Friday, September 10, 2010

Jerk Chicken

I am soo excited, I get to see my mom today! We are going to make a lot of meals from my blog for the employees of Sewell Ford of Odessa! Here is some of food we will be making:
I may not be blogging for the next week! Have a great weekend.

This chicken was sooo good. When you cook it, it almost smells like your making apple pie (probably because of the cinnamon and all spice). I was thinking...hmmm this will be interesting, then when I tasted it, it was "oh so good!" It is very spicy. If you like spicy then it will be great, if you want to cool it down a bit, try only using 1-2 Habanero peppers instead of 3. My taste buds can handle the heat more than Jeffrey's. After he finished eating, he was complaining, "My mouth is on fire!" haha! 

Jerk Chicken Marinade
2 cups chopped green onions
1/4 cup lime juice
1/2 cup olive oil
1 Tb brown sugar
1 Tb allspice 
1 tsp cinnamon
3 Habanero peppers
2 tsp salt

Use gloves to chop and seed habaneros!
Put all ingredients into food processor.
Blend until smooth.

Put marinade into a bag with chicken tenders. Marinade overnight.

Grill chicken on a grill pan or a grill.





Jeffrey loves the black bean puree that I make with my Lime Grilled Chicken recipe. I decided to upgrade these a bit so that they can stand on their own.

Citrus Black Beans
1 can black beans, drained and rinsed, then divided
3 Tb orange Juice
1 Tb Balsamic Vinegar
1 tsp minced garlic
salt and pepper
1/2 red onion
1 tsp olive oil
2 Tb water

Dice red onion.

Cook onions in olive oil until tender.

In a food processor, blend 1/2 can beans, orange juice, balsamic, garlic, salt and pepper.



Pour bean puree, remaining black beans and water in the saucepan with the onions. Taste and season with salt if needed.

Serve with jerk chicken and cilantro rice. I love this meal! You could even turn it into a jerk chicken bowl.



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