Datil Pepper Jerk Chicken with Peach Chutney


Datil Pepper Jerk Chicken
Yield: 8 Portions

8 ea 10 oz. airline chicken breast
3 ea scallions chopped
3 cloves minced Garlic
2 tbsp Soy Sauce
4 ea Datil Peppers minced
¼ cup Lime juice
1 tbsp Brown Sugar
2 tbsp Fresh chopped thyme
2 tsp Allspice
¾ tsp Nutmeg
1 tsp Cinnamon
To Taste salt and pepper

Peach Chutney
3 tbsp Butter
6 ea Fresh peaches, medium dice
3 ea Shallots (small, small diced)
1 ea Red bell pepper (small diced)
3 tbsp Brown sugar
1 tbsp Brandy
1 tbsp Cider vinegar
3 tbsp Cowgill datil pepper sauce
To Taste Salt


Datil Pepper Jerk Chicken
Method: Blend all ingredients except the chicken and marinate for 12 hours. Sautee skin side down until golden brown. Flip the chicken and finish in a 350° oven.

Peach Chutney
Method: In a skillet sauté the peaches, shallots and red bell peppers. Deglaze with brandy, cider vinegar and reduce till most of the juice is dissolved. Add the datil pepper sauce and season to taste.
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