STUDIO CITY (CBS) — Our own Leyna Nguyen and Chef Larry Banares are cooking up classic cuisine all week to help you prepare a perfect July 4th feast!
Chef Banares, a Certified Executive Chef, brings more than 30 years of experience as chef, culinary educator, television personality, consultant and restaurateur to his post as Executive Chef on board the Queen Mary.
Recipe of the day: Chef Larry’s BBQ Jerk Chicken with Mango Papaya Relish (4 Servings)
4 each: Chicken breasts, 6 – 7 oz., boneless, skin-on
For service: Chef Larry’s Mango Papaya Relish (recipe follows)
To garnish: Scallions, minced
To garnish: Fresh cilantro sprigs
For the Jerk Seasoning:
1 tbsp: Allspice
1/4 tsp: Nutmeg
1/4 tsp: Ground clove
1 tsp: Cinnamon
10 each: Scallions, trimmed and chopped
5 each: Garlic cloves, peeled
8 each: Jalapeno peppers, seeded
1/3 cup: Red wine vinegar
2 tbsp: Brown sugar
2 tbsp: Vegetable oil
1 tsp: Salt
1 tsp: Black pepper
2 tbsp: Soy sauce
1 tbsp: Fresh lime juice
Prepare Jerk Seasoning by placing ingredients in a food processor or blender. Puree until smooth. Adjust seasoning if necessary. Place chicken breasts in a non-reactive dish or heavy-duty zip lock bag. Pour 2/3 of the Jerk Seasoning over chicken and refrigerate for at least 3 hours. Reserve remaining Jerk Seasoning for use as a basting sauce, storing under refrigeration until use.
Prepare Chef Larry’s Mango Papaya Relish per recipe. Preheat grill. Drain marinated chicken breasts and place on hot grill. Cook for 9 – 10 minutes on each side or until done, basting with reserved Jerk Seasoning for the last 3 minutes of grilling. Remove cooked chicken from grill and allow to rest. Slice and arrange BBQ Jerk chicken on a platter. Top generously with Chef Larry’s Mango Papaya Relish. Garnish with fresh cilantro sprigs and minced scallions.
Chef Larry’s Notes:
Jalapeno peppers are substituted in this recipe for the traditional and hotter Scotch Bonnet peppers.
Chef Larry’s Mango Papaya Relish (4 – 6 Servings)
2/3 cup: Mango, peeled, seeded, small dice
2/3 cup: Papaya, peeled, seeded, small dice
1/3 cup: Red onion, finely diced
1/4 cup: Red and green bell pepper, finely diced
1/2 tsp: Jalapeno pepper, seeded, finely diced
1/2 cup: Orange juice
1 1/2 tsp: Red wine vinegar
1 tsp: Olive oil
1 1/2 tsp: Sugar
2 tsp: Cilantro, chopped
1 tsp: Fresh mint, chopped
To taste: Salt
To taste: Fresh ground black pepper
Place ingredients in a large bowl and mix well. Season with salt and pepper, if desired, refrigerate for 2 – 3 hours to allow flavors to develop. Use an accompaniment for grilled chicken, fish and seafood.
For more information on Chef Larry, click here.
To learn more about Chef Larry’s cuisine, click here.
Feast On The Fourth Dishes: