We credit our customers with turning us onto some great food finds. Our friend, Scott Black, turned us onto Chetty’s products which are now a mainstay in our store. Scottie also makes terrific mustards, hot sauces, spice blends and rockin' pickles, available at the Peterborough Farmers Market in the summer.
Serves 4 - 6
- 4 chicken hind quarters or 8 total drumsticks & thighs, skin on
- 1 bottle Eadrey’s Advanced Jerk Marinade
- 1½ cups Basmati rice
- 1 Tbsp butter
- ½ cup Scottie’s Mango Pickle or ½ cup Stonewall Kitchen Mango Lime Salsa + ½ Tbsp curry powder
Rinse chicken pieces and trim excess fat. Cut hind quarters, if using, into pieces. In a large re-sealable bag, combine chicken pieces and ½ bottle of Jerk marinade, reserving the rest for basting. Marinate in the fridge all day, turning occasionally.
Preheat grill to medium-hot. Remove chicken and discard marinade. Place chicken pieces skin side down over indirect heat (if using a gas grill, turn one burner off and cook over it). After approximately 10 minutes, the chicken pieces should release from the grill without sticking. Flip them and baste with reserved Jerk marinade. Continue to turn, baste, and cook the pieces until they turn a beautiful mahogany colour and register 165°F/74°C on an instant read thermometer (a very useful tool).
Meanwhile, bring rice and 2 cups of water to a boil in a saucepan. Turn heat to low, cover, and continue to cook until the rice is done. Fluff rice with a fork and toss with butter to coat each grain. Rough chop mango pickle and toss with rice along with curry from the jar or sprinkle with curry powder and toss with mango salsa.
Serve chicken with rice and a tossed green salad or grilled vegetables. Authentic Jamaican side dishes also include slaw, pigeon peas (beans), roasted yam or sweet potato, grilled pineapple and fried plantain or yucca chips.
The Caribbean’s most famous contribution to North American cuisine is arguably Jamaican jerk. Jerk is a method of cooking meat, usually chicken or pork, that is rubbed with a spice paste and grilled over steel drum barbecues. Jerk seasoning is commonly available as a thick paste but also turns up as dry spice, liquid marinade or barbecue sauce. You can find it gracing steak, wing or hot sauces, salsa, and snack foods. Scotch bonnet peppers give jerk its fiery heat and allspice contributes that characteristic taste and aroma. Other ingredients include green onions, thyme, cloves, cinnamon, nutmeg, garlic, salt and pepper. Like many regional specialties, variations are on the traditional theme abound, and every cook has his or her own special recipe.
by David & Anna Russell, recipe featured in Good Food Magazine