Ben and I are still riding our post-vacation high!
We’ve been reminiscing about ridiculously attractive brother and sister, afraid of the water guy, and hot Italians in small bikinis from our hotel, Ben’s been complimenting me on how “rasta” my cooking smells, and I’ve been very laid back in my requests such as, hey mon, can you come pick up your clothes from the living room floor, mon? Much love! instead of, listen, you really need to get your crap out here or I’m going to go completely bananas.
Kidding! Kind of… ;)
Before we come back down to earth though, and start eating things like cheese and skittles again (Jamaican food is very healthy!) I wanted to try and recreate one of the meals we had nearly every afternoon at our resort, Jerk Chicken with Red Beans & Rice.
Ben and I were both amped to try authentic jerk chicken upon our arrival in Jamaica, and practically whooped out loud after learning there was a jerk chicken shack located RIGHT on the beach of our hotel, and that it was open for lunch everyday.
We quickly fell in love – nay, become obsessed – with the Caribbean-spiced chicken which was slow roasted until the meat was juicy and succulent, then grilled until the skin crisped and sizzled.
Every afternoon we’d take a break from sun and surf, line up at the shack, and eagerly watch the cook whack a couple cooked chicken in half with his cleaver, then generously pile the pieces onto our plates. We’d fill the other side with fluffy, creamy red beans and rice, and then drizzle the whole thing with homemade sauce.
Hot for him, BBQ for her. Devoured, and plates licked clean under a shady tree with a cold red stripe.
It doesn’t get better than this! we’d exclaim every afternoon. (Ben asks that you please excuse his creeper smile. He thought he had more sauce on his face at the time, which would warrant the expression.)
Anyway! After some research I found a ton of jerk chicken recipes to try at home, and was tickled pinker than my sunburn after finding one in the comments section of a blog that didn’t involve several complicated marinating steps, which several others had called for. The guy, Rich, had been making the recipe every week for years. Dang! How bad could it be?!
Not bad AT ALL!
It’s hard to compete with authentic jerk chicken made in Jamaica, on the beach, by a Jamaican – but for an American attempt at home, I think it was pretty good!
Start by mixing up a marinade for the jerk chicken in large bowl or dish.
The marinade is made up of a dry component including dried thyme, allspice, sugar, ground sage, cayenne pepper, nutmeg and cinnamon.
And a wet component including white vinegar, olive oil, orange juice, soy sauce and lime juice.
Slowly whisk the wet ingredients into the dry ingredients to create a super slurry of flavor.
Stir in chopped white onion, green onion, and crushed garlic cloves, then stir to combine.
Next add chicken breasts to the bowl, and cover them completely in the marinade. The chef in Jamaica used whole chickens, but boneless, skinless chicken breasts work better when you want to get dinner on the table in under an hour. ;)
After marinating for a few hours, I’d ordinarily grill these suckers up until they were crisp on the outside and juicy on the inside, but since we’re still without a grill over here, I used the upside down grill, and broiled them instead.
Place an oven rack one rung down from the top, spread the chicken out on a broiling rack or foil-covered baking sheet, and broil for 5-6 minutes a side, or until cooked all the way through, brushing with leftover marinade every few minutes.
Drizzle with your favorite BBQ or hot sauce, then pair with a big scoop of Jamaican-style red-beans and rice on the side.
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Jamaican Jerk Chicken with Jamaican Red Beans and Rice
Description
Jamaican Jerk Chicken with Jamaican Red Beans and Rice will transfer you to the white sands of Jamaica!
Ingredients
- 4 chicken breasts
- 1 Tablespoon allspice
- 1 Tablespoon dried thyme
- 1 Tablespoon sugar
- 1 1/2 teaspoons ground sage
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 3/4 cup white vinegar
- 1/2 cup orange juice
- 1/4 cup extra virgin olive oil
- 1/4 cup soy sauce or gluten-free Tamari
- Juice of 1 lime
- 1 cup chopped white onion
- 5 garlic cloves, peeled and crushed
Directions
- Combine the first 8 ingredients (the seasonings) into a large bowl. In a separate bowl, stir together the vinegar, orange juice, olive oil, soy sauce, and lime juice.
- Slowly whisk the wet ingredients into the dry ingredients until smooth. Mix in green onions, white onions and garlic cloves, then add the chicken breasts into the bowl, turning over to cover completely in the marinade. Cover and refrigerate for at least one hour, and up to overnight.
- Grill or broil chicken for 4-5 minutes a side, brushing the marinade over while grilling. When no longer pink in the middle, remove to a plate, and let rest for 5 minutes. Slice and serve with your favorite BBQ or hot sauce.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
The Jamaican Red Beans & Rice recipe I made to go alongside was the STAR of the meal though. Green onion, garlic, and coconut milk infused rice was creamy, and soooo satisfying.
I made Ben a pot of plain white rice, you know, because of the whole coconut thing, but he tried one bite of mine and began to wail. You were right and now I have plain rice and you have delicious coconut rice and all is lost! You know all things! Or, something like that. ;)
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Coconut Rice
Description
Coconut Rice is beyond delicious. Serve with Jamaican Jerk Chicken or any grilled dish!
Ingredients
- 1 Tablespoon coconut oil (or canola oil)
- 1 garlic clove, minced
- 1 green onion, chopped
- 1/4 teaspoon dried thyme
- 1/2 can kidney beans, drained and rinsed
- 1 cup water
- 1 cup lite coconut milk
- 1 cup long grain white rice
- 1/2 teaspoon salt
Directions
- Heat oil in a large saucepan over medium heat, then add garlic, green onion, and thyme, and sauté for 2 minutes.
- Add beans, water, and coconut milk to the pan, then stir and bring to a boil. Add in rice and salt, then place a lid on top, turn the heat down to low, and simmer for 15-20 minutes, or until all the liquid as been absorbed, and rice is tender.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Ok, the final recap post including information on where we stayed is coming up tomorrow! Until then, I’m off to relive sea kayaking with Ben. That…was a doozy. ;)
Rachel Cooks (formerly Not Rachael Ray) 04.18.2012
This looks SO good! We went to Jamaica on our honeymoon–this makes me miss it so much!
Kelley 04.18.2012
I can’t wait to log on every morning so I can read about your wonderful trip! We are leaving in 12 days and I am so excited after seeing all your wonderful pictures and reading about the adventures you had. We are staying in Ochos Rios…can’t wait to see Dunn’s River Falls, eat the wonderful food, and see the original Margaritaville!!
Thanks again for sharing with all of us!!
Crystal @ A Lovin' Forkful 04.18.2012
Wow! I am making this ASAP! Thank you!
Villy @ For the love of Feeding 04.18.2012
How delicious!
Great photos and I spot some fierce tan lines! :D
Queen of Less Drama 04.17.2012
Jamaica me hungry…can’t wait to try this recipe soon.
Trisha 04.17.2012
I’m glad my husband and I aren’t the only ones who “name” our fellow vacation goers. On our trip to Mexico in January, I couldn’t get enough of “beautiful family”. A gorgeous,young family that I assumed was from Spain & each one of them was more beautiful than the next, though I was more partial to “blue-eyed boy”. :)
Becky 04.17.2012
Speaking of red beans and rice! I totally made your crockpot recipe this weekend! I made one small change and left out one cup of water and added in a can of tomato sauce. Quite tasty!
Lauren A. @ Newest Obsession 04.17.2012
This looks incredibly delicious and just what I have been craving. I’m adding it to the menu plan for next week! Thanks for sharing.
Toni Anne 04.17.2012
Kristen,
I’ve been following your blog for the past 2-3 weeks and I LOVE IT! I’m so inspired to make this recipe in particular because I spent a week in Kingston, Jamaica doing a mission trip and the food was so delicious! Did you ever have akee fruit?
Anyway, I’m a fan. I run a lot and eat a lot and travel a lot with the Air Force. New goals: 2nd marathon in November, experimenting to become a better cook (i’m a newbie) and seeing new places (1st on the list this summer is Maine!)
Thanks for your encouragement and positive attitude, I’ll be following
Toni Anne
amanda @ fake ginger 04.17.2012
I am too busy wiping drool from my chin to leave a real comment. Omg.
(I’m making this SOON.)
Maria W 04.17.2012
I’ve copied the recipe and I’m going to make this. I’m hoping my husband loves it. It sure looks great to me!
Thanks for sharing your vacation memories and recipes with us!
Michelle (Better with Berries) 04.17.2012
I love jerk chicken! This looks amazing – I’m so loving the pictures of your vacation. It’s making me wish I could go!
Ashley @ Coffee Cake and Cardio 04.17.2012
Looks awesome!! YUMMY!
Kelly V. 04.17.2012
Yum! Jerk chicken was the best part of our mission trip – it is one man’s sole job to feed the missionaries jerk chicken throughout the week. He raises them, kills them that morning (I try not to think about it), then cooks them in a pit with all of the spices – seriously, the best chicken I have ever had! Glad you got to enjoy some … I’m going to try this recipe next week :)
Mara @ What's For Dinner? 04.17.2012
Your Jamaica posts make me so nostalgic for our honeymoon! We LOVED the chicken shack for lunch (we were in Ocho Rios) and dug the patties too…did you try those?!
Iowa Girl Eats 04.22.2012
YES! I tried one from the buffet one day (having no idea what it was) and devoured it!
lisa 04.17.2012
I bought some Caribbean Jerk seasoning in St. Marteen, do you think I could use just that instead of the mixture of spices? I don’t actually know what is in jerk seasoning.
Iowa Girl Eats 04.17.2012
I’m sure! Maybe mix it with a bit of canola oil to make a paste, rub it on, then grill it!
Blog is the New Black 04.17.2012
I’ve never tried jerk chicken, I don’t think, but you’re right, the ingredient list is not daunting!
And you totally need to do a photography post… ;)
Lauren 04.17.2012
I love that you live out your post vacation through your meals. Italy was awesome inspiration for your meals for that whole month! I’m loving Jamaica too!
emily 04.17.2012
That looks delicious! I grew up in the Caribbean so jerk chicken was always a staple in my diet but I’ve actually never made it on my own. *ducks head in shame* The beans and rice look tasty too. Small nit-picky point though – most Rastafarians follow a vegetarian diet so jerk chicken doesn’t smell very “rasta.” :)
Karen W. 04.17.2012
OMG, this looks soooo good!! I can’t wait to make this, it has me salivating as I type this. Shoot, I might scrap what I had in mind for dinner tonight and do this instead!