Jerk Chicken with Sour Plum Sauce
Ingredients: chicken thighs, ground allspice, orange zest, kosher salt, olive oil · 60 min cook time · 450kcal · ₩26,200
Ingredients
8ea chicken thighs, 2tbsp ground allspice, 2tbsp orange zest, 1to taste kosher salt, 1to taste olive oil, 1ea ginger, 2ea scallions, 2tsp garlic, 2ea plums
Instructions
1. Pat the chicken thighs dry with a paper towel. Mix ground allspice, orange zest, and a generous amount of salt for the dry brine. Rub the mixture onto the chicken.
2. Place the seasoned chicken in the fridge for 2 to 12 hours.
3. Prepare the jerk paste by blending ginger, scallions, garlic, scotch bonnet, and black pepper into a loose paste.
4. Grill plums face down in a pan with a little oil until grill marks form.
5. Coat the marinated chicken with about 60 to 75 percent of the jerk paste, getting under the skin and into all the cracks and crevices.
6. Sear the chicken skin-side down in a hot grill pan for 3 to 5 minutes to render the fat and develop color, then apply more paste.
7. Transfer the grill pan into the oven to finish cooking the chicken until it reaches 165 degrees Fahrenheit.
8. Make the plum sauce by combining vinegar, chili flakes, brown sugar, agave, sliced garlic, grated ginger, and the grilled plums, simmering on low until it thickens.
9. Let the chicken rest, slice, and serve with the sour plum sauce on top.
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