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In The Kitchen
With Charlie Hayleck and Tiffany Clay
Jerked Chicken

 

Story and Photography by Christine Fillat

Imagine the layers of flavors set before you: Jerked chicken, that has been marinated for two days in a specially crafted sauce, grilled in mesquite smoke, and then dipped in spicy hot home made barbeque sauce. Alongside that, add saffron rice dotted with grilled asparagus, peppers, and black olives. What a way to start the grilling season. Tiffany Clay prepares the marinades and sauces, and Charlie Hayleck mans the grill. That is a match made in heaven. Prepare yourself for days of fabulous flavor memories. Serve with your favorite frosty beverage.

 

For Chicken:

• 5 lbs. chicken pieces
• 2 cups distilled white vinegar plus 1 tsp.
• 2 cups finely chopped scallions
• 2 Scotch Bonnet or Habanero peppers, seeded and minced (please wear gloves!!)
• 2 Tbsp. of ponzu or soy sauce
• 4 Tbsp. fresh lime juice
• 5 tsp. allspice
• 2 bay leaves
• 6 cloves of garlic minced
• 1 Tbsp. of salt
• 2 tsp. of dark brown sugar
• 1-1/2 tsp. of dried thyme
• 1 tsp. of cinnamon
• 2 cups of Jamaican Barbecue Sauce
(recipe to follow)

Rinse chicken pieces well in 2 cups of the vinegar. Drain and transfer to two sealable plastic bags and set aside.

In the bowl of a food processor or blender combine the remaining 1 tsp. of vinegar, scallions, Scotch Bonnets (or Habaneros), ponzu (or soy sauce), lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Reserve 2 Tbsp. of this mixture to add to the barbecue sauce.

Rinse chicken pieces well under cold running water and pat dry with paper towels. If using skin on chicken make sure to rub a bit of marinade under the skin. Divide chicken pieces between two heavy duty gallon plastic sealable bags and divide marinade evenly between the bags. It is a good idea to wear gloves to do this too. Turn the bags to evenly distribute marinade. Refrigerate chicken for at least 24 hours and up to two days.

On an oiled rack set about 6 inches above red hot coals, grill chicken (in batches if necessary) covered, for 10-15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.

Serve with Jamaican Barbecue Sauce | Serves 4-6

 

Jamaican Barbecue Sauce:

• 1-1/4 cups ketchup
• 1/3 cup ponzu or soy sauce
• 2 Tbsp. of Pickapeppa or other favorite Jamaican hot pepper sauce
• 3 scallions, minced
• 3 cloves garlic, minced
• 3 Tbsp. fresh minced ginger
• 1/3 cup dark brown sugar
• 3 Tbsp. Goslings or other favorite dark rum.

In a medium non-reactive sauce pan combine everything except the rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick, flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving. (Yield: About 2 cups.)

 

Saffron Rice Salad:

• 3 Tbsp. olive oil, plus some for dressing
• 1 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 cups long grain white rice
• 4 cups water
• 1 large pinch of saffron threads
• Salt & freshly ground black pepper to taste
• 8 spears of grilled asparagus cut into half inch pieces
• 1 red pepper, fire roasted and diced
• 1 yellow pepper, fire roasted and diced
• 3/4 cup salt cured olives, pitted and chopped
• 1/4 cup chopped fresh herbs (parsley, or cilantro leaves)
• Extra virgin olive oil for drizzling
• 2 Tbsp. of white balsamic vinegar

Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice
and stir to coat grains of rice with oil.

Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let cook one minute. Add boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook for 12-14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.

Transfer rice to a large bowl and add asparagus, peppers, olives, and herbs. Drizzle with extra virgin olive oil and a few tablespoons of the white balsamic vinegar. Serve warm or at room temperature.

Serves 4-6.

 

Charlie Hayleck owns Hayleck Landscapes. Tiffany Clay owns Augustine’s Diamond Boutique on Maryland Ave. in Annapolis. They share a life on Back Creek with Sadie a 4 year old Golden Retriever and Cecelia a 7 year old Jack Russel rescue from the Annapolis ASPCA.

From Vol. 3, No. 3 2012
Annapolis Home Magazine