One-Pan Jerk Chicken with Vegetables

Serves 6

Ingredients

MARINADE
  • 2 tablespoons fresh thyme leaves
  • 2 habanero peppers, stemmed and ribs removed, or to taste
  • 1/2 yellow onion
  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon allspice
  • 2 tablespoons minced fresh ginger
  • 1 cup olive oil
  • 2 tablespoons soy sauce
  • 1 scallion
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon rice vinegar
CHICKEN & VEGETABLES
  • 5 pounds boneless skinless chicken
  • 3 red beets, peeled and diced
  • 3 carrots, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 3 turnips, peeled and diced
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 2 tablespoons fresh thyme leaves, chopped

Instructions

  1. To prepare the marinade, place all of the ingredients into a food processor or blender and blend until smooth.
  2. Place the chicken legs into a large ziplock bag. Add marinade to the ziplock bag and refrigerate at least 3 hours or overnight (flip occasionally to ensure chicken is fully coated).
  3. Preheat the oven to 375°F. Place the vegetables, oil, salt, and pepper in a 9×13-inch baking pan and roast for 30 minutes.
  4. Remove the pan from the oven, toss vegetables and add thyme, return to the oven and roast for an additional 25 minutes. Meanwhile, remove the marinated chicken from the refrigerator and let the chicken begin to come to room temperature.
  5. Once vegetables are done, shake excess marinade off the chicken and place them on top of the vegetables. Return the pan to the oven and continue roasting at 375°F until chicken reaches an internal temperature of 165°F. (cooking times will vary, I recommend checking temperature after about 30 minutes).
  6. Remove from the oven and serve immediately.

Note: Consider serving this dish with cilantro, lime, and black bean rice!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started Seasoned, by John Whalen III.

Korean Shrimp Skewers in Honey Gochujang

Ingredients

  • skewers (wooden or metal)
  • 20 extra-jumbo shrimp (16–20 count, about 1 lb.), peeled and deveined
  • ⅓ cup honey
  • 3 tablespoons gochujang
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 scallion whites (save green for serving)
  • 1 tablespoon toasted sesame oil
  • For Serving: reserved dipping sauce, sliced scallion greens, and toasted sesame seeds

Instructions

  1. Whisk together honey, gochujang, zest, lemon juice, soy sauce, garlic, ginger, scallion whites, and oil in a bowl
  2. Reserve half of the marinade mixture for a dipping sauce.
  3. Toss shrimp in remaining honey mixture; let for 30 minutes.
  4. Preheat grill to medium.
  5. Thread shrimp onto skewers.
  6. Lightly oil grill grate with oil. Spray shrimp skewers with oil.
  7. Grill shrimp until cooked through, about 2-3 minutes per side.
  8. Sprinkle shrimp with scallion greens and sesame seeds; serve with reserved sauce.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.