What sides go well with Jamican Jerk Chicken?

Question

I was thinking couscous.

What else can I serve with it? veggie wise?

Answer 1

mango salsa

Answer 2

Breadfruit is served as a facet dish in Jamaica. Served type of like mashed potatoes. no longer fairly keen on it yet then i don't like mashed potatoes both. i'd say rice. Jerk is oftentimes warm so some thing somewhat sweet that'd go properly with warmth will be reliable. How about a number of that pasta (or rice) - and grill (or saute) some pineapple rings (or chunks) then brush them gently with both distinct the jerk sauce (make constructive you do not use any that has been on any raw meat) or make a lime/jalapeno salsa. correct the pasta with the flavored pineapple.

Answer 3

Caitlin has the right Idea, after sucking down some spicy you need to cool down a bit and open the other Olfactory senses with something sweet and cool like fruit, mango, papaya, kiwi, pineapple and a sour cream dipping sauce, turn up the music and let's eat!

Answer 4

I hate Jamaican Jerk Chicken. I do like the Jamaica Mistake sauce and pour it over salmon wrapped in phyllo.

I suggest a nice fruit salad in yoghurt, collard greens, cooked okra and boiled white rice with butter and garlic.

Answer 5

Mmmmmm ...beef patty, curried rice, maybe some ox tail. To give it that total Jamaican vibe you might even wanna drink some Ginger Beer too.
Now I'm hungry!

Answer 6

Dirty rice, roasted potatoes, fruit kabobs. Bulgur wheat is nice as well, and I also urge fried plantains. For veggies, sauteed squash.

Answer 7

Jamaican Jerk Chicken:

* 1 tablespoon Ground allspice
* 1 tablespoon Dried thyme
* 1 1/2 teaspoons Cayenne pepper
* 1 1/2 teaspoons Freshly ground black pepper
* 1 1/2 teaspoons Ground sage
* 3/4 teaspoon Ground nutmeg
* 3/4 teaspoon Ground cinnamon
* 2 tablespoons Garlic powder or fresh
* 1 tablespoon Sugar
* 1/4 cup Olive oil
* 1/4 cup Soy sauce
* 3/4 cup White Vinegar
* 1/2 cup Orange juice
* 1 Lime juice
* 1 Scotch bonnet pepper (habanero)
* 3 Green onions -- finely chopped
* 1 cup Onion -- finely chopped
* 4 to 6 chicken breasts

"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.

Answer 8

Saffron Rice. Also how about sweet cornbread muffins with toasted coconut?

Answer 9

Baked beans and brocolli

Answer 10

white rice and a garden salad or steam cabbage with carrots yummy.

Answer 11

pigeon peas & rice, plantain.