So following the barbecue, me and the housemates went out sailing on Lee's sailboat, the Ali-Ocea. We took the leftover Jerk Chicken along with some baguette, avocado, C.H.B., coconuts, cheeses, peppers, cherry tomatoes, beers, etc. and just sailed around under the bridge. It took me a while to get my sea legs back (it had been a few years, but I recovered). Twas a good refresher course for me; learning how to tack & jibe and whatnot. Fortunately, Lee is master sailor so he guided us back into port safely. The coast guard is out in force on the Hudson recently, so you probably shouldn't drink out in the open, lest they board you.
After the aquatic expedition, we went back to Annika's aunt's house, where we shredded up the leftover Jerk Chicken and ate it with the apple corn bread and a delicious herbal potato pesto salad.
This past Saturday I had a big barbecue at my house. The main dish was charcoal grilled jerk chicken, with sides of rice & beans, apple cornbread, sangria and a tons of liquor. Despite 2 thunderstorms throughout the day, me manage to feed people the i-re food and git bomb-a-clot drizzy.
For the marinade: (I tripled this for all the chicken I had)
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
Mix everything together then blend it into a thick paste. Spread this over your chicken (I bought four pre-cut up whole chickens- but this recipe would call for less) and marinade overnight. Grill until done.
Thanks to my friend Kat, for the photos I was too busy to take:
http://sheslipsintofocus.blogspot.com/
