Grilled Jerk Chicken With Papaya Relish
Yield: 4 ServingsIngredients:
4 each Chicken breasts, 6-7 oz., boneless to garnish Scallions, minced to garnish Fresh cilantro sprigsFor Chef Larry's Jerk Seasoning:
1 tbsp. Allspice 1/4 tsp. Nutmeg 1/4 tsp. Ground clove 1 tsp. Ground cinnamon 10 each Scallions, trimmed and chopped 5 each Garlic cloves, peeled 8 each Jalapeno peppers, seeded 1/3 cup Red wine vinegar 2 tbsp. Brown sugar 2 tbsp. Vegetable oil 1 tsp. Salt 1 tsp. Black pepper 2 tbsp. Soy sauce 1 tbsp. Fresh lime juiceMethod:
Prepare Jerk Seasoning by placing ingredients in a food processor or blender. Puree until smooth. Adjust seasoning if necessary. Place chicken breasts in a non-reactive dish or heavy-duty zip lock bag. Pour 2/3 of the Jerk Seasoning over chicken and refrigerate for at least 3 hours. Reserve remaining Jerk Seasoning for use as a basting sauce, storing under refrigeration until use. Prepare Chef Larry’s Mango Papaya Relish per recipe, reserve. Preheat grill. Drain marinated chicken breasts and place on hot grill. Cook for 6-7 minutes on each side or until done, basting with reserved Jerk Seasoning for the last 3 minutes of grilling. Place grilled Jerk chicken on a platter and top with Chef Larry’s Mango Papaya Relish. Garnish with fresh cilantro sprigs and minced scallions.Chef Larry's Papaya Mango RelishYield: 4-6 ServingsIngredients:
1 cup Papaya, peeled, seeded, small dice 1/2 cup Mango, peeled, seeded, small dice 1/3 cup Red onion, finely diced 1/2 tsp. Jalapeno pepper, seeded, finely diced 1/2 cup Orange juice 1 1/2 tsp. Red wine vinegar 1 tsp. Olive oil 1 1/2 tsp. Sugar 2 tsp. Cilantro, chopped 1 tsp. Fresh mint, chopped to taste Salt to taste Fresh ground black pepperMethod:
Place ingredients in a large bowl and mix well. Season with salt and pepper. Refrigerate for 2-3 hours to allow flavors to develop. Warm slightly before service. Use an accompaniment for grilled chicken, fish and seafood.
4 each Chicken breasts, 6-7 oz., boneless to garnish Scallions, minced to garnish Fresh cilantro sprigsFor Chef Larry's Jerk Seasoning:
1 tbsp. Allspice 1/4 tsp. Nutmeg 1/4 tsp. Ground clove 1 tsp. Ground cinnamon 10 each Scallions, trimmed and chopped 5 each Garlic cloves, peeled 8 each Jalapeno peppers, seeded 1/3 cup Red wine vinegar 2 tbsp. Brown sugar 2 tbsp. Vegetable oil 1 tsp. Salt 1 tsp. Black pepper 2 tbsp. Soy sauce 1 tbsp. Fresh lime juiceMethod:
Prepare Jerk Seasoning by placing ingredients in a food processor or blender. Puree until smooth. Adjust seasoning if necessary. Place chicken breasts in a non-reactive dish or heavy-duty zip lock bag. Pour 2/3 of the Jerk Seasoning over chicken and refrigerate for at least 3 hours. Reserve remaining Jerk Seasoning for use as a basting sauce, storing under refrigeration until use. Prepare Chef Larry’s Mango Papaya Relish per recipe, reserve. Preheat grill. Drain marinated chicken breasts and place on hot grill. Cook for 6-7 minutes on each side or until done, basting with reserved Jerk Seasoning for the last 3 minutes of grilling. Place grilled Jerk chicken on a platter and top with Chef Larry’s Mango Papaya Relish. Garnish with fresh cilantro sprigs and minced scallions.Chef Larry's Papaya Mango RelishYield: 4-6 ServingsIngredients:
1 cup Papaya, peeled, seeded, small dice 1/2 cup Mango, peeled, seeded, small dice 1/3 cup Red onion, finely diced 1/2 tsp. Jalapeno pepper, seeded, finely diced 1/2 cup Orange juice 1 1/2 tsp. Red wine vinegar 1 tsp. Olive oil 1 1/2 tsp. Sugar 2 tsp. Cilantro, chopped 1 tsp. Fresh mint, chopped to taste Salt to taste Fresh ground black pepperMethod:
Place ingredients in a large bowl and mix well. Season with salt and pepper. Refrigerate for 2-3 hours to allow flavors to develop. Warm slightly before service. Use an accompaniment for grilled chicken, fish and seafood.
