while our mexican food tour was impressive in its own right, the best meal of our vacation came from Jamaica. We asked several of the locals where they liked to eat, fought a crowd, and found ourselves at the bar of a restaurant in Falmouth. The bartender boasted the best jerk chicken around and suggested we accompany it with a Red Stripe. While we did not try the other restaurants, it would have been difficult to top the meal that came out. The chicken was served with a sauce and a side of rice. After leaving the bar, we went into a local shop to find the jerk chicken rub. I had to try this home! (I am by no means a grill master; therefore, I must attribute the actual cooking to my boyfriend). Enjoy!
ingredients:
5 tbs jerk rub per 1 lbs meat (this can be adjusted based on how hot you like your chicken)
1-2 lbs chicken (wings, strips, and drumsticks work really well)
for roasted vegetables:
2 small squash
2 zucchini
1 red onion
1 red pepper
1 yellow pepper
2 tbs olive oil
salt and pepper to taste
recipe:
1) rub the jerk chicken sauce into the chicken
2) place in freezer bag and let sit in the refrigerator at least 5 hours
3) grill for approximately 15 minutes (or cook in a 300 degree oven)
for vegetables:
1) pre-heat oven to 450 degrees
2) cut all vegetables into bite-sized pieces
3) coat with olive oil and salt and pepper to taste (approximately 1/2 teaspoon each)
4) place in roasting pan and cook for 30-45 minutes, stirring occasionally
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