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Jerk Chicken Kebobs -I am a Whole Foods Finalist!!

Jerk Chicken Kebob

I just found out that my recipe is a finalist at Whole Foods in Boulder. If you don’t mind voting for my recipe I would really appreciate it. I am so excited and thankful that Whole Foods picked my recipe. Here is the link to Whole Foods Boulder Thank you so much everyone!!

Serves 4-6 depending on serving size

Jerk Sauce

1 scotch bonnet pepper chopped (for less intense heat remove seeds)

2 jalapeno peppers chopped

1 tbs fresh thyme

4 cloves garlic

2 tsp jamaican allspice (whole)

3 tbs packed brown sugar

2 tsp kosher salt

1/2 tsp nutmeg

1 tsp cinnamon

1 tsp ground black pepper

1 tsp powdered ginger

1/4 cup olive oil

1/4 cup soy sauce

zest of one lime

1/4 cup lime juice

1/4 cup orange juice

1/2 cup apple cider vinegar

2 lbs chicken breast and thigh meat cut into chunks

Chop your peppers (remove seeds if desired) In mortar smash the jamaican allspice. Add everything to blender and blend until everything is incorporated. To a large ziplock bag add the chicken and enough of the jerk sauce to completely cover the chicken. Smash it around in the bag so that the sauce covers every piece of chicken, Refrigerate at least 4 hours, overnight is even better.

To grill the chicken you will need enough skewers, if using bamboo make sure to soak in water for a few hours before using them. Skewer your marinaded chicken and grill,  basting with the remaining jerk sauce while they are grilling. You can grill either outdoors on the BBQ or pan grill (I highly recommend outdoor grilling for these. Serve with Caribbean Rice and Peas and enjoy!

Caribbean Rice and Peas

1 cup  dried pigeon peas, cow peas or whatever bean you like, soaked overnight

2 cups water

1/2  medium onion chopped

2 cups long grain white rice

2 cups  unsweetened coconut milk

1 cup water or unsweetened coconut water I use Zico

1 cup reserved water from cooked beans

2  whole jalepeno peppers

salt and pepper to taste

After beans have soaked over night, drain and pour them into a med saucepan add 2 cups of water and cook until beans are tender.Season the beans with salt and pepper. Set them aside along with 1 cup of the water that the beans cooked in, you will need that to cook the rice.

To a large saucepan add a small amount of olive oil just enough to coat the bottom of the pan when pan is hot put the chopped onion in and saute until onion is soft and translucent, add rice and cooked beans you judge how much of the beans to add to the rice you don’t want too many beans, stir until rice and onion and beans are combined. Add all the liquid, some salt and pepper to taste and the peppers. Bring to a boil on high flame, cover and reduce heat to med/low and let rice cook until all the liquid is absorbed and rice is done it will take 15-20 minutes. Turn off the heat, fluff rice with fork and serve, you can garnish with fresh thyme or cilantro.

16 Comments Post a comment
  1. I’ll vote for sure! Congrats congrats congrats my friend 😀

    Cheers
    Choc Chip Uru

    May 15, 2012
  2. Congratulations!!! Thats fantastic! I’ll definitely vote for the recipe. This sounds amazing

    May 15, 2012
  3. Good Luck! I voted for you!

    May 15, 2012
  4. Carla #

    Good Luck Suzanne!! You are a wonderful cook and deserve to win! I voted for you 🙂

    May 15, 2012
  5. Jody #

    Congratulations Suzanne! So exciting, I’m on my way to vote (and I want to make this as well) KUDOS! xx

    May 16, 2012
  6. Delicious recipe, I voted 🙂 Congrats and good luck!!

    May 16, 2012
  7. Bevi #

    Congrats on your win! It is so terrific that you and B took home the wins in one week!

    May 24, 2012
    • Thanks so much Bevi, I am so happy for B she so deserved the win and recognition!!

      May 24, 2012
  8. Love jerk chicken! Judging from the comments it sounds like you won, congratulations!

    June 5, 2012
  9. Thank you so much, yes I did win. I too love jerk chicken and because I am to lazy to wrestle with bones I decided to do boneless.

    June 5, 2012

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