Jerk Chicken With Pickled Bananas

Name: Jerk Chicken With Pickled Bananas
Total time: 1 min
Ingredients: 2 teaspoons coriander seeds; 1 1/2 teaspoons cumin seeds; 1 cup soy sauce; 1 cup extra-virgin olive oil; 8 ounces Guinness stout; 1 medium red onion (about 9 ounces), finely chopped; 8 scallions, thinly sliced; 1/4 cup Tabasco sauce; 1 large nutmeg seed, freshly grated (about 4 teaspoons); 1/4 cup whole allspice berries, ground (about 3 tablespoons); 6 large garlic cloves, minced (about 3 tablespoons); 2 tablespoons fresh thyme leaves; 1 tablespoon whole black peppercorns, crushed; 1 tablespoon honey; 1 tablespoon balsamic vinegar; 2 teaspoons smoked paprika; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon ground cinnamon; 1 jalapeño, stemmed, seeded and finely chopped; 2 habanero chiles, stemmed, seeded and finely chopped; 3 dried bay leaves; 12 boneless, skin-on chicken thighs; 6 cups white vinegar; 1 1/2 cups granulated sugar; 4 branches fresh thyme; 3 tablespoons kosher salt; 2 garlic cloves, peeled and smashed; 1 habanero chile, split, seeds and stem intact; 6 cloves; 6 just-ripe bananas

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Total: 1 hours

Servings: 6

Author : Gabrielle Hamilton

allspice berries banana chicken thighs

Instructions

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Step 1

In a small skillet, toast the coriander and cumin seeds over medium heat, shaking the pan, until fragrant, 2 minutes. Let cool, then grind in a spice grinder until pulverized.

Step 2

Add to a large bowl along with all other marinade ingredients (everything but the chicken). Add 1 cup water and whisk to combine. Alternatively, working in two batches, place all marinade ingredients in the bowl of a food processor. Pulse 2 or 3 times to combine.

Step 3

Place chicken in a large container big enough for all pieces plus marinade. Reserve 3/4 cup marinade for later use, and pour remaining marinade over the chicken. Refrigerate 1 or 2 days (chicken can be stored for up to 5 days).

Step 4

Prepare the pickled bananas: Add all ingredients except for the bananas to a nonreactive saucepan and boil over high, 10 minutes. Chill completely. Once brine is chilled, peel and slice the bananas on the bias. Add to the brine and chill, at least 1 hour and up to 2 days.

Step 5

Heat grill to medium-low. Remove chicken from marinade and temper at room temperature for 15 minutes. Place chicken on the grill, skin-side down. Every minute or so, rotate the chicken a half turn so that the skin develops a deep, dark mahogany char and has been slightly crisped and rendered, 8 to 10 minutes total.

Step 6

Turn chicken over to finish cooking, 6 to 8 minutes. Transfer to a serving platter, skin side up. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.

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