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Grilled Jerk Chicken with Smoked Saffron Rice Pilaf
Serves 4
Ingredients
Marinade
1 bunch scallions
3 garlic cloves
2 scotch bonnet peppers
1 teaspoon dried thyme
1 teaspoon ground allspice
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
2 tablespoons water
1 tablespoon dark rum
1 tablespoon vegetable oil
Kosher salt and ground black pepper
14 chicken drumettes
14 chicken flats
Method
Blend marinade ingredients except salt and pepper in a food processor until smooth and paste consistency. Season marinade to taste with salt and pepper.
Season chicken with salt and pepper. Coat chicken with half the marinade and refrigerate at least 4 hours.
Remove from oven 30 minutes before cooking. Preheat grill to medium-high.
Place chicken on grill and cook until internal temperature is 160°F. Turn chicken frequently to prevent burning. Serve on platter with smoked saffron rice pilaf.
Smoked Saffron Rice Pilaf
Serves 6
Ingredients
1 quart chicken stock
Pinch saffron
2 tablespoons olive oil
2 cups smoked basmati
Kosher salt and ground black pepper
Method
Warm water over medium-high heat until boiling. Turn off heat and add saffron. Steep 30 minutes.
Heat the oil in medium saucepot. Add rice and stir to coat each grain well with oil. Add water and stir so no rice sticks to bottom of pot. Cover pot with tight fitting lid and bring to a boil. When steam escapes from under lid, remove pot from heat and set aside. Do not remove the lid! Do not peek! Leave pot covered for at least 30 minutes. After 30 minutes, remove lid and fluff rice with a serving spoon. Adjust the seasonings with salt and pepper to taste.
