Bob Marley's Jerk Chicken

My dad made this for my college graduation party. I thought about it a while back and looked up the recipe. So glad I remembered it because it is delicious! It is a lot of ingredients but so worth it, I promise! Make sure to make the cucumber dip. It goes with the chicken perfectly and makes a great salad dressing!

Source: Food Network

For the Jerk Marinade:
1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves or 3/4 teaspoon dried thyme
1 teaspoon salt
2 teaspoons white sugar
2 teaspoons dark brown sugar
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 habanero chiles or scotch bonnets if you can get them
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
2 pounds dark meat chicken pieces
1 recipe cucumber sauce, recipe follows

For the marinade:
Mix, in a medium size bowl, onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. Place the chicken pieces in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the chicken onto a hot grill and grill until done (165 degree internal temperature.

For the cucumber dipping sauce:
2-1/4 cups cucumber, finely diced
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon cider vinegar
3/4 teaspoon salt
Pinch cayenne pepper
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons chopped garlic

For the cucumber dipping sauce:
Peel and seed cucumbers and roughly chop. Place in a medium size bowl with remaining ingredients. Mix well and refrigerate until ready to serve.

Roasted corn salad

This is an awesome and simple recipe. We served it in steak tacos but it is great as a side dish!

Grilled Corn Salad with Queso Fresco and Lime

4 ears of corn, husks on
2 tbsp. olive oil
juice of 1 big lime (or 1 1/2 small limes)
3 – 4 oz. queso fresco, crumbled
1 bunch green onions, thinly sliced
3/4 cup chopped cilantro leaves
pinch salt
1 serrano pepper, minced

Get your grill going at medium heat. Run the ears of corn under the faucet so that the husks get a wet, otherwise they’ll scorch.
Place the corn on the heat and cook for about 5 – 6 minutes, turning them every minute or so. Remove from the heat and peel pack the husks, then return to the grill. Cook for another 5 – 7 minutes or so, turning the ears every minute.
They should develop a nice, brown char on the kernels. If they look good, remove from heat and let cool a bit. Remove the kernels from the cob
Toss the corn kernels with the other ingredients and serve.