Cherry Jerk Chicken W/ Chipotle Potato Salad |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe is my take on Jerk. I have created a Jerk BBQ sauce that is perfect for not only chicken, but anything you choose to grill. Jamaican rice and peas are the normal side dish, but I like my Chipotle Potato Salad. Try this at your next tailgate party - it wont disappoint! Ingredients:
1 tablespoon olive oil |
1 cup sweet cherries, pitted (you can frozen if out of season) |
1 large onion, small dice |
2 habaneros, chiles seeded and finely minced |
4 garlic cloves, finely minced |
1 cup black cherry soda |
1/4 cup white wine vinegar |
2 teaspoons dried thyme |
1 tablespoon allspice |
1 tablespoon pumpkin pie spice |
3 tablespoons soy sauce |
4 tablespoons dark rum |
1 tablespoon brown sugar |
1/4 cup cherry preserves |
2 cups ketchup |
1 tablespoon worcestershire sauce |
2 limes, juice and zest |
8 chicken thighs |
2 lbs yukon gold baby potatoes |
6 eggs, hard boiled |
1/2 red onion, small dice |
1 cup mayonnaise |
1/2 cup sour cream |
1 tablespoon stone ground mustard |
6 tablespoons tabasco chipotle pepper sauce |
1 lime, juice and zest |
cilantro (to garnish) |
Directions:
1. In sauce pan, add 1 tbs olive oil, cherries, onions, habenero and garlic. Season with salt and pepper. Cook on medium high, stirring often until veggies are softened – about 8 minutes. Add remaining ingredients. Bring to boil, reduce to simmer and cook 15 minutes. Puree the sauce with an immersion blender or food processor.
2. Heat a grill to medium high. Season the chicken with salt and pepper on both sides. Place skin side down on grill and cook, occasionally flipping about 30-40 minutes. During last 10 minutes of cooking, begin basting heavily with the jerk bbq sauce. Remove to platter and let rest for 5 minutes before eating. Serve with chipotle potato salad.
3. For the potato salad:.
4. In salted cold water, cook the potatoes until fork tender. Drain and set aside until ready to use. To cook perfect hard boiled eggs – bring the eggs up to boil. Let boil 2 minutes, turn off heat and cover pan. Let sit for 10 minutes. Drain hot water and fill pan with cold water. Let sit 5 minutes. Peel the eggs and set aside until ready to use.
5. Halve the Yukon potatoes. Transfer to large bowl. Coarsely cut the eggs and put in bowl with potatoes. Add the red onion. In small bowl, combine the mayo, sour cream, mustard, tobasco and lime juice and zest. Add to potato mixture and mix well. Adjust seasoning with salt and pepper. Sprinkle with cilantro if desired.
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