Rocking it in the Kitchen- Jerk Chicken

Today’s post was not cooked by me at all. I am so proud to say that my 14 yr old son, Jake, was the chef for this one. He’s been on this blog before and I love to brag he can cook scallops that Chef Gordon Ramsay would be thrilled to eat.

My days off from work tend to be in the middle of the week and on those days I pick up Jake from school. We usually hit the mall, go for coffees or something. Well last week we decided to hit the local book store that had the “secret” Starbucks menu posted and give something new a try.  We walked around the bookstore looking , when Jake remembered there was a book he wanted.  I was thrilled he wanted a book but the fact it was a cookbook thrilled me more.  The cookbook Jake wanted was the perfect blend of what he loves, music and food. How can a mom who loves to cook and is a cookbook junkie say no?

The book is “Mosh Potatoes”

photo

 

This book is filled with recipes from all sorts of heavy metal heavyweights and lots of cool stories too. I asked Jake a few questions since he didn’t want to actually write the post for this one.  He tells me that he heard about the cookbook from one of his friends. He likes cooking because he likes to eat and he likes this kind of music because it’s “just good”.  There you have it.   One of Jake’s favorite bands is Suicide Silence, the late Mitch Lucker being the chef behind this recipe.

 

Jerk Chicken- Mitch Lucker, Suicide Silence .  Pg 109 of Mosh Potatoes

Serves 4

Spice Rub

  • 2 tsp habanero chili sauce
  • 3 tblsp chopped onion
  • 2 tsp dried thyme leaves
  • 6 tblsp sugar
  • 3 tsp ground nutmeg
  • 1 tblsp salt
  • 4 tsp Tabasco sauce
  • 4 or 5 skinless boneless breast halves (we used tenderloins instead)
  • 1 tblsp butter
  • photo 1
  1. Mix together all the spice rub ingredients in a big bowl. Poke a lot of holes in the chicken pieces with a fork or use a bundle of skewers and go at it. Make sure there are plenty of holes on both sides of the chicken.  Put them in the spice rub and turn to completely coat the chicken breasts. Marinate for 1 hr in the fridge.
  2. Put the butter in a large skillet and place over medium to high heat. Place the chicken breasts (and onions) in the skillet and cook for 6 or 7 mins per side. Make sure all the onions are carmelized.

photo 2

This is made good and spicy. We doubled the recipe with no problem at all and served it as suggested with rice and green beans.

 

 

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