Jerked Chicken with Southwest Cilantro Quinoa

Queue up Bob Marley on your ipod because you will surely want to be “jammin’ mon” once you taste this dish!  Last night, we made an entire meal inspired by Bobby Flay’s Boy Meets Grill cookbook.  His recipe for Jerked Chicken with Mango-Cilantro Relish and Barbecued Red Onions was the perfect taste of summer that we needed. 

The heat from the jalapeno peppers (Bobby Flay recommended the even spicier scotch bonnet peppers) was complimented by the warmth of cinnamon, cloves, nutmeg, and allspice.  The fresh ginger and lime juice brightened the flavor of the marinade.  Grilling the chicken added the right amount of smoke to an already fiery dish.

We served our chicken with our own Southwest Cilantro Quinoa.  Corn and black beans not only made this dish healthier, but it added a festive burst of color.  The fresh flavor of this side dish came from the cilantro, citrus, and garlic.

Southwest Cilantro Quinoa

  

Ingredients:

1 cup quinoa

1 3/4 cups chicken stock

3 garlic cloves, minced

1 can black beans, drained and rinsed

1 8-oz package of frozen corn, thawed

2 tbsp cilantro, finely chopped

1 tbsp olive oil

zest of one lime

juice of one lime

juice of a small orange

salt and pepper to taste

Directions:

1.      Bring chicken stock to a boil in a small saucepan.  Add the quinoa, cover and simmer until tender, approximately 20 minutes. 

2.      Meanwhile in a skillet, sauté the corn in olive oil to slightly char the kernels.  Add the garlic and drained black beans to the corn.  Stir until the garlic is mixed throughout and slightly golden.

3.      Add the cooked quinoa to the skillet and combine with the lime zest, citrus juices, and cilantro. Salt and pepper to taste.

4.      Enjoy!

“Every little thing gonna be alright” – Bob Marley

La Bonne Vie!

~Denise and Jen