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INGREDIENTS
Jerk Chicken with Guava Rum Glaze 3 pounds Chicken 4 Tablespoons Garlic Powder 4 Tablespoons Onion Powder 5 1/2 Tablespoons Ground Ginger 4 Sprigs of Thyme 2 Habanero Chile 1/2 cup Guava Jam or Preserve 2 Tablespoons Soy Sauce 1/4 cup of Spiced Rum 1 Tablespoon Fresh Thyme 1 Tablespoon Orange Zest Red Beans and Rice 1/2 cup Red Beans (soak beans in beer over night) 2 1/2 cups Short Grain Rice 4 1/2 cups Chicken Stock 1 Chipotle Pepper 4 ounces Secret Meat (Nicole and Raymond choose a favorite sausage)PREPARATION:
Jerk Chicken with Guava Rum Glaze
- Place chicken in a large freezer bag, or in a large roasting pan or baking dish.
- Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
- Then, when ready to cook the chicken, preheat grill to medium high. Sprinkle chicken halves with seasonings.
- For the glaze, put glaze ingredients in a saucepan; bring to a boil.
- Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
- Cook chicken on grill for approximately one hour, keeping the internal grill temperature between 350°F and 400°F and rotating the chicken. When the chicken is finished, cut chicken into pieces. Serve with Red Beans and Rice.
Red Beans and Rice
- Soak red beans in beer overnight.
- When ready to cook, simmer rice in chicken stock over medium heat, stirring occasionally; and then add in the beans and serve.