Grilled Jerk Chicken

Specialities:

Chef Paul Mattison's Grilled Jerk Chicken with Pineapple Fried Rice

serves two people

Chicken

1 lb chicken breast

1 cup onions, chopped

½ cup scallions

¼ cup jalapeño peppers, sliced

2 bonnet peppers

4 cloves garlic

¼ cup cilantro

¼ cup oregano

Rice

1 cup Uncle Ben's rice

2 cups water or chicken stock

1 teaspoon butter

4 tablespoon of canola oil

½ cup white onions, diced

¼ cup red pepper

¼ cup scallions, sliced thin

½ cup pineapple, diced small

3 tablespoon of soy sauce

2 basil leaves, sliced thinly

Procedure

Preheat the grill to 350 degrees. Place chicken marinade in a blender, and purée until semi-smooth, add some of the marinade on the chicken and rub well on both sides, let sit for ten minutes. Place the chicken on the hot grill for five to six minutes on each side, or until cooked through; remove from the heat and put aside. In a small sauce pot, add the rice, half of the onions, butter, and water or stock; bring to a simmer and then lower the heat and cover for six minutes; remove from the heat and set aside. In a medium-size sauté pan or wok, add some of the canola oil at medium to high heat and cook for one minute; add the scallions, soy sauce, pineapple, and cook for thirty seconds; add the precooked rice and sauté for one minute until the rice absorbs the flavors; add the basil and season with salt and pepper if needed.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison s
®Chef Paul Mattison, 2009