Jerk Chicken with Coriander Mayonnaise

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

Submitted By: Great British Chefs

Makes: 4 servings

Total Time: 45 Minutes

Difficulty: Intermediate

Jerk Chicken

Ingredients

  • 4 chicken legs, cut into thighs and drumsticks
  • 1 bunch spring onions
  • 1 medium-sized knob of ginger, finely chopped
  • 8 garlic cloves, peeled
  • 2 scotch bonnet peppers
  • Juice and Zest of 5 limes
  • 6 sprigs thyme
  • 1 teaspoon whole black peppercorns
  • 1½ Tablespoon coriander seed
  • 1 Tablespoon whole allspice
  • 6 whole cloves
  • 1 teaspoon ground nutmeg
  • 2 cinnamon sticks
  • 2 Tablespoons honey, or sugar
  • 4 Tablespoons light brown sugar
  • 1 bunch coriander
  • 60 ml (¼ cup) rapeseed oil
  • 60 ml (¼ cup) 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.

Mayonnaise

Ingredients

  • 1 handful of fresh coriander leaves
  • 600 ml (2½ cup) rapeseed oil
  • 4 large pasteurized egg yolks
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon lime juice
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Directions

  1. Add the coriander and oil to the Vitamix container in the order listed and secure the lid.
  2. Select Variable 1, start the machine, and increase to its highest speed.
  3. Blend for 25 seconds.
  4. Strain through a sieve lined with cheesecloth. Refrigerate overnight to completely strain. You will be left with a clear, bright green oil.
  5. Transfer to a jug and discard the pulp.
  6. Add the eggs and mustard to the Vitamix container and secure the lid.
  7. Select Variable 1, start the machine, and increase to it highest speed.
  8. Blend for 30 seconds, until the yolks become pale.
  9. Lower the speed to Variable 1 and remove the lid plug. Slowly drizzle in the coriander oil until the mayonnaise emulsifies.
  10. 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 coriander mayonnaise. Garnish with lime juice, salt, and pepper, to taste.

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