Ingredients
- 2 tbsp Jerk Seasoning
- 1 tbsp Olive Oil
- 1 Lime juice
- 4 Chicken BreastsSkinless and, cut into chunk shape
- 1 Yellow Peppercut into cubes
- 100g of Bag Rocket Leavesfor garnishing and serving
For Salsa
- 320g Mango Chunksdiced
- 1 Red pepperdiced and deseeded
- 1 bunch of Spring onionschopped finely
- 1 Red Chilichopped
Directions
Jerk chicken is a fiery barbecued meat dish generally connected with Jamaica, however basic worldwide. Jerk alludes to a style of cooking where the fundamental fixing, chicken meat, is included. However, may likewise be meat, pork, goat, boar, fish, or vegetables—is covered in flavors and is moderately cooked over a fire or barbecue generally made out of green pimento wood over-consuming coals; the subsequent smoke is critical to the kind of the dish.
The food had its birthplaces with the Taino, who built up the snap technique and later encouraged it to African slaves, who thusly adjusted it in making jerk chicken. The word jolt allegedly originates from the Spanish charqui, which means dried meat segments like the cutting edge jerky.
In Jamaica, jerk chicken is well known for its impactful marinade, set apart by allspice and Scotch bonnet peppers like habanero bean stew peppers. (Holes are generally stuck into the meat to empower the marinade to spread.) Typical side dishes incorporate rice, beans, plantains, yams, and little cornbread misuses called celebrations.
Let us enlighten you with a recipe made with this fantastic technique called jerk chicken kebabs with mango salsa, another one of Caribbean cuisine’s best creations.
Steps
1 Done | Mix the jerk seasoning, lime juice, and olive oil in a bowl altogether. Add in the chicken pieces for marination and leave it in the fridge for at least 20 minutes before cooking, or if you have time, you can leave it overnight as well. |
2 Done | Time to prepare our salsa! Add in mango, red pepper, spring onions, and red chili together in a bowl with some seasoning and mix them well. You can add extra chili if you want your salsa spicier. |
3 Done | Heat the grill on medium heat. Line up the chicken pieces onto eight metal skewers while dividing them with yellow peppers. Align the skewers just like you do it for shashlik sticks. |
4 Done | Grill each skewer from all sides- 8 minutes least for each-until chicken is cooked well. |
5 Done | Serve the lovely dish with the prepared salsa and some rocket leaves. |
