Thursday, July 15, 2010
30 Nights of Salad - Day 21
How do you "Jerk" chicken?
Jerk traditionally refers to the way the meat is cooked with certain spices dry rubbed onto the meat - usually beef or pork. Today this term refers to the spices itself. Jerk seasoning is a spicy and often slightly sweet concoction of fantastic-ness. The spicy comes from the Pimento A.K.A. Allspice and usually the sweet comes from the addition of dark brown sugar which still maintains some molasses which gives it a deep rich flavor. Although I have a good idea of the spices that go into making a good Jerk rub I have never made my own. I prefer the flavor of Blue Mountain's Jerk Season. A little of this stuff goes a long way. Then when my meat is cooked, I cook it even longer with some World Harbor's Jerk Sauce on top and your meat comes out so amazing and delicious - we can't stop eating the stuff until our mouth is burning and then we go drink some milk and get back to it!
For this Salad, I jerked some chicken breast, sliced it and spread it on top of the salad and we ate it all. We even went back and ate the leftover chicken that night. It was goooood!
Jerk Chicken Breast
-1 LB skinless boneless chicken breast
-1 Tablespoon of Jerk seasoning
-1/2 cup Jerk Sauce
***Since Chicken breast dries out easily, it's important to cook it fast and keep it covered. My meat was somewhat thick but I wrapped it in a foil package and cooked it at 350 degrees for about a half hour. Then I open the package up and added the sauce and let it cook for another 15 minutes or so.
Jerk Chicken Salad
-Sliced Jerk Chicken (see recipe above)
***There wasn't much sauce left but we used the little bit as a dressing. The corn added a little bit of sweetness that goes well with the Jerk chicken. You can also add melon or mango to this salad. The fruit lightens the Jerk and keeps the spicy from being too overwhelming. Enjoy!