Jamaican Inspired Jerk Chicken

I love the robust flavours in this traditional Jamaican dish. It has a good balance of spices and heat, not too overpowering yet flavourful. Absolutely a perfect dish for casual entertaining with family and friends. You can either grill or bake in the oven. To make the most of summer weather, I usually grill them on BBQ and serve with coleslaw, grilled corn or Jamaican rice and peas.

 

Jerk chicken should not be limited for summer entertaining only; I also like making this dish in the winter. Instead of grilling them on BBQ, I bake them in the oven. Trust me, the lingering aroma of spices in your kitchen will certainly open up your appetite and warm you in frigid cold winters.

This dish is easy to make and you can get all ingredients in regular grocery stores. Jamaican all spice is usually available either in "ethnic" or "spice" aisle.

Skill Level: Easy

Serves: 4 - 6

INGREDIENTS:

• 1 medium size whole chicken, cut into 8 pieces

Marinade: 

• 1 onion, cut into wedges
• 4 garlic cloves
• 1 bunch green onion, cut into 2 inches long
• 1 inch ginger
• 2 scotch bonnet peppers, seeds removed. If you want it mild, replace with 1 tsp cayenne pepper
• 3 tbsp cooking oil
• 2 tbsp soy sauce 
• 1 tbsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 tbsp Jamaican all spice powder 
• 1 tbsp dried thyme 
• 1 tbsp whole black pepper 
• 1/4 cup brown sugar
• juice from 1 lime
• 1/4 cup water

 METHOD: 

1. Mix all marinade ingredients in a blender until smooth
2. Pour into the chicken, marinate for at least 4 hours, preferably overnight
3. Preheat BBQ grill to 325 degree Fahrenheit 
4. Lightly oil the grill grate. Arrange chicken pieces on the grill
5. Grill and turn the pieces every 5 minutes
6. Grill until juice runs clear
7. Serve hot and enjoy! 

Maple Garlic Chicken Wings

I cannot think of a better idea to start a Canada Day long weekend than a backyard BBQ party with family and friends. My blog partner and I had a get together at my place last weekend for a dinner. We came up with a couple of great recipes which we think are perfect for the upcoming long weekend celebration. Maple Garlic Chicken Wings is on the list.

When we think of Canada, maple leaves come on top of the list. We want to make something with maple....maple syrup then. So we jumped on the idea of featuring Maple Garlic Chicken Wings in our blog. The wings are so juicy, flavourful and surprisingly, they are not overly sweet. They sure taste like a spectacular fireworks bursting in your mouth!

Barbecuing with maple syrup can be very tricky as the sugar can get burnt easily. We recommend you to turn your wings frequently to minimize burning.

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

•  2 lb chicken wings
• 5 garlic cloves, coarsely chopped
• 1/4 cup soy sauce 
• 1/2 cup maple syrup for marinade, additional 3 tbsp maple syrup for final touch
• 1/2 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp hot chili flakes (optional)
• 2 tbsp toasted sesame seeds

 METHOD: 

1. Mix chicken wings with all ingredients with the exception of sesame seeds and 3 tbsp maple syrup 
2. Marinate for at least 4 hours, overnight preferably 
3. Preheat BBQ grill for 325 degree Fahrenheit 
4. Lightly oil the grill grate. Arrange wings on the grill
5. Grill the chicken wings, lower heat if you think the heat is too high. Turn the wings every 3 to 4 minutes to prevent burning
6. Grill until juice runs clear. Place the cooked chicken wings in a bowl, drizzle with 3 tbsp of maple syrup and toss in sesame seeds
7. Serve hot and enjoy! 

Greek Inspired Pork Souvlaki on Pita

Victoria Day is just a few sleeps away and it's about the time to fire up my BBQ grill! I decided to feature a Greek recipe which I think is a perfect meal for a weekend lunch or brunch.

I love Greek Food and feel fortunate to live in a city where ethnic food can be found easily in every street corner.I first tasted Greek food in 2003 when I was shopping for a dress with my blog partner. She suggested Greek cuisine for a quick lunch and I had a classic Greek entree: pork souvlaki with rice and potatoes. The burst of lemon and oregano give it a unique flavour. My food adventure has now expanded beyond food court franchise-style Greek fare. An acquaintance of mine introduced me to a restaurant called That's Greek Cuisine in Etobicoke about 3 years ago. It is now one of my favourite places for a plate of good Greek food. Their gyros, lamb chops and Saganaki Opa are must to order!

Long story short, this food adventure has also entered into my kitchen. Frequently, I see pork tenderloins on sale in weekly flyers and I certainly do not want to miss this great offer. Pork tenderloin is lean, moist, soft and does not require extensive cooking time. Hence, it is a good choice for pork souvlaki. Here is my version of Greek style pork souvlaki on pita bread!

Skill Level: Easy 

Serves: 8 

INGREDIENTS:

• 8 pieces of Pita bread, white or whole wheat

Pork Souvlaki:

• 1 1/2 lb pork tenderloin
• 1 lemon (grate the skin and retain juice for marinate)
• 1 tablespoon of dried oregano
• 3 cloves of garlic, finely minced
• 1 tsp cayenne pepper or paprika
• 1/4 cup olive oil
• 1 tbsp salt
• 1 tsp ground black pepper

Tzatziki Sauce:

• 1.5 cup plain or Greek yogurt 
• 1/2 cucumber, shredded
• 1 tsp salt 
• 1 clove of garlic, finely minced
• 1 tbsp honey 
• Black pepper, to taste

Toppings:

• Iceberg lettuce, sliced thinly
• Chopped olives
• Cucumbers, sliced
• Tomatoes, sliced
• Red onions, sliced thinly

 METHOD: 

1. Clean the pork tenderloin by removing the silver lining with a small knife. 
2. Cut the tenderloin into bite sized and mix in all seaonings. Marinade for at least 4 hours or overnight in the fridge
3. Heat up BBQ grill for 325 degree Celcius
4. Grill the pork tenderloin for 5 minutes, on each side or until meat is cooked thoroughly 
5. You can brush the meat with olive oil to help prevent dryness
6. To make the tzatziki sauce, mix in all ingredients and let it sit in the fridge for 30 minutes
7. Warm the pita bread on BBQ grill for couple of seconds
8. Serve the pita bread with tzatziki sauce, pork souvlaki and toppings