Adapted from Martha Stewart
With the lazy, hazy days of summer here, refreshing meals are in order and this one hits the spot. The spiciness of the jerk chicken is a perfect combination with the cooling watermelon and cucumber salad. I made this one without using a barbecue; I seared it on an indoor griddler and finished it off in the oven for 20 minutes. It tastes just as good as the barbecue version.
For the Jerk Chicken:
1 bunch scallions, chopped finely (11/2 cups)
2 cloves garlic, finely chopped
1/2 tsp jalapeño flakes
2 tbsp fresh lime juice
2 tbsp olive oil
1 tbsp sucanat or coconut sugar
11/2 tsp ground allspice
1 tsp dried thyme
1/2 tsp ground cinnamon
Coarse sea salt
2 tbsp water
8 pieces drumsticks and/or thighs (skinless and bone-in) (21/2 pounds)
2 chicken breasts, skinless and boneless
Coconut oil, for griddler or outdoor grill
1. In a blender, combine the first 9 ingredients, 1 tsp salt and the water until smooth.
2. Line a 9 x 13 baking dish with parchment paper. Place chicken and sprinkle with salt.
3. Toss chicken with marinade until well coated. Cover and refrigerate for at least 2 hours or up to overnight.
4. Heat indoor griddle (I used a Cuisinart Griddler) on high and lightly grease with coconut oil.
5. Sear chicken pieces (5 to 6 minutes per side) until black grill marks appear.
6. Place chicken on a parchment lined 9 x 13 baking pan.
7. In a preheated 350 degrees F oven, bake for 15 to 20 minutes until cooked through.
8. If using an outdoor grill, heat to medium-high, place chicken on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
For the Watermelon and Cucumber Salad:
1 English cucumber, peeled and cut into 1/2 inch cubes
1 small seedless watermelon, cut into 1/2 inch cubes
3 tbsp lime juice
Fine sea salt and ground pepper, to taste
In a large bowl, toss the first four ingredients and serve on a bed of mixed greens.
1. I use jalapeño flakes as it saves times and it tastes just as good as fresh. Most Bulk Barn stores carry it. If you would like to use fresh, use 1 jalapeño chile (finely chopped with seeds removed for less heat).
2. You can also leave the skin on the chicken, but I removed it for a healthier version and it tastes just as great. Bone-in chicken also has more flavour than boneless. Having said that, I threw in a couple of boneless chicken breasts as well as that is what I had on hand. It also tasted great and is easy to cut up for leftovers in a salad.