Jamaican Feast; Jerk Chicken, Grilled Sweet Potato, Greens

Cue the Bob Marley music.  We're jammin.

After my Eating Well magazine arrived with its article about Jamaican Cuisine I said I must try this tonight!  We had a little impromptu party with my parents and our friend Jim.

Jamaican Jerk Chicken

(Altered from Jacqui's Jerk Chicken, Eating Well pp. 66)

Ingredients

5 lbs bone in chicken thighs
MARINADE:
1 onion, quartered
2 scotch bonnet pepper, seeded
1 bunch of green onions
1 Tbsp jerk chicken seasoning (I used Penzy's)
2 limes, juiced
1 Tbsp honey
SMOKE (optional):
1 cup of applewood or hickory chips
Heavy duty foil
Water


Directions


1. Process all the ingredients for the marinade in a food processor and pour half over the chicken (save the other half) and mix well.  Marinate for 2 to 24 hours.


2. Soak the wood chips in water 30 minutes before you are ready to grill.  Then, when you are ready to cook, first preheat the grill to medium high heat and then transfer the wet chips (drain the water) to a large piece of heavy duty foil and fold it up to make a packet.  Poke a bunch of holes in the top and place the packet on your grill burner (hole side up) or on the hot coals of your grill.  Let it start smoking (should take about 10 to 15 minutes)

3. Spray the chicken with EVOO and grill for about 25 to 30 minutes (until cooked through) basing occasionally with the left over marinade. 

Grilled/Smoked Sweet Potato

Ingredients


1 large sweet potato cut into 1/2 inch slices
EVOO spray
Garlic salt and pepper (or any seasoning you like), to taste


Directions


1. Spray both sides of each slice with EVOO spray and season with garlic salt and pepper.  Grill over medium high heat until just beginning to char.  (I want to say about 25 minutes but this will vary with the temp and type of grill.  Just keep an eye on them as you are cooking the chicken.)

Collard Greens

Ingredients

1 2 lb bag of washed and trimmed collard greens

1 onion chopped

1 tsp minced garlic

1 tsp crushed red pepper flakes

3/4 cup water or chicken broth

EVOO spray

Tony Chachere's Cajun seasoning, to taste

1 tsp red wine vinegar

Directions

1. Spray a Dutch Oven with EVOO spray and heat over medium high heat.  Add the onion and sauté until just browning, about five minutes.

2. Add the greens, season with Cajun seasoning and cook for about a minute, turning frequently until they cook down a bit.  Pour the water in and scrape any brown bits and mix well.

3. Lower the heat and simmer for about 20 minutes. 

4. Move the greens to the side and add the garlic and red pepper, cook for about a minute then mix in with the greens.  Remove the mixture from heat and add in the vinegar then stir well.