GRILLED JERK CHICKEN WITH TAMARIND BARBECUE SAUCE
SERVES 4 (5 MG THC PER SERVING), WITH LEFTOVER BARBECUE SAUCE
YOU’RE DEFINITELY GOING TO GET INVITED TO A LOT MORE PARTIES if you show up with a platter of Herb-boosted jerk chicken. Is there any dish at all better for an outdoor summer gathering? I think not. The smell of spicy jerk chicken grilling away stokes the appetite like no other (even if you don’t eat meat!). I make sure to buy chicken that was raised in humane and healthy conditions so I can feel good about what I am giving my guests to put into their bodies. You can also grill up some jerk vegetables or serve plain vegetables with the extra barbecue sauce for your vegetarian friends.
JERK CHICKEN
1 tablespoon plus 1 teaspoon extra-virgin olive oil or coconut oil
1 tablespoon CannaOil; see Note
4 garlic cloves, minced
2 tablespoons Jerk Seasoning
¼ teaspoon fine sea salt
4 bone-in, skin-on chicken thighs
4 organic chicken drumsticks
TAMARIND BARBECUE SAUCE
2 tablespoons coconut oil
1 medium red onion, quartered
3 garlic cloves, smashed
1 tablespoon grated fresh ginger
2 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
¼ cup tomato paste
1 can (14 ounces) diced tomatoes (with juices)
3 tablespoons tamarind concentrate
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons molasses
2 tablespoons dark brown sugar
1 Scotch bonnet pepper, roughly chopped
- MARINATE THE CHICKEN: Whisk the oil, CannaOil, garlic, salt, and jerk seasoning together in a large bowl. Add the chicken thighs and drumsticks and turn to coat evenly with the mixture, cover the bowl with plastic wrap, and refrigerate for at least 8 hours or overnight.
- MAKE THE TAMARIND BARBECUE SAUCE: Heat the coconut oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until it starts to brown, 2 to 3 minutes. Reduce the heat to medium and stir in the garlic, ginger, chili powder, paprika, salt, and pepper and cook, stirring, until it is fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring often, until the paste darkens, about 2 minutes, then deglaze the pan with ½ cup water, stirring and scraping any browned bits up from the bottom of the pan. Stir in the diced tomatoes, tamarind concentrate, mustard, honey, molasses, and brown sugar. Add the Scotch bonnet and reduce the heat to medium-low. Simmer gently, stirring occasionally, for 20 minutes.
- Transfer the barbecue sauce to a blender. Carefully pulse once or twice to let off some steam, then blend until smooth. Return to the saucepan and continue to cook over medium-low heat, stirring occasionally, until the sauce reduces a little and thickens slightly, about 15 minutes. Pour 1 cup of barbecue sauce into a small bowl (refrigerate the rest of the barbecue sauce for up to 2 weeks, or freeze 1-cup portions in resealable freezer bags for up to 6 months).
- Make a medium-hot fire in a charcoal or heat a gas grill to medium. Grease the grill grates using grilling tongs and a paper towel dipped into oil. Set the chicken on the grill skin-side down and cook until lightly charred on both sides, 12 to 16 minutes total. Brush the chicken on both sides with the sauce and continue to cook, turning and basting often, until the chicken is cooked through or an instant-read thermometer inserted into the thigh reads 160°F, about 8 minutes longer. Transfer to a platter and serve.
VARIATION: OVEN-BARBECUED CHICKEN
Prepare as above through step 3. Preheat the oven to 400°F and line a rimmed baking sheet with foil. Use a little oil to lightly grease the foil and place the chicken on the foil, skin-side up. Bake the chicken for 10 minutes, turn the pieces over, and continue baking for 5 minutes. Brush the chicken with the barbecue sauce, turn the pieces over, and brush the other side. Continue baking for 10 minutes. Preheat the broiler to high and adjust the oven rack to the upper third of the oven. Brush the chicken with the remaining barbecue sauce and broil it skin-side up until charred, 6 to 8 minutes (watch the chicken closely as broiler intensities vary). Transfer to a platter and serve.
NOTE Since the chicken probably won’t absorb all of the THC from the CannaOil in the marinade, I use 1 tablespoon of the oil for 4 servings instead of 2 teaspoons. If you like, add some CannaOil to the leftover barbecue sauce (2 teaspoons for 4 servings) and serve it alongside the chicken for dipping.
