Rania's Recipes: Jerk Chicken, Salsa & Tandoori Chicken Kabobs
Summer is winding down, but that doesn't mean you still can't fire up the grill and try out some new recipes from Rania Harris!
Caribbean Jerk Chicken
2 cups chopped scallions
4 large cloves garlic, chopped
3 habanero chiles, seeded and chopped
¼ cup freshly squeezed lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons firmly packed light brown sugar
1 tablespoon chopped fresh thyme
2 teaspoons ground allspice
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
Kosher salt and freshly ground pepper
3 – 4 pounds chicken parts
Grilled Pineapple Salsa (see recipe below)
Directions:
In a blender or food processor, combine the green onions, garlic, chiles, lime juice, oil, soy sauce, sugar, thyme, allspice, nutmeg, cinnamon, and 2 teaspoons each salt and pepper and then process until smooth.
Place the chicken parts into the large size Jaccard Meat Maximizer and spoon the marinade over them - coating the chicken well. Using the hand held vacuum pump, pump the unit according to the directions on the box, pressing out the excess air and let the chicken marinate, chilled for at least 24 hours.
Preheat grill to medium heat. Remove the chicken from the Maximizer chamber and discard the marinade. Oil the rack and grill the chicken - covered if possible, for 10 -15 minutes per side, or until cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keeping it warm. Garnish the platter and serve hot.
Serves: 6 - 8
Grilled Pineapple Salsa
1 fresh pineapple, peeled, cored, and cut into rings
2 red onions, thickly sliced
Olive oil for drizzling
2 jalapeno chiles
1 avocado, peeled and diced
3 tablespoons finely chopped fresh mint
Juice of 2 limes
Kosher Salt
Directions:
Heat gas grill to medium high heat. Brush and oil the grill grate.
Drizzle the pineapple and onion slices with oil, then place on the grill with the jalapeno. Cook the pineapple and onion slices, turning once, until they are grill marked and are heated through, about 8 minutes total. Cook the chile, turning, until charred on all sides.
Transfer the pineapple, onions, and chiles to a cutting board. Chop the pineapple and onion into chunks and place in a bowl. When the chiles are cool enough to handle, peel, stem, seed, and dice them, then add them to the bowl. Add the avocado and mint and stir to mix. Add the lime juice, stir again, and then season with salt to taste.
Use immediately.
Makes about 2 cups
Tandoori Chicken Kabobs
For the Tandoori Marinade:
2 cups plain Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon each ground coriander and ground turmeric
½ teaspoon saffron threads
½ teaspoon ground cumin and cayenne pepper
Sea salt and freshly ground black pepper
8 boneless, skinless chicken thighs
6 metal skewers
1 large sweet onion, thinly sliced and separated into rings
¼ cup chopped fresh cilantro
Directions:
To make the tandoori marinade, in a bowl, whisk together the yogurt, lemon juice, ginger, garlic, coriander, turmeric, saffron, cumin, cayenne pepper, salt, and pepper to taste.
Cut the chicken thighs into 1-inch cubes. Place the chicken cubes into the large size Jaccard Meat Maximizer and spoon the marinade over them - coating the chicken well. Using the hand held vacuum pump, pump the unit according to the directions on the box, pressing out the excess air and let the chicken marinate, chilled for at least 6 - 8 hours.
At least 30 minutes before you are ready to begin grilling, remove the chicken from the refrigerator. Discard the marinade.
Heat gas grill to medium high heat. Brush and oil the grill grate.
Thread the chicken cubes onto the skewers without crowding them. Place the skewers on the grill directly over the fire and cook, turning once, until the chicken is lightly grill-marked on both sides and opaque throughout but still moist, about 5 minutes on each side. If the chicken begins to burn, lower the heat on gas grill.
Slide the chicken off the skewers onto a platter. Top with the onion and cilantro and serve at once.
