We are in the midst of moving right now; tons of organizing, donating, packing, and logistics underway. We have to be out of our current apartment a week before we move into our new house, so it’s been a bit of a nightmare at times. But we seem to have plans in place for where we’ll stay and where our belongings will live while we’re in limbo. I am also making a last minute trip south to help a friend move up to the North from BC during the Thanksgiving weekend. I’m expecting a fun road trip in my future! And since it’s kind of a nutty time, I’m going to officially take a bit of a break around here. I originally had plans for getting some really delicious fall and Thanksgiving dishes out to you prior to Canadian Thanksgiving (and maybe even a guest post from a certain local food truck vendor); however, life got a bit crazy. So plans will be underway for the remainder of fall & winter upon my return to the blog.
But, before I go, I thought I’d leave you with one more recipe, since I don’t believe I’ll be back on here until mid-October. Although, I love writing so much, so maybe I’ll sneak away from the moving process to write a quick post – you never know! (don’t tell Kyle!)
We are having a wonderful end to summer. This year, mother nature is reminding us that summer officially doesn’t end until September 22nd – it’s been gorgeous up here nearly every single day. With the exception of those few days that fall was nipping at our still un-socked feet! And since we should all be outdoors soaking up these final sun-filled days, I thought I’d share a recipe for the grill; Jerk Chicken. It’s not an uncommon recipe, one that you could find a vast amount of different versions online, but I thought I’d share my own that I’ve been making for a while. I love the earthiness of all the spices, combined with the intense heat from the habanero peppers. And you can’t really go wrong when grilling meat on the bone – the chicken remains tender and full of flavour. Enjoy your last few days of summer! See you all in the fall.
You can choose to take the skin off the chicken parts if you want to save some calories. I admit to eating chicken solely for the purpose of consuming crispy chicken skin. Please don’t judge. Plan Ahead: This recipe requires at least 8 hours of marinating time to achieve a good flavour.
1-2 habanero peppers
4-6 green onions
1 tsp fresh thyme
3 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
2 tsp kosher salt
1/2 tsp ground pepper
2 Tbsp good rum (I use Jamaican rum for this)
2 Tbsp red wine vinegar
2 Tbsp olive oil
juice of 1 lime
3 lbs bone-in, skin-on chicken parts (I use all thighs)
Roughly chop the habanero peppers, green onions and thyme. Caution (!): the habanero peppers are extremely hot. If you have rubber gloves, I recommend using these while you chop to avoid inadvertent contact with your eyes after handling the habaneros. You have been warned.
Put the peppers, onions, and thyme in a food processor or blender, add the next 10 ingredients (allspice through lime juice). Blitz the mixture until a paste has formed. Place the chicken into a large ziplock bag or shallow dish, pour over the jerk mixture and massage it into the chicken. Allow to marinate in the fridge for 8 hours to overnight.
Preheat your grill to medium-high. Remove chicken from the fridge 30 minutes to one hour before you plan to grill. When grill is hot, place the chicken on the grill and turn down to medium. Grill for 20 minutes or until juices run clear – about 10 minutes on each side; although I find with skin-on chicken I need to flip them over more frequently to avoid flare-ups. When chicken is cooked, remove from grill and allow to rest for 5 minutes.