Caribbean Jerk BBQ Seasoning
Ingredients: Nutmeg, Onion Powder, Garlic Powder, Black Pepper, Cinnamon, Thyme, Chipotle Powder and Hibiscus
Find inspiration with this recipe:
Jerk Chicken with Roasted Parsnips and Mango Chutney
1/2 lb Chicken
1 tbsp Barbacoa Caribeña (Jerk Seasoning)
1/2 bunch Broccolini, bottom tips sliced and discarded
2 Parsnips, peeled and chopped into small cubes
4 oz Mango Chutney
Prepare the Vegetables: Preheat oven to 400 F. Peel the parsnip and chop into even-sized small cubes. Place in a bowl and season with a drizzle of olive oil and a pinch of salt and pepper. Chop the bottom ó inch of the broccolini stems off and discard. Place the broccolini in a bowl and season with a drizzle of olive oil and a pinch of salt and pepper.
Roast the Vegetables: Place the oiled and seasoned vegetables on a sheet pan and bake for 10-15 minutes or until golden and cooked through but not mushy.
Cook the Chicken: Place a sauté pan over medium heat. Add a teaspoon of neutral oil like safflower, avocado or grapeseed oil, season chicken with the jerk seasoning and place in the pan. Cook one side for as long as possible without burning- 5-6 minutes. Flip and finish cooking for another 5 minutes or until internal temp. reaches 165 F. Let rest for 2 minutes and then slice.
Assemble: In the same pan where the chicken was cooked add the mango chutney and a teaspoon of water. Heat up while you plate the vegetables then half of the chicken slices and top with a dollop of chutney.