I thought I’d take a break of mouse-proofing my apartment in order to share with you a kick-ass, mouth-watering, Jamaican Jerk Chicken rub recipe!
Yes, you read me right, mouse-proofing: we had a mouse a couple weeks ago, and although we thought the troubles were over, it seems that it isn’t the case. I’m afraid of going to sleep and waking up to the sound of a trap snapping. Now, I know there are live traps, but we tried it last time, and it’s really not that humane: so this time around, we’re going with snap traps loaded with sunbutter. Any tips to catch a mouse anyone?
The Jamaican Jerk Chicken recipe is out of my Spice Bible that I purchased earlier this year: it’s a gift from the Gods! There are hundreds of herbs and spices that are indexed, with their use, how to buy and store them, as well as recipes on how to use them.
This particular rub is a fiesta-inducing mix, with brown rum, lime and allspice, so be ready for some action! It starts off nice and mellow, to end with a quite noticeable heat, so your best option is to serve this with some brown rice and a nice crisp summer salad.
You will need
- 1 tbsp. olive oil
- 1 onion, roughly chopped
- 1 clove of garlic, roughly chopped
- 2 tbsp. brown rum
- 1 tsp. light brown sugar
- 1 tbsp. lime juice
- 2 tsp. ground allspice
- 1 tsp. hot pepper flakes
- 1 tsp. ground ginger
- 1 tsp. dried thyme
- ½ tsp. ground black pepper
- ½ tsp. sea salt
- Chicken thighs, pack of 6
To start, fry up your onion and garlic in the olive oil until it starts getting soft and fragrant.
Transfer the onions and garlic to a blender, and add all the spices, rum and lime juice, and blend until you get a nice consistent paste.
In a large freezer Ziplocs bag, glass/Pyrex dish, marinade your chicken thighs for at least 1h, you could leave it overnight too, and there you go!
Cook your chicken in a pan, in the oven, or on the BBQ, whatever you have at your disposition!