Recipe: Grilled Jerk Chicken with Coconut Rice and Salsa

Red Dunn Kitchen’s Gundy marries spicy chicken with mellow sides
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“Spicy food on the grill with a great side to mellow it out is one of the oldest food marriages in history,” says Jay Gundy who took the helm at the Red Dunn Kitchen, the restaurant at Corktown’s Trumbull and Porter hotel.  He says it’s a go-to recipe when he and his wife have friends over or just for grilling outside on his day off. He suggests adding some pickled okra and another pairing, such as “a summer ale like Jolly Pumpkin’s Oro de Calabaza.”  


Ingredients for Jerk Chicken

3 tablespoons cinnamon
3 tablespoons allspice
1 tablespoon cayenne pepper
3 tablespoons paprika
3 tablespoons chili powder
1 tablespoon chili flakes
1 tablespoon ground black pepper
1 cup vegetable oil
1 whole chicken, quartered and salted

Directions

For jerk spice, mix the dry ingredients from cinnamon to black pepper with the oil. Pour over the chicken and marinade for 24 hours.

Ingredients for Plantain Salsa

1 large ripe yellow plantain, diced
3 Roma tomatoes, diced
3 scallions, sliced thinly
½ large red pepper, diced
1 large jalapeno, diced
2 tablespoons pineapple juice
Two limes, juiced

Directions

For the salsa, mix all ingredients together in a separate bowl.

Ingredients for Coconut Rice

2 cups sushi rice, rinsed
2 and ½ cups water
2 limes, juiced
1 cup coconut cream

Directions

For the rice, cook rice on medium heat covered until water is gone and rice is tender. Scoop rice into a large bowl and pour lime juice over the top and fold gently. Add coconut cream and cover to keep warm.

Grill the chicken and serve with the salsa and rice.

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