JERK CHICKEN WITH PICKLED BANANAS
At the heart of superb jerk seasoning is the coalescing of spice and heat, specifically the two dominant forces of allspice berries and chile peppers. This marinade, which came to me from Shaun Lewis, a Jamaican cook I worked with during my time as a summer camp chef, is the best I've ever tasted, delivering a quietly thrilling, savory warmth that kind of spreads across the chest and remains there without ever ferociously igniting. This achievement - like a dark rolling thunder that somehow remains in the neighboring field and never crosses the fence - is undoubtedly the result of the 20 other ingredients in the recipe working in tandem, so don't omit any of them.
Provided by Gabrielle Hamilton
Categories dinner, meat, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 30
Steps:
- In a small skillet, toast the coriander and cumin seeds over medium heat, shaking the pan, until fragrant, 2 minutes. Let cool, then grind in a spice grinder until pulverized.
- Add to a large bowl along with all other marinade ingredients (everything but the chicken). Add 1 cup water and whisk to combine. Alternatively, working in two batches, place all marinade ingredients in the bowl of a food processor. Pulse 2 or 3 times to combine.
- Place chicken in a large container big enough for all pieces plus marinade. Reserve 3/4 cup marinade for later use, and pour remaining marinade over the chicken. Refrigerate 1 or 2 days (chicken can be stored for up to 5 days).
- Prepare the pickled bananas: Add all ingredients except for the bananas to a nonreactive saucepan and boil over high, 10 minutes. Chill completely. Once brine is chilled, peel and slice the bananas on the bias. Add to the brine and chill, at least 1 hour and up to 2 days.
- Heat grill to medium-low. Remove chicken from marinade and temper at room temperature for 15 minutes. Place chicken on the grill, skin-side down. Every minute or so, rotate the chicken a half turn so that the skin develops a deep, dark mahogany char and has been slightly crisped and rendered, 8 to 10 minutes total.
- Turn chicken over to finish cooking, 6 to 8 minutes. Transfer to a serving platter, skin side up. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.
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Gift Onyinye
[email protected]This is one of my favorite recipes to make for friends and family. It's always a crowd-pleaser.
vicente zepeda
[email protected]This dish is a perfect example of how simple ingredients can come together to create something truly special.
Piryasha Tamang
[email protected]I'm so glad I found this recipe. It's a delicious and easy way to make jerk chicken at home.
Agbenossi Fiacre
[email protected]This recipe is a great way to use up leftover chicken. I had some grilled chicken in the fridge and it worked perfectly in this dish.
lillian Wright
[email protected]Overall, I thought this recipe was pretty good. The jerk chicken was flavorful and the pickled bananas were a nice touch. I'd definitely make it again.
Lavi Lavirdhran
[email protected]The chicken was a bit dry for my liking. I think I'll try brining it next time.
Glenda Philips
[email protected]I found that the jerk marinade was a bit too spicy for my taste. Next time, I'll use less chili powder.
Luckyy
[email protected]I'm not a huge fan of bananas, but I really enjoyed the pickled bananas in this recipe. They were a great way to add a bit of sweetness and tanginess to the dish.
M Naveed
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The jerk chicken is incredibly flavorful and the pickled bananas are a unique and delicious addition.
Avijit Mistry
[email protected]I love the combination of flavors in this dish. The jerk chicken is savory and spicy, while the pickled bananas are sweet and tangy.
Hafeez Ameer
[email protected]I've made this jerk chicken several times now and it's always a hit. It's the perfect dish for a summer cookout.
John Joseph
[email protected]This recipe is a great way to impress your friends and family. It's easy to make and the results are spectacular.
Faiza Bebo
[email protected]I'm always looking for new and exciting Caribbean recipes to try. This jerk chicken with pickled bananas is definitely one that I'll be adding to my regular rotation.
Ariyan Dewan
[email protected]I made this recipe for a party and it was a hit! Everyone loved the jerk chicken and the pickled bananas.
Jose Morales
[email protected]I'm not a big fan of spicy food, but this jerk chicken wasn't too hot for me. The pickled bananas helped to cool down the heat.
Sola Ajigboye
[email protected]This recipe is definitely a keeper. It's easy to follow and the results are delicious. I'll be making this again for sure.
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[email protected]I was a bit hesitant to try pickled bananas, but I'm so glad I did. They were sweet and tangy, and they paired perfectly with the jerk chicken.
Judy Fitzgerald
[email protected]I'm a huge fan of Caribbean cuisine, and this jerk chicken recipe didn't disappoint. The jerk marinade was easy to make and packed with flavor. The chicken came out moist and flavorful, with a nice kick of heat.
Mohammad Erfan Hossain
[email protected]OMG! This jerk chicken with pickled bananas is a flavor explosion in my mouth. The chicken is tender and juicy, with a perfect balance of sweet and heat. And the pickled bananas add a tangy, crunchy contrast that takes this dish to the next level.