Jerk Chicken with Pickled Bananas
At the heart of superb jerk seasoning is the coalescing of spice and heat, specifically the two dominant forces of allspice berries and chile peppers. This marinade, which came to me from a Jamaican cook, is the best I’ve ever tasted, delivering a quietly thrilling, savory warmth. This achievement is undoubtedly the result of the 20 other ingredients in the recipe working in tandem, so don’t omit any of them.
At the heart of superb jerk seasoning is the coalescing of spice and heat, specifically the two dominant forces of allspice berries and chile peppers. This marinade, which came to me from a Jamaican cook, is the best I’ve ever tasted, delivering a quietly thrilling, savory warmth. This achievement is undoubtedly the result of the 20 other ingredients in the recipe working in tandem, so don’t omit any of them.
- 1 teaspoon ground cinnamon
- 1 tablespoon honey
- 1 1/2 cups granulated sugar
- 2 teaspoons smoked paprika
- 1 cup soy sauce
- 1 tablespoon balsamic vinegar
- 3 tablespoons kosher salt
- 6 cloves
- 1 cup extra-virgin olive oil
- 2 teaspoons coriander seeds
- 6 cups white vinegar
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon finely chopped fresh rosemary
- 2 garlic cloves peeled and smashed
- 2 tablespoons fresh thyme leaves
- 3 dried bay leaves
- 8 ounces guinness stout
- 1 medium red onion (about 9 ounces) finely chopped
- 8 scallions, thinly sliced
- 1/4 cup tabasco sauce
- 1 large nutmeg seed freshly grated (about 4 teaspoons)
- 1/4 cup whole allspice berries ground (about 3 tablespoons)
- 6 large garlic cloves minced (about 3 tablespoons)
- 1 tablespoon whole black peppercorns crushed
- 1 jalapeã±o, stemmed seeded and finely chopped
- 2 habanero chiles stemmed seeded and finely chopped
- 12 boneless, skin-on chicken thighs
- 4 branches fresh thyme
- 1 habanero chile split seeds and stem intact
- 6 just-ripe bananas
- Carbohydrate 248.643398242998 g
- Cholesterol 134.55 mg
- Fat 280.165251803485 g
- Fiber 67.9557846927063 g
- Protein 110.467214097578 g
- Saturated Fat 61.6094556364484 g
- Serving Size 1 1 recipe (6314g)
- Sodium 11770.9800511798 mg
- Sugar 180.687613550291 g
- Trans Fat 16.8839872096305 g
- Calories 3955 calories
Step-by-step
- In a small skillet, toast the coriander and cumin seeds over medium heat, shaking the pan, until fragrant, 2 minutes. Let cool, then grind in a spice grinder until pulverized.
- Add to a large bowl along with all other marinade ingredients (everything but the chicken). Add 1 cup water and whisk to combine. Alternatively, working in two batches, place all marinade ingredients in the bowl of a food processor. Pulse 2 or 3 times to combine.
- Place chicken in a large container big enough for all pieces plus marinade. Reserve 3/4 cup marinade for later use, and pour remaining marinade over the chicken. Refrigerate 1 or 2 days (chicken can be stored for up to 5 days).
- Prepare the pickled bananas: Add all ingredients except for the bananas to a nonreactive saucepan and boil over high, 10 minutes. Chill completely. Once brine is chilled, peel and slice the bananas on the bias. Add to the brine and chill, at least 1 hour and up to 2 days.
- Heat grill to medium-low. Remove chicken from marinade and temper at room temperature for 15 minutes. Place chicken on the grill, skin-side down. Every minute or so, rotate the chicken a half turn so that the skin develops a deep, dark mahogany char and has been slightly crisped and rendered, 8 to 10 minutes total.
- Turn chicken over to finish cooking, 6 to 8 minutes. Transfer to a serving platter, skin side up. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.
Jerk Chicken with Pickled Bananas: A Taste of Jamaica
The aroma alone is enough to transport you – a heady blend of spice, sweetness, and smoky heat. This isn't just jerk chicken; it's a culinary journey to the heart of Jamaica, a flavour explosion that will leave your taste buds singing. The secret? It's not just about the fiery habaneros or the warming allspice; it's the harmonious dance of twenty ingredients, each playing its part in creating this unforgettable dish. I first encountered this recipe years ago, during a whirlwind trip across the Caribbean. I was staying in a small guesthouse, nestled amongst vibrant hibiscus and fragrant mangoes, and the owner, a delightful woman named Esme, shared her family's treasured recipe with me. It’s been a staple in my family ever since, a reminder of sun-drenched days and the warmth of Jamaican hospitality.
The preparation is a labour of love, a process that allows the flavours to meld and deepen, creating a symphony of taste. You'll start by toasting and grinding your own spice blend – a crucial step in unlocking the full aromatic potential of the ingredients. The marinade itself is a potion, a rich concoction of soy sauce, vinegar, honey, and a host of aromatic spices that infuse the chicken with an intense, unforgettable flavour. Allowing the chicken to marinate for at least a day (or two, even better!) is essential. This is where the magic truly happens – the spices gently penetrate the meat, creating a tender, succulent delight that's impossible to resist.
And then there are the pickled bananas. A sweet and tangy counterpoint to the spicy chicken, these caramelized slices add a delightful textural complexity to the dish. They’re incredibly easy to prepare – simply simmer the bananas in a sweet and sour brine until they are perfectly tender and slightly tangy. The combination of the spicy, smoky jerk chicken and the sweet and sour pickled bananas is a revelation – a perfect balance of contrasting flavours. Each bite is a rollercoaster of sensations. You’ll experience the tender, juicy chicken yielding to the spice, then the sweet tang of the pickled bananas cutting through the heat and leaving you wanting more. It’s a dish that's as satisfying as it is exciting.
This recipe is more than just a meal; it’s an experience. It’s a journey into the vibrant culture of Jamaica, captured in every succulent bite. It's a testament to the power of simple ingredients used with care and passion, the result of generations of culinary expertise.
Beyond the Plate: The beauty of this recipe lies not only in its exquisite taste but also in its versatility. Serve it with coconut rice and peas for a truly authentic Jamaican feast. Or pair it with a fresh green salad for a lighter meal. It's equally delicious served hot off the grill or at room temperature, making it the perfect dish for a summer barbecue or a casual dinner party. The leftovers are equally as amazing, perfect for a satisfying lunch the next day. This is a recipe that truly keeps on giving, both in flavour and in its adaptability to suit your preferences.
Whether you're a seasoned home cook or a culinary novice, this Jerk Chicken with Pickled Bananas recipe is sure to become a new family favourite. It's a dish that's as rewarding to prepare as it is delicious to eat – a taste of the Caribbean sunshine right in your own kitchen. So gather your ingredients, put on some reggae music, and get ready for a culinary adventure that's as vibrant and exciting as the island itself.
