Name: Israeli-Style Jerk Chicken with Tahini-Coconut Sauce
Prep time: 15 min
Cook time: 8 min
Total time: 735 min
Ingredients: 4 pounds boneless baby chicken; 1 small onion (chopped); 1 bunch scallions (chopped); 6 cloves garlic; 2 scotch bonnet or habanero peppers; 1 2-inch piece of ginger, chopped; ¼ cup fresh thyme; ½ cup soy sauce; ¼ cup cider vinegar; 1 cup canned unsweetened coconut milk; 2 teaspoons salt; 3 teaspoons brown sugar; ½ teaspoon ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground nutmeg; ½ cup tahini paste; 1 cup unsweetened canned coconut milk; 1 teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon ground nutmeg; 3 garlic cloves (minced); Juice and zest of half a lemon; Water (as needed)

Israeli-Style Jerk Chicken with Tahini-Coconut Sauce

Fusion at its finest.

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The tahini-coconut sauce ties in the Israeli and Caribbean flavors of this unique and exotic grilled chicken.

Israeli-Style Jerk Chicken with Tahini-Coconut Sauce

Prep Time 15

Cook Time 8

Total Time 12 15

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Servings

Ingredients

4 pounds boneless baby chicken
1 small onion chopped
1 bunch scallions chopped
6 cloves garlic
2 scotch bonnet or habanero peppers
1 2-inch piece of ginger, chopped
¼ cup fresh thyme
½ cup soy sauce
¼ cup cider vinegar
1 cup canned unsweetened coconut milk
2 teaspoons salt
3 teaspoons brown sugar
½ teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
½ cup tahini paste
1 cup unsweetened canned coconut milk
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground nutmeg
3 garlic cloves minced
Juice and zest of half a lemon
Water as needed

Instructions

Place all ingredients in a food processor and process until smooth.
Place chicken in ziplock bags and pour marinade over it, making sure the marinade is well-distributed on the chicken. Refrigerate overnight.
Fire up your charcoal grill or heat a gas grill to medium-high.
Place chicken on grill over direct heat and cook until nice and brown, about 3 to 4 minutes on each side.
Move chicken to a platter and serve with tahini-coconut sauce, toasted pita, sliced Persian cucumbers, fresh cilantro, and lime wedges.
Tahini-Coconut Sauce:
In a food processor combine all ingredients while adding a bit of water until smooth and a bit runny.
Recipe published in JOY of KOSHER with Jamie Geller Summer 2014. Subscribe Now.
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