Butterflied Jerk Chicken Recipe

This jerk chicken from Hayden Quinn is fun to cook, and to eat. Served straight to the table with various delicious sides and garnishes of your choice.

The ingredient of Butterflied Jerk Chicken Recipe

• 1 lilydale free range whole chicken butterflied
• 2 tbsp australian extra virgin olive oil
• 2 tbsp garlic powder
• 1 tbsp salt
• 1 tbsp white sugar
• 1tbs dried oregano leaves
• 2 tsp allspice
• 2 tsp chilli powder
• 1 tsp ground black pepper
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 whole fresh pineapple peeled and cored and cut into small pieces
• 2 jalapeno chili seeds and membrane removed diced
• 1 tbsp australian extra virgin olive oil
• 1 2 cup coriander leaves finely chopped
• sea salt to taste
• 1 5 cups jasmine rice
• 1 2 tsp turmeric powder
• 1 4 cup sultanas
• 1 2 tbsp grape seed oil
• 10 jalapenos sliced
• 2 cloves garlic roughly chopped
• 1 2 tbsp coriander seeds
• 1 2 tsp cumin seeds
• 2 ripe peach skin removed chopped
• 1 2 tbsp sea salt
• 1 tbsp sugar
• 2 tbsp rice wine vinegar
• coriander sprigs to serve
• lime wedges to serve

The Instruction of butterflied jerk chicken recipe

• to make jerk seasoning toss all spices together in a small bowl mixing well to incorporate cover chicken well on both sides with spices and allow to marinade while you start the other elements of the dish
• while the chicken is marinating make you hot sauce by adding all ingredients to a medium saucepan over medium heat cover and cook for 30mins until all ingredients have softened allow to cool slightly and using a stick blender blitz together until smooth set aside to cool completely once cooled decant into jar or sauce bottle
• cook rice as per your preferred method adding turmeric and sultanas at the start of the cooking process keep warm until ready to serve
• while the hot sauce and rice is cooking preheat a hooded bbq or oven to 200c cook chicken skin side up for 15 mins flip and cook skin side down for 5mins or until slightly charred turn again skinside up and cook for a further 15mins or until chicken is cooked through and when tested juices run clear allow to rest before serving
• while the chicken is cooking make the and pineapple salsa for the salsa toss together all ingredients in a serving bowl and set aside in refrigerator until ready to serve
• serve all elements family style so that you can pick and choose how you plate your own dish enjoy with a good dollop of the hot sauce plus some extra coriander and lime for garnish

Nutritions of Butterflied Jerk Chicken Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post