A Savory Summer Meal

The Messy Chef is back, this time with a perfect summer meal! If you live on a StuartCo property with an outdoor grill and patio area, take in a summer sunset while enjoying your grilled Jamaican jerk chicken and red bean and rice salad with creamy cucumber sauce al fresco!

jerk chicken

Grilled Jamaican Jerk Chicken

4 pounds chicken, favorite pieces with bone in and skin on
4 green onions, chopped
5 cloves garlic
1 small onion, chopped
1-2 jalapeno peppers, stemmed and seeded
¼ cup lime juice
3 tablespoons soy sauce
3 tablespoons olive oil
1 ½ tablespoons salt
1 tablespoon brown sugar
2 tablespoons fresh thyme
2 teaspoons ground allspice
2 teaspoons black pepper
¾ teaspoon ground nutmeg
½ teaspoon cinnamon
Chopped scallions and lime wedges for garnish

Combine all ingredients except chicken in a food processor or blender and blend until smooth. Place chicken in a large resalable bag and add the marinade. Squeeze out the air and seal. Refrigerate overnight or at least 3 hours, turning several times. Bring chicken to room temperature for one hour before grilling. Preheat your grill on high and then adjust as needed. Place chicken on grill and cook until all sides are browned, about 20 to 25 minutes and chicken is done. Place remaining marinade in a saucepan and bring to a boil, reduce heat and simmer for 10 minutes. Baste chicken on each side as you grill. To serve place on a platter and sprinkle scallions and lime wedges over chicken. Serves: 8

Serve with grilled sweet potato wedges and a black bean & rice salad along with a creamy cucumber sauce. For a hotter flavor, leave some of the seeds in or use a Scotch bonnet or Habanero chile pepper.

black bean & rice Salad

Black Bean and Rice Salad

14 ½ ounces chicken broth
¼ cup water
1 cup jasmine rice
2 bay leaves
15 ounces black beans, drained
1 red pepper, diced
½ green pepper, diced
½ medium onion, diced
1 cup cilantro, chopped
¼ cup olive oil
1 ½ tablespoons orange juice
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1 lime, zested and juiced
Salt and pepper to taste
Cilantro for garnish

Bring chicken broth and water to a boil in a medium size pan. Add rice and bay leaves and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes or until liquid is absorbed. Transfer rice to large bowl and fluff with fork. Toss with remaining ingredients and season to taste.

creamy cucumber sauce

Creamy Cucumber Sauce

2 ¼ cups cucumber, peeled and finely diced
½ cup sour cream
½ cup mayonnaise
1 tablespoon cider vinegar
½ teaspoon salt
Pinch cayenne pepper
1 ½ teaspoons Dijon mustard
1 ½ teaspoons garlic, minced

Place all ingredients into a bowl and mix well. Store in refrigerator until ready to use.

Check out all of The Messy Chef recipes here

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