Roasted Jerk Chicken with Garden Chimichurri
- Level: Intermediate
- Yield: 1 serving
- Total: 9 hr 35 min (includes marinating time)
- Active: 1 hr
Ingredients
1 chicken leg (drumstick and thigh)
10 sprigs fresh thyme
1 shallot, diced
2 tablespoons Jerk Spice Rub, recipe follows
6 tablespoons grapeseed oil
3 ounces cauliflower florets
5 cherry tomatoes
Kosher salt and freshly ground black pepper
1/3 teaspoon fresh rosemary
1/3 teaspoon fresh tarragon
3 ounces quinoa
2 tablespoons Garden Chimichurri, recipe follows
Jerk Spice Rub:
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon cayenne powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Garden Chimichurri:
3 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon minced shallot
1/3 teaspoon minced garlic
A large pinch of red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Directions
- Rub the chicken with the thyme, shallots and 2 tablespoons of the Jerk Spice Rub and refrigerate overnight in a baking dish.
- Preheat the oven to 350 degrees F.
- Combine 2 tablespoons grapeseed oil and 2 tablespoons of the Jerk Spice Rub in a small bowl to make a wet sauce.
- Heat 2 tablespoons grapeseed oil in a skillet over medium-high heat. Add the chicken and sear to brown on all sides, 4 to 5 minutes. Remove from the heat and coat with the jerk wet sauce. Transfer to the oven and roast until the internal temperature is 165 degrees F.
- Cook the quinoa according to the package directions.
- Heat 1 tablespoon grapeseed oil in a second skillet over medium-high heat. Add the cauliflower and cook, without stirring, for 2 minutes. Then add the cherry tomatoes and toss in the heat. Season with salt and pepper, then the rosemary and tarragon.
- Remove from the heat and splash with 1 tablespoon water to steam. Add the remaining 1 tablespoon grapeseed oil to make sauce.
- Put the steamed quinoa and Garden Chimichurri on a plate. Add the chicken.
- Transfer the cauliflower mixture to the skillet with the chicken drippings. Cook over high heat until thickened.
- Pour the vegetables over the chicken before serving.
Jerk Spice Rub:
- Combine the coriander, ginger, brown sugar, cayenne, garlic powder, onion powder, salt, pepper, thyme, allspice, cinnamon and cloves in a small bowl.
Garden Chimichurri:
- Combine the cilantro, mint, parsley, vinegar, olive oil, shallot, garlic, red pepper flakes and salt and pepper to taste in a small bowl and refrigerate overnight.