Jamaican-Inspired Feast: Jerk Chicken, Rice and Peas, Cabbage, and Shrimp Scampi
This Jamaican-inspired feast combines bold flavors and comforting textures for a meal that’s both vibrant and satisfying. Featuring spicy jerk chicken, creamy coconut rice and peas, sautéed cabbage with island flair, and buttery shrimp scampi, this plate is a celebration of Caribbean cuisine with a touch of indulgence. Perfect for gatherings or a special dinner, this recipe will transport your taste buds to the tropics.
1. Jerk Chicken
Ingredients:
- 4 lbs chicken pieces (legs, thighs, or drumsticks)
- 2 tbsp olive oil
- For the Jerk Marinade:
- 4 green onions, chopped
- 4 garlic cloves
- 2 Scotch bonnet peppers (seeds removed for less heat)
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp allspice berries (or ground allspice)
- 1 tbsp dried thyme (or 2 tbsp fresh thyme)
- 1 lime, juiced
- 1 orange, juiced
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- Salt and black pepper to taste
Instructions:
- Prepare the Jerk Marinade:
In a blender or food processor, combine the green onions, garlic, Scotch bonnet peppers, ginger, soy sauce, brown sugar, allspice, thyme, lime juice, orange juice, cinnamon, nutmeg, salt, and pepper. Blend until smooth. - Marinate the Chicken:
Place the chicken in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate the meat. - Cook the Chicken:
Preheat your grill or oven to 375°F (190°C). Grill the chicken over medium heat for 30-40 minutes, turning occasionally, until fully cooked and slightly charred on the outside. Alternatively, bake in the oven for 45-50 minutes. - Serve:
Let the chicken rest for 5 minutes before serving. Garnish with fresh lime wedges for an extra burst of flavor.
2. Rice and Peas
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