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender about 12 minutes. Drain thoroughly and return to pot; mash with a fork or potato masher until potatoes reach desired texture.
2. Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually stir in 1 cup milk, adding up to cup more if needed. Season potatoes with salt and pepper.
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