Jerk Chicken Poutine
This is the perfect Jamaican-Canadian mash-up, Jerk Chicken Poutine! It’s classic Canadian meets traditional Jamaican - a burst of deliciousness and the right amount of comfort in every bite!
Servings: 0
Ingredients
Gravy
- 4 tbsp Unsalted Butter
- 1 tbsp Herb Blend Seasoning any mixture of rosemary, thyme, sage, parsley and Italian seasoning blend works great as well
- ¼ cup All-Purpose Flour
- 2 cups Beef Broth
- 2 cups Chicken Broth
- 2 tbsp Ketchup
- 1 tsp Worcestershire Sauce
- 2 tbsps Cornstarch to thicken, optional
- 1 tbsp Water to thicken, optional
- Salt to taste
- Black Pepper to taste
Jerk Chicken
- 1 lb Chicken Thighs & Legs
- 2 tbsp Jerk Marinade or Grace or Walkerswood Brand
- 1 tbsp Brown Sugar optional
- 1 tbsp Olive Oil
- 1 tbsp Browning or Soya Sauce adjust until desired colour
- 2 Sprigs of Thyme
- 1 Escallion Stalk crushed
- ½ Medium Onion chopped
- 3 Garlic Cloves crushed or minced
- 5 Pimento Seeds crushed
- 2 Bay Leaves
- BBQ Sauce if desired
Fries & Cheese
- 3-4 Medium/Large Russet Potatoes
- Canola Oil or Vegetable Oil for frying
- Cheese Curds room temperature as desired
Instructions
Gravy
- In a large saucepan over medium high heat, melt butter.
- Add flour and whisk for 2-3 mins or until starting to get brown. Add herbs and seasoning.
- Add beef broth, chicken broth, ketchup and Worcestershire sauce then bring to a boil. Cook, stirring until thickened, for about 4–7 mins. You can choose to allow it to simmer until reduced (recommended), or gradually add in the cornstarch and water mixture until you've reached your desired thickness. Season with salt and pepper as desired. You can add more stock if gravy becomes too thick.
Jerk Chicken
- In a medium/large prep bowl, add chicken and all the ingredients (except BBQ sauce). Toss to coat, and let it marinate in the fridge for at least 2 hours or overnight.
- 30 mins before grilling, remove it from the fridge. Heat the grill to medium-high and spray the grates with cooking oil (i.e Pam Cooking Spray). Grill the chicken (ensure excess herbs - thyme sprigs, bay leaves, escallion etc.- are removed), turning occasionally, until chicken is charred in spots and almost done. Reserve marinade - see notes section here.
- Move chicken to a cooler temperature area of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through.
Fries
- Wash and scrub your potatoes (the skin will be left on for this recipe, but you can opt to remove it after boiling). I would put measurements like cut your potatoes into half to one third inch sticks, but I will leave it to you to decide what thickness you desire.
- Fill a large boil with cold water and soak the potatoes (ensure they are fully submerged) for about an hour to overnight.
- Remove the potatoes from the water, drain and pat dry with paper towel to remove any excess water.
- Heat a large dutch oven or deep fryer with oil at 300–325°F or a medium setting.
- Add potato sticks to the hot oil, ensuring not to overcrowd, and cook for about 5-7 mins or until they begin to ever so slightly turn a hint of brown. You want to cook them through but not crisp up the outside just yet. Transfer to a cooling rack, drain any excess oil then repeat.
- Heat the oil to 375°F, or a high setting (be careful not to burn your fries). Cook your fries a second time for around 2-3 mins (time varies) or until golden and crispy on the outside. Remove from oil, drain, and season with salt and pepper if desired.
Assemble
- Fries, cheese curds, jerk chicken (chopped), gravy, herbs and black pepper, serve immediately and enjoy!
Notes
A. You can do the quick version of this recipe by using pre-made fries, packaged or pre-made poutine gravy and any chicken of your choice...but then again, that's probably not why you're here (lol). If you have the time, I totally recommend making it from scratch, but if time is against you, do it the quick way - prep and assemble!