On an all-new episode of Twisted Skillet, Chef Sean soaks in Jamaican flavor at Jambos!
After trying their chicken, Sean heads back to the ranch to mix African, Caribbean, and Mexican cuisine into a mouthwatering combination. .
Ingredients:
Jerk Marinade Paste
- 4–6 scallions, chopped
- 1 small yellow onion, chopped
- 4 garlic cloves
- 1 thumb-sized piece fresh ginger, peeled
- 2–3 Scotch bonnet or habanero peppers (seeded for less heat)
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp black pepper
- 2 tbsp brown sugar (or piloncillo)
- 2 tbsp soy sauce
- 2 tbsp white or apple cider vinegar
- 1 tbsp lime juice
- 2 tbsp neutral oil (vegetable or avocado)
- Optional: 1–2 tsp dark rum
- Optional: pinch of salt to taste
Chicken
- 1½ lbs boneless, skinless chicken thighs
Jerk BBQ Sauce
- 1 cup ketchup
- ½ cup brown sugar
- ¼ cup prepared jerk marinade (from above)
Tropical Pineapple Slaw
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded (optional)
- ½ cup fresh pineapple, finely diced
- ½ cup carrot, julienned or shredded
- ¼ cup red bell pepper, thinly sliced
- ¼ cup red onion, very thinly sliced
- 1–2 tbsp chopped cilantro
- 1 tbsp jalapeño, minced (optional)
- Zest of 1 lime
Slaw Dressing
- 2 tbsp fresh lime juice
- 1 tbsp pineapple juice (or orange juice)
- 1 tbsp honey or agave
- 1 tbsp apple cider vinegar
- 2 tbsp neutral oil (vegetable or avocado)
- Salt & pepper to taste
Method:
Add all jerk marinade ingredients to a blender or food processor. Blend until smooth. Adjust lime, sugar, or vinegar to balance flavor. Reserve 1/4 c of the jerk marinade, add the rest to a zip-top bag or bowl and add chicken. Refrigerate 12–24 hours.
BBQ Sauce:
In a saucepan, combine ketchup, brown sugar, and ¼ cup jerk marinade. Simmer 5–10 minutes until thickened. Set aside.
Slaw:
In a large bowl, combine cabbage, pineapple, carrot, bell pepper, onion, cilantro, jalapeño, and lime zest.
Whisk slaw dressing ingredients in a small bowl. Toss with slaw. Chill 15–30 minutes.
Chicken:
Grill chicken over medium-high heat 5–7 minutes per side (or sear in cast iron skillet 6–8 min per side) until internal temp reaches 165°F. Optionally brush with jerk BBQ sauce during last minute of cooking.
Let chicken rest 5 minutes, then slice or chop.
Warm tortillas and fill with jerk chicken, BBQ sauce, pineapple slaw, and toppings. Serve with lime wedges.
Notes:
Marinade and BBQ sauce can be prepped in advance.
Pineapple slaw cools the heat and adds crunch.
