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Cedar Plank Jerk Chicken MICHAEL SYMON

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Turn up the dial on your classic chicken recipes with this tasty dish!

ingredients
CEDAR PLANK JERK CHICKEN
4 cedar planks (soaked in water)
1 5-6 pound chicken (broken down into 8 parts)
4 scallions (roughly chopped, about 1 1/2 cups)
4 scotch bonnets or habanero peppers (seeds and ribs removed, chopped)
4 cloves garlic (peeled, chopped)
1 2- inch piece ginger (peeled and roughly chopped)
1/4 cup fresh thyme (leaves only)
3/4 teaspoon cinnamon
1 tablespoon allspice
3 tablespoons brown sugar
2 teaspoons Kosher salt
2 teaspoons freshly ground black pepper
2 limes (zested and juiced)
1 tablespoon soy sauce
2 tablespoons apple cider vinegar
coconut rice

directions
Soak 2 large cedar planks in water for at least 2 hours.
Preheat a grill to medium heat (400ºF).
In the bowl of a food processor fitted with a blade attachment, add scallions, scotch bonnets or habanero peppers, garlic, ginger, thyme, cinnamon, allspice, brown sugar, salt, pepper, lime zest and juice, soy sauce and apple cider vinegar and blend until smooth. Remove the mixture to a bowl.
Remove the cedar planks from the water and blot dry with a paper towel to remove any excess water.
Coat the chicken pieces in the jerk paste and divide the pieces of chicken amongst the cedar planks. Place planks on the grill, cover and cook until the chicken reaches an internal temperature of 165ºF, about 30 to 40 minutes. Remove from the grill and allow to rest for 5 minutes. Serve with coconut rice.
Tip: Make the jerk chicken rub and use as a marinade for vegetables, fish or chicken. Store the paste in an airtight container in the refrigerator for up to 2 weeks

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