Saturday, July 9, 2011

Jerk Chicken & More

Finally, some jerk chicken! Jerk is a spicy Jamaican spice mix with a great kick. No jerk pit here, but a fast way to enjoy different flavors.

Jerk Chicken
Serves 3-4

1 roasting chicken
1 medium onion, cut into wedges
1 lime
2-3 tablespoons Jerk seasoning
olive oil

You can grill or roast your Jerk chicken. To grill, just wrap the chicken in several layers of foil & secure tightly.

Rinse the chicken & pat dry. Using kitchen shears, cut down the back of the chicken and flatten, this will speed your cooking time. Tuck his wings back & lay on the foil or in a roasting pan or dutch oven. Drizzle a little olive oil over him & rub in the Jerk seasoning. Add onions around the chicken.

Roast at 400 degrees or over medium-high heat for about an hour or until juices run clear. Squeeze the lime juice over the chicken & let rest for at least 10 minutes before carving & serving.

Such an easy & delicious dinner! Great over rice with roasted asparagus. For a little extra zing in your rice, stir in a little fresh cilantro.

The garden is coming right along & I was able to make my first pesto of the year. So delicious! It called for one of my favorite summertime sandwiches, basil & Swiss grilled chicken.

Grill up a couple of chicken breast pieces, seasoning with salt & pepper.

In a blender or food processor, add at least one good handful of fresh basil, about 1/4 cup Parmesan cheese & a squeeze of lemon juice. While the machine is running, slowly add in enough olive oil to thicken, between 1/8 & 1/4 cup. If you've added too much oil, you can always toss in a bit of fresh spinach to get the right consistency.

Spread on toasted bread and top with the chicken & a piece of Swiss cheese.

Enjoy your weekend!

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