John Myers
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Jerk Spiced Chicken – Caribbean Chicken with Bulgur and Chutney
The perfect jerk spiced chicken – caribbean chicken with bulgur and chutney recipe with a picture and simple step-by-step instructions.
- 4 Pc. Chicken breast fillet
- 3 tbsp Vegetable oil
- 3 tsp Hot sauce
- Jerk Spice
- Smoked paprika powder
- 1 Pc. Lime
Dishes history
- Caribbean style chicken with “smoked pepper” powder for the smoky taste that belongs to the Caribbean cuisine (jerk is both a spice and a preparation method). Can be prepared all year round, in summer best in the smoker / kettle grill.
preparation
- Heat the vegetable oil in a pan, fry the breasts briefly and spicy.
- Add the hot sauce and a dash of lime and “deglaze” with it. Let the fillets steep briefly in the sauce.
- Remove the pan from the heat, season / marinate the fillets all around with jerk spice and smoked paprika powder (preferably 1: 1). Depending on the size of the fillets, you need 1-2 teaspoons each.
- Put the seasoned fillets in an ovenproof pan or a Roman pot, add the remaining juice from the pan and cook in the preheated oven at 180 degrees (depending on the thickness of the fillets, 5-10 minutes).
- Arrange the fillets and drizzle with a little lime juice and the roast juice.
Side dish bulgur
- Boil bulgur 1: 2 with water, salt and 1/2 teaspoon each of cayenne pepper and smoked paprika powder. Pour portions into a cup and turn out.
Side dish of chutney
- I recommend my matching Creole Pineapple Chutney Creole Pineapple Chili Chutney
Hot sauce and “Jerk spice”
- Both are available in stores, but I recommend my “Jerk spice” spice mix and hot sauce. You can find the recipe here: hot chili sauce: HOT SAUCE
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