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Off The Menu is back and we’re definitely here for it!! We’re quite excited for this season because it’s filled with loads of surprises and a lot of our favorite guests are joining Soliat Bada in the kitchen to cook delicious African meals.

The first episode is up and Beverly Naya and Soliat cook up some delicious Jerk Chicken, see the recipe on how to make it below and you can also watch Soliat and Naya make it.

Ingredients: 

Chicken
1 Bunch of Spring Onions
2 Cloves of Garlic
Black Pepper
Thyme Leaves
1 tbsp of Brown Sugar
Pepper
Salt
1/2 tsp of ground Cinnamon
Soy Sauce
Maggi Seasoning Cubes
Ginger
Juice of 1 Lime
2 tbsp of Vegetable oil
1 1/2 tsp ground all spice

How To Make Jerk Chicken:

– Blend Ingredients: Add spring onions, garlic, ginger,  lime juice, soy sauce, brown sugar, thyme, allspice, vegetable oil, maggi seasoning cubes, thyme leaves, pepper, salt, and black pepper into a blender and blend everything together.

-Pour marinade over chicken: pour mixture over chicken in bag or bowl, seal bag while pressing out excess air then rub marinade over chicken.

-Allow marinating time: rest in the refrigerator for 4 hours.

-Heat grill, clean and oil grates: preheat a gas grill to medium-high heat (about 400 degrees.) Clean grill grates and rub lightly with oil using tongs and an oiled paper towel.

-Cook through to 165 degrees: grill until chicken is cooked through, turning occasionally (and reducing burning temperature slightly if it’s browning too quickly) about 30 minutes.

 

Tips for the Best Jerk Chicken

-Only use fresh ingredients for best flavor (no dried powders). You’ll notice most everything is fresh in the recipe that’s what makes this chicken so good!

-Allow enough time to marinate so those flavors can really soak into the chicken, at least 3 hours and up to 24 hours.

-Skip the chicken breasts and go for thighs for the most flavorful and tender end result

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