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"Jerk Chicken"............Nachos

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As the pepper season is slowly coming to an end here, there's always a combo of ripe/unripe pods to deal with.
Whats better than a bowl of "Bonnets" for a Jerk Marinade...


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Heres the ingredients for Jerk Chicken...From L to R (spices) Grains of Paradise, Cumin Seed, Nutmeg, Celery Seed,
Cinnamon, Jamaican Allspice,..Garlic, Ginger, Red Onion, Soy Sauce, Grapeseed Oil, Salt, Pepper, Brown Sugar,
Chicken Thighs, Dried Scotch Bonnets, Fresh Scotch Bonnets, Dark Rum, Malt Vinegar, Black Strap Molasses,
Sweet Lime, reg Lime, Honey Tangerine, Key Lime, Scallions, Thyme...


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Lightly toast Spices and dried Yellow Bonnets until fragrent...........place all into spice grinder and powder it...


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Place all (with the exception of 3 fresh Bonnets) ingredients into a blender.


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Blend until smooth...........add the remaining 3 Bonnets and pulse twice. Reserve one cup of marinade for basting,
add remaining marinade to chicken and place in the fridge overnight or up to two days.


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Place the chicken on the grill (the ultimate would be a charcoal/smoker using Pimento wood) and baste occasionally
with reserved marinade. Grill until done.


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Remove chicken to a platter and let rest. When manageable, shred chicken and set aside. Prepare the chips
and remaining nacho trimmings of your choice.

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Here's the plating......My trimmings included : Chips layered with refried Black Beans, Chihuahua and Mild Cheddar
cheeses, shredded Chicken, Black Olive slices, Tomatoes, Cilantro and Scallions.........backed up with a "Red Strip"

Sure, boneless chicken breast is the norm with nachos, but the authenic "Jerk Chicken" involves the leg/thigh meat.......yum !
 
Omg, I love Jerk chicken and this combines the best of 2 kind of foods. This is food for the Gods :D Thanks for sharing this with us (and making me wanting Jerk chicken in the early morning :lol: ).
 
That looks really good, 'cept that schickens would have NEVER even made it to the chips.

Two pieces didn't................................unfortunately it wasn't my plate............... :tear:

Looks good and licking my screen makes me remember it needs cleaned.

Ha..........good one !...........screen licking good

Mmmmm.... Those are some green stems on those bonnets. Excess from an overwinter project today?

Good guess, actually those pods came off some plants that are still outside.............I did take some cuttings off those............... :cool:

Everything on that post looks great and thanks for all the pictures! :drooling: :drooling: :drooling:

Thanks for the kind words

poor awesome jerk chicken got put on some some stale chips!

You got me there.........................although,.the beans and cheese helped soften things

Omg, I love Jerk chicken and this combines the best of 2 kind of foods. This is food for the Gods :D Thanks for sharing this with us (and making me wanting Jerk chicken in the early morning :lol: ).

Haha.......nice !.............Stefan, sometimes in the summer months I'm up early morning starting the smoker for the long duration of the "Smoked Jerk"

Greg...

You need your own cooking show.

Hmmm.................................can we call it "Pot to Bowl".............................ha

Those nachos look AWESOME!
Thanks, it tasted good, ...just the right amount......not to "chippy"
 
Man that does look tasty Greg. Just so happens I have about 6 scotch bonnets( pods not plants) growing from seed you gave me :party: . Now I know what I am gonne do when they are ripe. You are the man!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :fireball:
 
That looks really good, 'cept that schickens would have NEVER even made it to the chips.


Yeah I hear that

poor awesome jerk chicken got put on some some stale chips!

YUP!


All that effort into a marinade for chicken and you put it on nachos? I cringe. Why not make a whole chicken, eat it. Make nachos, quesadillas, tacos, pasta sauce, soup etc. with the left overs.

The marinade looks pretty good. I am a big jerk guy. The more I make it the less I put in it. Idea being the less you put in the more the allspice and chiles shine.

Well thats my story :)


P.S. It looks good!
 
Yeah I hear that



YUP!


All that effort into a marinade for chicken and you put it on nachos? I cringe. Why not make a whole chicken, eat it. Make nachos, quesadillas, tacos, pasta sauce, soup etc. with the left overs.

The marinade looks pretty good. I am a big jerk guy. The more I make it the less I put in it. Idea being the less you put in the more the allspice and chiles shine.

Well thats my story :)


P.S. It looks good!

No need to cringe, .....it's all worth the little effort put into it. I cook 5 days a week, the effort comes into play is taking the photos and down/up loading that takes a bit of time.
We do "Jerk Chicken" often during the summer months. I actually have a Caribbean party
at the house every year. Whole chicken roasters butterflied.........marinaded 3 days. In season we're able to get Callaloo down at the markets. Of course,
there's also twice fried plaintains, red beans and rice, salt cod fritters....etc. served. The only ingredient left out of the marinade was some Shado Beni
which I grow every year, but this season bolted early because of the consistant heat and lack of rain.

Its all in the title...................Nachos.............. ;)
 
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