Posted on October 06 2017
Our TOP secret recipe for Jerk Chicken (or shrimp) with a Mango Chutney…
Yield: 6-8 Servings
Prep Time: 90 - 120 Mins
Cook Time: 30 Mins
At Totally Bamboo, we’ve always been proud to provide you with beautifully crafted products to add to your kitchen and home, as well as inspiration from our home to yours. We want to warm your hearts and fill your bellies, because we believe that all great things happen around bamboo and food!
Lucky for us, not only is Totally Bamboo co-founder and owner Joanne Sullivan a renowned artist and creator, we have also deemed her a master chef around the Totally Bamboo headquarters. You can find Joanne in the kitchen preparing colorful salads, skillfully conquering the most elaborate of dishes, and creating beautiful, award-winning cakes. (We’ll certainly share some of these with you down the line… so stay tuned in!)
We had to do a little bit of coercing, but we chased Joanne down to share with us some of her kitchen secrets. What better way to kick off this next chapter than with an ode to Jamaica, where Joanne grew up. This time, it’s a family-conceived Jerk Chicken recipe that is a certified mouth-watering explosion of deliciousness! Featured in the preparation of this sumptuous recipe are two of our best-selling products. The first is the Big Easy Cutting Board from Totally Bamboo’s Pro Collection. The second is the 3-piece set made up of three different boards for every possible kitchen prep or serving need you might have.
Jamaican jerk chicken is wildly popular dish in Jamaica that has been exported from the island and imitated worldwide. The moist chicken (or shrimp) pieces are soaked in marinade with a smoky, spicy, peppery flair and grilled to perfection. An additional show stopper when it comes to making this recipe is Joanne’s secret spin… a topping of delectable mango and lime juice chutney that really makes the flavor pop, sizzle and come alive.
Here’s a list of ingredients to plan for. It’s a lengthier list, but you’ll hopefully find you already have much of this already.
- 2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
- ½ Cup of Dark Brown Sugar
- 3 Teaspoons Ground Allspice (Jamaica pimento) or myrtle pepper ( I order mine on Amazon or whole foods)
- 3 Medium Scallions (chopped)
- 2 Shallots, roughly cut
- 2 Scotch Bonnet Chili Peppers or Habaneros (chopped)
- 3 Tablespoons Dark Rum
- 2 Teaspoons of Salt
- 2 Teaspoons freshly ground Pepper
- 2 Teaspoons Coconut Oil
- 4 Teaspoons Ginger
- 1 Cup of Soy Sauce
- 2 Tablespoons of Fresh Thyme leaves (chopped)
- 4 Teaspoons ground Cinnamon,
- 4 Teaspoons ground Nutmeg
- 10 Garlic Cloves
- ½ cup of Apple Cider Vinegar or Malt Vinegar
- 1 Cup of Lime Juice
- 1 Whole Mango (diced)
- 1 Pinch of Red Chili Flakes
STEP – 1:
Use a sharp knife and the large bamboo cutting board from the 3-piece set to slice the chicken along both sides and remove the backbone. Slice in long pieces. If you opt for shrimp, peel off the outer shell and pat dry. Then go ahead and pop your chicken or shrimp on your Totally Bamboo Flat Skewers.
STEP – 2:
To cook genuinely-flavored Jerk chicken skewers, Joanne starts with a combination of a savory marinade and brine. First, she’ll prepare a small sauce pan with the rum and add in about 2 tablespoons of water for about 2 to 3 minutes on a medium/high temperature. Next, you will transfer the rum mixture to a blender/food processor and add the following: Allspice, Dark Brown Sugar, Salt, Pepper, Ginger, Soy Sauce, Nutmeg, Cinnamon, Crushed Garlic, Vinegar, ½ Cup of the Lime Juice, thyme, Shallots & Chili Peppers (BIG FANCY TIP: Please ensure you are using gloves for the chopping and preparing of the chilis. Yep, we learned that one the hard way.) Blend ingredients together for a minute or two, we personally like to keep ours a bit roughly pureed.
Step – 3:
Lay the skewers out on a baking sheet, (we coat ours with the Coconut oil) and cover the chicken and/or shrimp with the marinade, ensuring it makes its way into every crevice and gets worked into the skin. These can be covered in plastic wrap and refrigerated overnight, if desired.
Step – 4:
Pre-heat oven to 350 degrees. In order to control your temperatures, and to ensure the chicken does not dry out, Joanne will opt to first bake it in the oven with a finish on the charcoaled grill.
Once oven is heated, baked covered for 20 mins.
Step – 5:
You are almost there, and you are about to enjoy one of the best dishes of your life!
The CHARCOAL finishing - touch. Over a medium-hot fire, sear your chicken for about 2 minutes each side until it gets a really nice mahogany glow and blackened tips.
For the true crowd-pleasing, no one has ever had this like this before show stopper… do NOT skip the chutney.
Take your other ½ cup of lime juice, diced mango slices, ½ teaspoon of sugar, a TEENSY pinch of red chili flakes (just a pinch, they are fiery), ½ teaspoon of ginger, & ½ teaspoon of coconut oil. Blend all together & refrigerate at least an hour before serving!
The GRAND finale:
Serve your sizzling Jerk chicken (or shrimp) skewers on the Totally Bamboo Big Easy chopping block for your loved ones to feast on. Lightly drizzle your Lime- Mango chutney and then garnish with your chopped scallions.
The elegant-looking Big Easy has dual functions. It is both a serving and cutting board that can be placed right on your dining table. It was designed particularly as a lightweight chopping board (less than ½ of the weight of other brands) that serves as the showpiece of any countertop.
For more inquiries about its one of a kind products, check out the company’s website at www.totallybamboo.com.
Comment below with your favorite recipe flairs, recipe requests and we’d also love to hear all about when you’ve had a chance to try our recipe!
Bon – Appetit to our wonderful Totally Bamboo community..