Jerk Chicken, Jalapeno Cheddar Cornbread & Collard Greens

Want some spice in your life?

Feeling like trying something dinner tonight? And something with a little spice, then this meal is calling your name! Love the Caribbean flavors with a southern twist.

For the collard greens if you want more heat add some hot sauce! I kept it without since the jerk chicken will bring all the spice needed and then cool down with that buttery cornbread. On the cornbread you can play around with the ingredients on this if you want too. Maybe add corn or chorizo if you don’t want pepper in it.

Recipe Below:

Servings: 4

Time cook: Chicken marinade (48-72 hours) Cook time 2 hours

Ingredients

• Jerk Chicken

  • Mix of split breast chicken with bone in and drumsticks, about 2-3 pounds

  • 1/2 can of coconut milk

  • 1 jar of jerk seasonings, I used this brand (Walkerswood)

• Jalapeno Cheddar Cornbread

  • Trader joes cornbread mix

  • 2 jalapenos, chopped and seeded

  • 1 cup of Mexican blend cheddar cheese

  • 3/4 cup milk

  • 1/2 cup of olive oil

  • 1 egg

  • Butter to garnish

• Collard Greens

  • 1 large bag of collard greens, about 32 ounces

  • 1/3 lb of hatch chili bacon, chopped

  • 2 cups of chicken broth, reduced sodium

  • 1 tablespoon of sugar

  • 2 tablespoon of rosemary and garlic infused vinegar

  • salt and pepper to taste

  • Drizzle of olive oil

Directions: In a large stock pot, all all the ingredients for the collad greens and start to cook on medium heat. Occasionally stir so all greens can start to cook and break down. In about 1 hour in turn heat on low and cook for another hour or so. Pull out the chicken that has been marinating and set aide, about an hour after the greens have cooked.

Pre-heat oven to 350 F° and lets get started on the cornbread. Coat a cast iron skillet with olive oil and set aside. In a bowl add all the cornbread ingredients, mix. Once mixed add in the cast iron and cook for 35-40 minutes.

Then once you start the cornbread start you chicken! I used my air fryer and cooked the drumsticks for 24 minutes and the breast for 34 minutes.