March is Getaway Month, with this in mind we wanted you all to cook up a (Canadian version) of Jamaican Jerk Chicken for March's Cooking Club Challenge. You know, so you could dream that you were off having that island experience, in the comfort of your own home! Well, a couple of you took delight in cooking up this flavourful meal and this is what came of it...

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Thanks Stephanie H. who renamed the dish "no-jerk chicken" because her sweetheart boyfriend voluntarily picked up the slack around the house! She marinated, grilled and ate the juicy chicken, which she noted as a keeper.    

Thanks Laura V. who has fallen for lime! She loved the mix of allspice with lime as the chicken was "so nice and warm without being spicy." Laura's chicken was moist and tangy and will become a regular meal in her home.

If these two pictures and experiences don't inspire you to cook up this wonderful meal, I don't know what will! So try something new and embrace amazing food that you can create in the comfort of your own kitchen. 
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Here's how the Cooking Club Challenge works:

• Make this month's recipe: Michael Smith's Jerk Chicken
  
• Create the recipe either to a "T" or add your creative flair
• Email us (blog@foodnetwork.ca) a picture (jpg format) and a short descriptive paragraph - no more than 50 words before the end of the month for your chance to win!
• Share tips and opinions immediately with fellow challengers. 

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Michael Smith’s Jerk Chicken with Brown Rice
Yield: 4

This is my version of one of the tastiest ways ever invented to flavour grilled chicken; a jerk marinade. The marinade is essentially highly seasoned pureed raw onion, and, of course, the longer the chicken sits in it, the better it will taste. Try overnight! You don’t have to use a chipotle pepper but I prefer its smoky flavour and medium heat to traditional fiery hot habenero peppers.

INGREDIENTS

Chicken

• 2 tablespoons of ground allspice
• 1 dried chipotle pepper
• 2 bunches of green onions, roughly chopped
• 4 limes, juiced and zested
• 1/4 cup of molasses or honey
• 1/2 cup of olive oil or vegetable oil
• Salt
• 1 Pound chicken, cut into 4 pieces (2 breasts and 2 legs)

Rice

• 1/2 stick of butter
• 1 cup of brown rice
• 2 cups of chicken stock or water
• salt and pepper

DIRECTIONS

Chicken

1. Place allspice, chipotle pepper, green onions, limejuice and zest, molasses, olive oil and salt into a blender and puree until a smooth paste forms. Scrape it into a large bowl, add the chicken pieces and toss until thoroughly coated. Wrap with plastic wrap or place in freezer bags and marinate in the fridge for at least 2 hours.
2. While the chicken marinades, and when it’s almost time to eat, make the rice. Begin by melting the butter in a medium saucepot over a medium-high heat. Continue simmering the butter until it begins to foam. Swirl gently until you see golden brown particles on the bottom. Immediately add the rice grains and stir well. This will toast them adding a layer of nutty flavour and will also prevent the butter from heating up too much and burning. Turn the heat down to low. Add the stock, season and simmer for 30 to 40 minutes until tender.
3. Preheat a grill, barbecue or oven. When grill is hot, place chicken pieces on it, skin side down. Turn chicken after 10 minutes and continue cooking the other side for another 10 minutes or so, until done. If the grill flames up, or chicken chars, splash with water until the flare-up subsides

Related:

• Your March Cooking Club Challenge: Michael Smith’s Jerk Chicken
• Visit Our Cooking Club Challenge blog page