Israeli-Style Jerk Chicken with Tahini-Coconut Sauce
Servings
10 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.
- Want stories like this delivered right to your inbox? Sign up now for our *free* JOY of KOSHER Newsletter.