John Washington
Delightful Jamaican Jerk Chicken with Yams: A Flavorful Caribbean Feast
Description:
This dish brings together the rich, spicy flavors of Jamaican jerk seasoning with the sweet and creamy texture of yams. Jamaican Jerk Chicken with Yams offers a delightful mix of heat and sweetness, creating a satisfying meal that tantalizes your taste buds. Traditionally grilled, this dish can also be baked for a convenient yet authentic Caribbean experience.
Ingredients:
For the Jamaican Jerk Chicken:
– 4 bone-in chicken thighs
– 1/2 cup olive oil
– 1/4 cup soy sauce
– 1/4 cup fresh lime juice
– 2 tablespoons brown sugar
– 2 tablespoons ground allspice
– 1 tablespoon dried thyme
– 1 tablespoon ground cinnamon
– 1 tablespoon ground nutmeg
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon cayenne pepper
– 1 teaspoon ground ginger
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 green onions, chopped
– 1 habanero pepper (or Scotch bonnet pepper), seeded and finely chopped
For the Yams:
– 2 large yams, peeled and cut into chunks
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
Instructions:
1. Prepare the chicken marinade: In a large bowl, combine the olive oil, soy sauce, lime juice, brown sugar, allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, cayenne pepper, ground ginger, salt, and black pepper. Add the chopped green onions and habanero pepper. Mix well to ensure all spices are evenly distributed.
2. Marinate the chicken: Place the chicken thighs in the marinade, making sure they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for an enhanced flavor.
3. Preheat the grill or oven: If grilling, preheat your grill to medium-high heat. If baking, preheat your oven to 375°F (190°C).
4. Cook the chicken:
– Grilling option: Grill the chicken thighs for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and browned.
– Baking option: Place the marinated chicken thighs on a baking sheet lined with aluminum foil. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and browned.
5. Prepare the yams: While the chicken is cooking, prepare the yams. Preheat your oven to 400°F (200°C). In a large bowl, toss the yam chunks with olive oil, salt, pepper, cinnamon, and nutmeg.
6. Bake the yams: Spread the yams on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the yams are tender and slightly caramelized, stirring halfway through for even cooking.
7. Serve: Arrange the grilled or baked Jamaican jerk chicken thighs on a platter alongside the roasted yams. Garnish with additional chopped green onions or fresh herbs, if desired.
Enjoy this flavorful and spicy Caribbean feast that combines the smoky heat of jerk seasoning with the sweet creaminess of roasted yams!
