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Jerk Chicken with Cilantro Mayonnaise

Tough-to-blend spices add smokiness to the marinade, while a cooling cilantro mayonnaise makes an ideal topping.

  • Total Time45 Minutes
  • Yield
    4 servings
  • DifficultyIntermediate
Jerk Chicken with Coriander Mayo 470x449.jpg

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Submitted by

Great British Chefs

Ingredients

  • 4 Tablespoon legs, cut into thighs and drumsticks
  • 1 Tablespoon green onions
  • 1 Tablespoon knob of ginger, finely chopped
  • 8 small garlic cloves, peeled, smashed
  • 2 Tablespoon bonnet peppers
  • Juice Tablespoon Zest of 5 limes
  • 6 Tablespoon thyme
  • 1 teaspoon whole black peppercorns
  • 1½ Tablespoon coriander seed
  • 1 Tablespoon whole allspice
  • 6 Tablespoon cloves
  • 1 teaspoon ground nutmeg
  • 2 Tablespoon sticks
  • 2 Tablespoons honey, or other sweetener, to taste
  • 4 Tablespoons brown sugar
  • 1 Tablespoon cilantro
  • ¼ cup 60 ml canola oil
  • ¼ cup 60 ml orange juice
  • 1 teaspoon sea salt

Directions

    1. Place the spring onions, garlic, scotch bonnet, and ginger on a grill or a smoking hot griddle pan.
    2. Cook until tender, not to charred.
    3. Add to the Vitamix container.
    4. In a dry skillet, place the peppercorns, coriander seeds, cinnamon, cloves, and allspice.
    5. Cook over medium heat until fragrant (about 1 minute). Add the ground nutmeg and cook 15 seconds.
    6. Add to the Vitamix container.
    7. Add the rest of the marinade ingredients to the Vitamix container and secure the lid. Select Variable 1, start the machine, and increase to its highest speed.
    8. Blend for 1 minute or until completely smooth.
    9. Place the chicken into a bowl and pour the marinade over it. Cover the bowl with plastic wrap and allow it to marinate for at least 1 hour or preferably overnight.
    10. Add the cilantro, lime juice, salt, pepper, and oil to the Vitamix container in the order listed and secure the lid.
    11. Select Variable 1, start the machine, and increase to its highest speed.
    12. Blend for 25 seconds.
    13. Strain through a sieve lined with cheesecloth. Refrigerate overnight to completely strain. You will be left with a clear, bright green oil.
    14. Transfer to a jug and discard the pulp.
    15. Add the eggs and mustard to the Vitamix container and secure the lid.
    16. Select Variable 1, start the machine, and increase to it highest speed.
    17. Blend for 30 seconds, until the yolks become pale.
    18. Lower the speed to Variable 1 and remove the lid plug. Slowly drizzle in the cilantro oil until the mayonnaise emulsifies.
    19. Remove the chicken from the marinade, allowing some of the marinade to stay on the chicken. Grill the chicken and finish in a oven, if desired. Serve with 2 tablespoons of cilantro mayonnaise.
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Nutrition

1 serving ( Tablespoon)
Calories 150
Total Fat 2g
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars 1g
Protein 2g
Sodium 32g
Saturated Fat 1g

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