Navigating The Three Cooking C’s
Caribbean • Cuban • Cajun
If you are in a dinner rut, like most folks tend to get, or you are looking for new flavors to serve your family, check out this awesome recipe for Jerk Chicken by Pirate Jonny! Pirate Jonny and his wife found a need for good quality rubs, seasonings and sauces to help those ‘flavor challenged’ individuals, spice it up! With Jonny being from Florida and his wife from New Orleans they created perfect flavors to make your meals have a delish Caribbean, Cuban or Cajun flare! And what it won’t have is gluten, MSG, too much sodium or any unnecessary additives!
Pirate Jonny’s Grilled Jerk Chicken
Yields (4) Servings
1 Whole Chicken – Split & Flattened
3tbsp – Pirate Jonny’s Jamaican Jerk seasoning (hot or mild)
1/4c – distilled white vinegar
2tbsp – Soy Sauce
Prepare hot coals or gas grill with smokebox. In a large mixing bowl, combine the Jamaican Jerk seasoning, vinegar and soy sauce and mix well. Add prepared chicken legs (rinsed & patted dry) and turn each leg to coat evenly. Cover bowl tightly and refrigerate at least four hours.
Remove chicken legs from marinade and place the chicken on a grill rack. Grill the chicken for 30-45 minutes, or until the thickest part of the breast registers 165°F with a meat thermometer, and juices run clear from the chicken when pierced. When cooked through, remove from grill and allow to rest while preparing the glaze.
In a small sauce pan over medium high heat, add the ingredients for the glaze and bring to a boil, then immediately lower heat and reduce the liquid to an almost syrupy glaze. Pour glaze on chicken when it comes out of the oven and serve.
- Use the marinade recipe on the bottle of Jamaican Jerk!
- Use their Syrena’s Seduction with ranch dressing as a dip or add a little to the glaze for an extra kick!