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Cherry Jerk Chicken W/ Chipotle Potato Salad Recipe

Cherry Jerk Chicken W/ Chipotle Potato Salad Recipe

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Cherry Jerk Chicken W/ Chipotle Potato Salad

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Ingredients:

Serving

1 tbsp olive oil
1 cup sweet cherries, pitted (you can frozen if out of season)
1 large onion, small dice
2 habaneros , chiles seeded and finely minced
4 garlic cloves, finely minced
1 cup black cherry soda
1/4 cup white wine vinegar
2 tsp dried thyme
1 tbsp allspice
1 tbsp pumpkin pie spice
3 tbsp soy sauce
4 tbsp dark rum
1 tbsp brown sugar
1/4 cup cherry preserves
2 cups ketchup
1 tbsp worcestershire sauce
2 limes , juice and zest
8 chicken thighs
2 lbs yukon gold baby potatoes
6 eggs, hard boiled
1/2 red onion, small dice
1 cup mayonnaise
1/2 cup sour cream
1 tbsp stone ground mustard
6 tbsp tabasco chipotle pepper sauce
1 lime , juice and zest
cilantro (to garnish )

Directions:

In sauce pan, add 1 tbs olive oil, cherries, onions, habenero and garlic. Season with salt and pepper. Cook on medium high, stirring often until veggies are softened – about 8 minutes. Add remaining ingredients. Bring to boil, reduce to simmer and cook 15 minutes. Puree the sauce with an immersion blender or food processor.
Heat a grill to medium high. Season the chicken with salt and pepper on both sides. Place skin side down on grill and cook, occasionally flipping about 30-40 minutes. During last 10 minutes of cooking, begin basting heavily with the jerk bbq sauce. Remove to platter and let rest for 5 minutes before eating. Serve with chipotle potato salad.
For the potato salad:.
In salted cold water, cook the potatoes until fork tender. Drain and set aside until ready to use. To cook perfect hard boiled eggs – bring the eggs up to boil. Let boil 2 minutes, turn off heat and cover pan. Let sit for 10 minutes. Drain hot water and fill pan with cold water. Let sit 5 minutes. Peel the eggs and set aside until ready to use.
Halve the Yukon potatoes. Transfer to large bowl. Coarsely cut the eggs and put in bowl with potatoes. Add the red onion. In small bowl, combine the mayo, sour cream, mustard, tobasco and lime juice and zest. Add to potato mixture and mix well. Adjust seasoning with salt and pepper. Sprinkle with cilantro if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1580.27 Kcal (6616 kJ)
Calories from fat	850.22 Kcal
		% Daily Value*
Total Fat	94.47g	145%
Cholesterol	312.91mg	104%
Sodium	2627.45mg	109%
Potassium	1427.25mg	30%
Total Carbs	153.43g	51%
Sugars	36.35g	145%
Dietary Fiber	11.46g	46%
Protein	26.38g	53%
Vitamin C	91.2mg	152%
Iron	187.6mg	1042%
Calcium	240.1mg	24%

Amount Per 100 g
Calories	193.87 Kcal (812 kJ)
Calories from fat	104.3 Kcal
		% Daily Value*
Total Fat	11.59g	145%
Cholesterol	38.39mg	104%
Sodium	322.34mg	109%
Potassium	175.09mg	30%
Total Carbs	18.82g	51%
Sugars	4.46g	145%
Dietary Fiber	1.41g	46%
Protein	3.24g	53%
Vitamin C	11.2mg	152%
Iron	23mg	1042%
Calcium	29.5mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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