Jamaican Jerk Chicken

K had a four day weekend this week  (Ascension day on Thursday as well as a ‘bridging day’ on Friday- companies here realize many people would inevitably take it off, so they give it as freebie – so progressive). Unfortunately, my employer does not celebrate Ascension day or bridge so we stayed in Basel, which was a nice reprieve from our otherwise hectic schedules.  Focusing on house projects, we FINALLY BOUGHT A GRILL!!!!  Now if anyone knows K, this is a BIG deal in our lives and I must say, I feel more grown up with this purchase than any other we’ve made.

As I’ve previously mentioned, Basel is a wonderful place to live; however, the food scene is utterly lacking.  Granted, if you hop on a bike and cross the border, you are bound to find incredibly decadent, delicious French food, which we did Saturday night, but if you want anything ethnic, with a hint of heat, we have found the best option is to make it ourselves.  As a result, we’ve really expanded our culinary repertoire.  We’ve made many dishes where after taking a bite we exclaim – “Wow…is that it? It’s so easy!” So we christened our grill with Jamaican Jerk Chicken (it’s so easy!), parmesan/lemon asparagus and veggies. DELICIOUS.

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Jamaican Jerk Chicken Ingredients (Adapted from Saveur):

This mix is for one whole chicken deconstructed.

– 1/2 c brown sugar

– 1/2 c allspice

– 1 shallot minced

– 1/3 c peanut oil

– 1/4 c kosher salt

– 1/2 c minced giner

– 1/3 c lime juice

– 2 tbsp soy sauce

– 1 tbsp fresh thyme

– 1 tsp ground cinnamon

– 1 tsp ground nutmeg

– 7 gloves minced garlic

– 3 habaneros

Directions:

  1. Mix all ingredients in a bowl. Rub all over chicken, especially getting into the skin area.
  2. Grill. (Not sure what one is involved here, but I’m sure most people who use one do).
  3. Consume.
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Jerk chicken with lentil, veggie quinoa salad with mustard, lemon vinaigrette

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Grills veggies and asparagus

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