How to Make Grilled Jerk-Style Chicken with Anne Burrell | Worst Cooks in America

we will be making grilled jerk chickenwith coconut rice pilaf with pigeon peasthere’s a lot going on in jerk chickenthere are like 1 million recipes so thisis my interpretation of jerk chickenwe’re gonna start off start onion so wecut the stem end off look no more Rollyand I’m gonna cut this guy right in halfand then you have a corner in which topeel this guy you cut to the back of theonion but not through to the back of theonion don’t cut anything off no cuttingoff ok so now I’m gonna cut the hairyend off look what I haveso we need 1/2 an onion slice for ourrice and we need half of this other halffor your jerk marinade okay to the backbut not through the back now I want todice this guy so one time through likethat ready all right there you go so weneed to peel and smash these garliccloves with the the clove of garlicright on the edge of your board yourknife right on top of it with this partof your hand right here get in there andthen you can go back and give it alittle chop like this it doesn’t matterif you’re the worst cook in America ifyou saute onions and garlic and someonewalks in your house they’ll be like mmmsmells goodall right so this is a knobby narrowpepper we want to cut out the stem andthe seeds we’re just gonna coarsely chopthis guy I’ve got the base so that’sgonna go right in my little foodprocessor now you’ve got a whole lot ofspices going on here 1 tablespoon offive-spice a tablespoon of black peppera teaspoon of dried thyme 1 teaspoon ofcinnamon teaspoon of celery salt now wehave this guy nutmeg we’re gonna gratehim freshly and we’re going to have ateaspoon of powdered ginger we’re gonnakind of puree that till it makes alittle bit of a paceall right then we are gonna add half acup of soy sauce so these guys scallionsyou’re gonna cut the hairy arms off onthese guys so we’re gonna save thegreens scallions in there all right andthen we have two tablespoons of maltvinegar and then two tablespoons ofneutral flavored oil all right we justwipe your egg now let’s get my chickenbutcher we’re gonna loosen up the legand we’re going to just make a small cutall right pop that hip bone right out sotip of the knife look at thatthe leg and the thigh come right off youcan leave side and leg together now Iwant you guys to leave this little wingpart on the chicken breast today sowe’re gonna take this and we’re gonnacut right through the skin you can popthe joint apart right through there andthere’s two breasts here we’re gonnatake them off like a foot almost on oneside of the breast bone and we go allthe way down one if you’re cutting intothe bone you’re going to fun get it towhere you can expose the joint and justcut right through ithey and then you have a beautifulchicken breast okaynow the chicken tender we don’t needtodayso let’s marinate it right all right wewant to get it all nice and covered I’mgonna turn my chicken over I’m gonnapaint the bottom all right we want toheat our grill pan up to like amedium-high heat so we are going to bemaking coconut rice pilaf with pigeonpeas so we start off and we cover thebottom of our pan onions right in thereand let’s bring our pan to about highheat you want to get this startednow we’re gonna add salt all right soit’s saute the onions let them get alittle color on them a little bit ofbrown so let’s check and see if my grillis ready don’t hear that so we are goingto brown and get our chicken reallynicely grilled pure now we’re gonnafinish it in the oven if I tried to doit on the grill all the way here theoutside might be burned by the time theinside is proper temperature some otherlittle flavor situations happening thatI’m gonna put in my rice two bay leavesI’m gonna make what I call little thymebundles and the reason we do this is sowe can put it in and take it out in onepiece later on they take a littlelook-see at my chicken good jerk chickenis really pretty darkly charred on theoutside okay so now I’m gonna add onecup of rice stir it around to coat itall with the oil and I’m going to usetwo cups of liquid the the coconut fatand so the oil that’s frozen on the topyou want all of that all right so I’mgonna season this what salt does itturns the volume up on flavor all rightso look at nice and brown on the bottomnice and brown on the bottom all rightlet’s paint these guys another time getlots of your marinade on there all rightput these guys in the oven push ittowards the back of the oven that’swhere the hottest is all right so lookat my rice come to a boil reduce it to asimmer so you can use half a can of peasstir them around 17 minutes all right soI’m just going to get some scallions hotfor my rice we’re gonna cut these guyson the bias and a little bit of cilantroso we just want the leaves we’re gonnago ahead and really get them all tightlypacked into ourand give them a course chop all rightso scallions greens and cilantro can gotogether because they’re gonna wind upin the rice together gotta go check mychicken so the side needs just a coupleof more minutes but the breasts is donemy chicken here is resting its carryovercooking a little bit so if I cut thatright away all those beautiful juiceswould run away and I would be left witha dry piece of chicken so we like to letprotein rest for a couple of minutesafter it comes out of the oven my riceis just about done so exciting is thatwe want to do a little bay leaf removaland a little thyme bundle removal allright I’m not stirring kind of drawlines and it back and forth and fluff itnow this guy in what that prevents fromhappening is the rice getting allclumped together and sticky I’m gonnastart plating and we like a nice bigpile or ice in there this is like ahearty like homey height of meal so I’mjust gonna check my chicken should bereadylooks so pretty we’ll get that guy righton there and we’re gonna snuggle himright on cue all right it’s always thebreasts juicy yeah I just ice likecooked through a nice and flavorfuldeliciousyou