Want a taste of the Caribbean at home? Try this Jerk chicken drizzled with a coconut curry sauce! It's a little spicy, a little sweet, a little citrusy ( I'm not sure if that's a word), and it is a flavor-packed dinner you can serve up at home! The nice thing is, the chicken can marinate all night or all day before you grill it. When you have a few minutes, make the seasoning/marinade and place the chicken in it and let it soak it up in the fridge until you are ready to grill it. It is served with brown rice and sauteed peppers and onions, and drizzled with an easy coconut curry sauce that just brings it all together!
Here's what you need:
Around 3 lbs boneless skinless chicken breasts ( You can also use chicken legs or wings)
2 T Ground Allspice
2 T Dried Thyme
1 T Black Pepper
1/2 T Nutmeg
1/2 T Cinnamon
1 t salt
1 Jalapeno seeded and chopped
3 Garlic Cloves, seeded and chopped
4 Green Onions, chopped
1/3 Onion chopped
1 T Brown Sugar
1/4 cup Lime Juice
3 T Vegetable oil
1/8 cup Soy Sauce
Mix the 6 dry ingredients listed under the chicken together in a bowl. Place them in a food processor and then add all the other ingredients listed, besides the chicken. Pulse in the processor until blended.. Coat the chicken with this mixture well and cover and refrigerate overnight or all day. Bring to room temperature and grill until done. Serve with brown rice and sauteed peppers and onions, seasoned to your taste. To serve, drizzle the coconut curry sauce over it all. (Recipe follows for the sauce). Top with sliced green onions.
Caribbean Coconut Curry Sauce:
Whisk these ingredients together in a bowl:
1/2 cup cream of coconut
Juice of one lime
1 t yellow curry powder
1/4 t ground red pepper
1/4 t salt