Jerk Chicken, marinated asparagus, marinated green beans and salad

Grilled Jerk Chicken with Mango Cilantro Salsa

(recipe courtesy of Bobby Flay)

Prep Time:24 hr 0 minInactive Prep Time: -- Cook Time:15 min

Level:

Easy

Serves:

4 servings

Ingredients

1/2 cup vegetable oil

1 onion, coarsely chopped

2 scallion, coarsely chopped

1 large Scotch bonnet pepper, stem and seeds removed

1 tablespoon fresh ginger, grated

3 cloves garlic, coarsely chopped

1 tablespoon finely chopped fresh thyme

2 tablespoons red wine vinegar

1 tablespoon light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

Pinch ground cloves

1 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon fresh lime juice

4 chicken thighs, skin on, bone in

4 drumsticks, skin on

To prepare the jerk chicken:

Directions

Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

MANGO-CILANTRO RELISH

(recipe courtesy of Bobby Flay)

2 mangoes, peeled and diced

1/4 cup finely chopped red onion

2 tablespoons chopped cilantro

3 tablespoons lime juice

3 tablespoons fresh orange juice

Salt and freshly ground pepper

Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

Marinated Asparagus

1 lb. asparagus spears

2 T Water

1/4 C. seasoned rice vinegar

2 T. chopped fresh ginger

1tsp. dark sesame oil

2 tsp. bresh squeezed lemon juice

Zest of 1 lemon, divided

Remove tough ends from asparagus

Place stalks in glass pie plate with water, cover with paper towel and nuke 3 minutes.

Plunge asparagus into cold water.

Reservine 1/2 of the lemon zest, place remaining ingredients  in zip top bag along with asparagus and refrigerate at least 2 hours.  Drain & discard marinate, serve cold, garnish with remaining lemon zest.

Green Bean with Dill Salad

1 lb. Green Beans, stem end trimmed

½ c. Red Onion, cut in thin slivers

2-3 Garlic cloves, smashed just to break and peeled 

½ c. Extra Virgin Olive Oil

3 T. Fresh Dill, chopped

¼ t. Salt

¼ t. Freshly ground black pepper

3-4 T. Lemon Juice (one lemon)

Blanch beans in lightly salted boiling water just until tender crisp (3-4 minutes). Immediately cool in ice bath and then drain well and pat dry. Transfer to a large mixing bowl. Add the onion, garlic cloves, dill and salt and pepper. Toss gently to combine and coat the beans. 

Allow to sit at room temperature for 30-45 min. to allow garlic to perfume the oil, stir once or twice. Just before serving, remove the garlic and add the lemon juice, tossing to coat; correct seasonings to taste. 

Serve at room temperature.

Salad was very thin slices of cucumber, carrot and radish with lime juice, olive oil and salt dressing.